Lamb Mince Pad Kra Pao, or Thai Basil Stir Fry, is the ultimate tribute to Thailand’s vibrant street food culture. This dish, traditionally made with pork or chicken, has been given a modern and indulgent twist using lamb mince for its rich, robust flavor that pairs beautifully with fragrant Thai ingredients. Pad Kra Pao derives its name from the star ingredient, “kra pao,” which is the Thai word for holy basil – an aromatic herb revered in Thai cooking for its peppery, slightly anise-like flavor. Combined with a perfect balance of salty, sweet, spicy, and umami notes, this dish delivers a culinary experience that is as bold as the streets of Bangkok themselves.
At the heart of this recipe is its authenticity, drawing inspiration from the sights, smells, and flavors of Thailand’s bustling food stalls. Food vendors in Thailand prepare Pad Kra Pao in searingly hot woks, cooking each serving to order within minutes and serving it simply with steamed rice and a golden-yolked fried egg on top. This fried egg, with its crispy edges and gooey center, is considered a must for many locals, as it adds a creamy richness to soften the dish’s fiery spiciness. Though traditionally served with Thai jasmine rice, any long-grain white rice will soak up the flavorful stir-fry effectively.
What makes Pad Kra Pao special is its harmonious balance of bold flavors. The intense heat of bird’s eye chilies plays off the sweetness of brown sugar, while light soy sauce and fish sauce add savory depth – a hallmark of Thai cuisine. Meanwhile, the holy grail of the dish, Thai basil, takes center stage. This variety of basil differentiates itself from Italian sweet basil or other Western varieties with its unique peppery and slightly spicy notes. The herb is added at the very end to preserve its delicate aroma, which ties the entire dish together.
This lamb-based variation combines the best of both worlds: the tongue-tingling authenticity of Thai street food and the gourmet quality of premium lamb. Lamb mince works particularly well here, as its richness absorbs the bold flavors of the sauces and spices beautifully while also offering a slightly decadent twist.
Despite its exotic flavor profile, Lamb Mince Pad Kra Pao is amazingly simple and quick to prepare, making it an excellent choice for a weeknight meal. It’s a one-pan wonder that takes just about 35 minutes from start to finish, delivering complex layers of flavors with minimal effort. The ingredients are easily adjustable based on availability and dietary restrictions. For example, gluten-free soy sauce can be used, or additional green beans can substitute lamb for a vegetarian spin.
This dish isn’t just a meal – it’s a journey. Inspired by Thailand’s love for balancing flavors and using fresh, bold ingredients, this Pad Kra Pao will transport you straight to the streets of Bangkok. Whether you’re hosting guests or enjoying a quiet dinner at home, the robust aroma of basil mingling with garlic, chilies, and meaty lamb is bound to elevate your dining experience. Simple, flavorful, and deeply satisfying, this recipe is an invitation to escape the ordinary and embrace the extraordinary magic of Thai cuisine.
Lamb Mince Pad Kra Pao (Thai Basil Stir Fry)
Ingredients
Main Ingredients
500 g ground lamb (minced lamb) - Preferably organic for richer flavor
3 tbsp (affiliate link)vegetable oil - Sunflower or canola oil recommended
5 cloves (affiliate link)garlic - Finely chopped- 3 units bird’s eye chilies - Sliced, adjust to taste
200 g green beans - Cut into 1-inch pieces
2 tbsp (affiliate link)soy sauce - Use light soy sauce for authenticity
1 tbsp (affiliate link)oyster sauce
1 tsp (affiliate link)fish sauce
1 tbsp (affiliate link)sugar - Brown sugar for a deeper sweetness
1 bunch Thai Basil - Fresh, remove woody stems
To Serve
4 cups jasmine rice - Cooked and steamed
4 large fried egg - 1 per serving, optional, but recommended for tradition
Instructions
- In a large wok or frying pan, heat the vegetable oil over medium-high heat until it shimmers.
- Add the garlic and bird's eye chilies, stirring briskly until the garlic is golden and aromatic, about 30 seconds.
- Increase the heat to high. Add the lamb mince, breaking it apart with a spatula. Sauté until the lamb is browned and cooked through, about 4-5 minutes.
- Stir in the green beans and cook for an additional 2 minutes, allowing them to remain crisp.
- Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Mix well to evenly coat the lamb.
- Add the Thai basil leaves, stirring until just wilted and the flavors are melded, about 30 seconds.
- Serve hot over a bed of jasmine rice, optionally topped with a fried egg for an authentic touch.
