This Thai Beef & Basil Stir-fry (Pad Gaprow) is everything you love about Thai street food. Tender beef mince, fiery chillies, and aromatic garlic stir-fried with fresh basil—what’s not to love? The combination of bold flavours and spice is perfect when you’re craving something packed with punch, and that crispy fried egg on top is the cherry on the Thai basil cake. Serve it over steamed rice and you’ve got yourself a quick and seriously delicious meal!
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300 g beef mince
2 mild large red chillies
4 spicy Thai chillies (optional or to taste)
1 birds’ eye chilli
4 garlic cloves, peeled
1½ cups holy basil or Thai basil*
steamed rice, to serve
Chilli fish sauce (prik nam pla):
¼ cup fish sauce
3 spicy Thai chillies, finely sliced
1 garlic clove, finely sliced
2 tsp lime juice
Stir-fry sauce:
3 tbsp oyster sauce
1 tbsp fish sauce
1 tsp freshly ground black pepper
½ tsp sugar
Crispy fried eggs:
¼ cup vegetable oil
2 eggs
- In a small bowl, combine the fish sauce, Thai chillies, garlic, and lime juice. Mix together and set aside to let the flavours meld. Set aside for later.
- Use a mortar and pestle (or the back of a spoon), roughly crush the red chillies, Thai chillies, birds’ eye chilli, and garlic. You want some chunks, not a paste. This will pack all the punch!
- In a separate bowl, combine the oyster sauce, fish sauce, black pepper, and sugar. Stir well to dissolve the sugar.
- Heat a wok or frying pan over medium-high heat and add the vegetable oil. Crack in one egg, splashing the hot oil over the egg white until it’s crispy and golden. Cook until the yolk is your preferred consistency. Repeat with the second egg. Set aside to drain on some paper towels.
- Remove excess oil from the wok, leaving about 2 tablespoons behind. Heat the wok over medium heat, add the chilli garlic paste, and stir-fry for about 30 seconds until fragrant. Add the beef mince and break it up with your spatula. Cook for 4-5 minutes until the beef is browned and the juices have reduced.
- Pour in the stir-fry sauce and toss everything together until well-coated. Add the fresh basil and stir-fry for another 30 seconds until the basil has just wilted. Serve with steamed rice. Add the fried egg on top, and drizzle with your chilli fish sauce.
- Notes: Leftover chilli fish sauce can be stored in the fridge in an airtight container for up to a week—perfect for your next Thai meal!
