This dish can be made with strips of beef or with ground beef, chicken, or pork. Th main ingredient is really the basil. It’s not the usual thai basil, with the purple stems and large shiny leaves. This is Holy Basil, or Hot Basil. It is Ka Prow. You can tell it by it’s slightly fuzzy leaves and pale green stems. It has a very different flavour, with almost a hint of cinnamon coming through. So, if you want this to taste right, you will need the right basil. I’ve been able to find it in most Asian markets. Complete the dish with a crispy edged, runny, sunny side up egg!

Pad Ka Prow - Thai Beef and Basil

Prep Time 15 mins
Cook Time 15 mins
Course Lunch, Main Course
Cuisine Thai
Servings 4


  • large skillet for beef and one small skillet for eggs


  • 2 tbsp vegetable oil
  • 2 lbs sirloin steak, sliced into thin strips against the grain
  • 6 to 8 cloves garlic, minced
  • 2 to 3 shallots, minced
  • 4 to 6 bird's eye chilis, sliced thin, seeds removed (These are quite hot, so adjust to suit your taste)
  • 1 large bunch of hot basil (aka holy basil) leaves, stems removed. This is not the same as Thai Basil.
  • 4 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 1 tsp brown sugar or palm sugar
  • 1 egg per serving


  • Heat 1tbsp of oil in a large skillet on medium high. Meanwhile, mix soy sauce, oyster sauce, fish sauce and sugar until sugar is dissolved.
  • Add shallots, chilis and fry for about 1 minute.
  • Add beef strips and stir fry for about 1 to 2 minutes. The meat should still be slightly pink. Remove from heat.
  • Heat oil in a small skillet on medium high.
  • Mix sauce into the beef, with basil leaves, allowing the residual heat to just wilt the leaves.
  • Fry a sunny side up egg per serving.
  • Serve with rice and top with a sunny side up egg.

Written by

Lori Franko

I've been a knitter for my entire life and I have taught and designed patterns for a pretty good part of that life. I love creating and sharing my passion for knitting. You won't hear about anything else from me. I really hope that what you read here helps improve your enjoyment of this amazing craft!