Pad Krapow Kung (Thai Basil Shrimp Stir Fry)

Some nights you just want dinner on the table in twenty minutes and you still want it to feel like something you would order at a night market. Pad krapow kung is that dish. It is a Thai holy basil shrimp stir fry that hits all the right notes: savory, a little spicy, fragrant from the basil, and ready so fast you will actually make it on weeknights. I have been cooking this recipe since my first trip through Southeast Asia and it has never once let me down. If you have tried my spicy Thai watermelon salad, you already know how Thai food layers salt, heat, and sweet in a way that feels deceptively simple. Pad krapow kung does the same thing, but in a hot wok in under twenty minutes.

The dish takes its name from krapow, or holy basil, which is different from Italian or even Thai sweet basil. Holy basil has a slightly peppery, clove-like edge that softens beautifully when hit with high heat. Regular basil works in a pinch and still tastes great, but if you can track down holy basil at an Asian grocery store, use it. The difference is real. The shrimp cook in about two minutes flat, which means the whole recipe comes together faster than rice takes to boil. Start the rice first. Then you have time for everything else.

TOOLS THAT MAKE THIS EVEN EASIER

You technically only need a large skillet and something to stir with, but cooking pad krapow kung in an actual wok over high heat gets you closer to that scorched, slightly smoky quality that makes the street food version so good. A flat-bottomed carbon steel wok works well on home stoves. Beyond that, a fish sauce worth using and a decent oyster sauce matter more than any piece of equipment. Here are a few things that help.

THE STORY BEHIND PAD KRAPOW

Pad krapow is one of Thailand’s most eaten dishes. It shows up everywhere: at university canteens, night market stalls, airport food courts, and roadside carts. The name translates roughly to “stir fry holy basil,” and you can make it with chicken, pork, beef, or shrimp depending on what is in the fridge. Shrimp is my favorite version because it cooks the fastest and absorbs the sauce so well. Pad krapow kung specifically means the shrimp version, since “kung” means prawn or shrimp in Thai.

The classic way to eat pad krapow is over steamed jasmine rice with a kai dao on top. Kai dao is a Thai fried egg cooked in plenty of hot oil so the edges get crispy and lacy while the yolk stays runny. When you break it over the stir fry and the yolk mixes into the sauce, the effect is remarkable. It is just very good. I sometimes skip the egg when rushed, but I always regret it. The combination of the runny yolk and the spicy, basil-heavy sauce is what makes the dish.

I first had it from a tiny cart near my guesthouse in Chiang Mai. The cook moved fast, the wok was screaming hot, and the whole plate was in my hands within three minutes of ordering. I ate it at a plastic table on the sidewalk and thought I needed to learn how to make it immediately. It took me a few tries to get the sauce balance right at home, mostly because I kept being too cautious with the fish sauce. The trick is to not over-taste as you go. Add the sauce, toss everything together, taste once at the end, and adjust. The fish sauce gives it that deep savory backbone you cannot fake with substitutes.

TIPS, SWAPS, AND SERVING IDEAS

Use the freshest shrimp you can find, and if you are using frozen, thaw them completely and pat them very dry before cooking. Wet shrimp steam instead of sear, and you lose the texture that makes this dish satisfying. Medium to large shrimp work best here. Very small shrimp overcook in seconds and end up rubbery, so size does matter when it comes to stir fry.

Holy basil is worth seeking out. Check your nearest Asian grocery store, specifically Thai or Southeast Asian markets. If you genuinely cannot find it, regular Italian basil or Thai sweet basil works. The flavor is different but the dish is still very good. Do not use dried basil under any circumstances. It will not hold up to the heat and the flavor is completely flat in comparison to fresh.

The heat level is up to you. Three bird’s eye chilies gives you a solid medium heat. Five or six makes it properly spicy the way you find it in Thailand. If you are cooking for people who do not eat heat well, you can deseed the chilies or use one milder red chili instead. The chilies are there for flavor as much as heat, so do not skip them entirely or the dish will taste flat.

For a chicken version using the same sauce, try my pad krapow gai recipe. The technique is nearly identical and both versions are weeknight staples in my kitchen. If you are looking for a vegetarian Thai option, my vegan pad thai uses a similar bold flavor profile with tofu and is just as quick to pull together on a busy evening.

Serve pad krapow kung immediately. It does not hold well as a leftover because the shrimp continue to firm up slightly even off the heat and the basil wilts quickly. If you want to prep ahead, mix the sauce ingredients in a small jar and keep it in the fridge for up to three days. Mince the garlic and slice the chilies a few hours before. Then when you are ready to eat, the actual cooking takes about eight minutes.

Jasmine rice is the classic pairing but this also works over steamed brown rice or cauliflower rice if you are keeping things lighter. The sauce is strong enough to stand up to any base. For a fuller Thai spread at home, pair it alongside my chicken panang curry or serve it after a bowl of Korean spicy ramen if you are mixing Asian street food flavors on the same table.

If you are new to fish sauce or oyster sauce, do not be put off by the smell from the bottle. Both oyster sauce and soy sauce mellow significantly once they hit the hot wok and blend into the dish. Fish sauce in particular smells very strong on its own but adds a saltiness and depth to cooked food that nothing else replicates. It is worth keeping a bottle in your pantry if you cook Asian food at all.

RECIPE: PAD KRAPOW KUNG (THAI BASIL SHRIMP STIR FRY)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2

Ingredients

• 300g (10 oz) large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 4 bird’s eye chilies, thinly sliced (adjust to taste)
• 1 generous handful fresh Thai holy basil leaves
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• Steamed jasmine rice and fried eggs to serve

Instructions

1. Mix the oyster sauce, fish sauce, light soy sauce, dark soy sauce, and sugar in a small bowl. Set aside.
2. Heat 1 tablespoon of oil in a wok or large skillet over very high heat until just smoking.
3. Add the garlic and chilies and stir fry for 30 seconds until fragrant. Watch closely so the garlic does not burn.
4. Add the shrimp in a single layer and cook undisturbed for 1 minute. Flip and cook another 30 seconds until just pink throughout.
5. Pour in the sauce mixture and toss everything together over high heat for 1 minute until the shrimp are well coated and the sauce reduces slightly.
6. Add the basil leaves and toss to combine. Remove from heat immediately. The basil will wilt from the residual heat.
7. Serve immediately over steamed jasmine rice with a fried egg on top.

Notes

Holy basil substitute: Thai sweet basil or regular Italian basil both work, though the flavor is milder. Sauce prep ahead: Mix the sauce up to 3 days ahead and store in a sealed jar in the fridge. Storage: Best eaten fresh. Leftovers keep for 1 day refrigerated but the shrimp will continue to firm up. Gluten-free option: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free certified.

FAQ

What is the difference between pad krapow and pad krapow kung?

Pad krapow is the name for the whole family of Thai holy basil stir fries. Pad krapow kung specifically means the shrimp version, since “kung” is the Thai word for prawn or shrimp. You will also see pad krapow gai (chicken), pad krapow moo (pork), and pad krapow neua (beef). They all use the same sauce base with different proteins, so once you know the sauce, you can swap freely.

Can I make pad krapow kung without holy basil?

Yes. Thai sweet basil and regular Italian basil are both solid substitutes. They have a milder, more anise-like flavor compared to holy basil, which has a peppery, slightly spicy character of its own. The dish will still taste great, just a little different. Avoid dried basil entirely as it does not perform the same way under high heat stir frying.

What can I use instead of fish sauce?

Regular soy sauce is the most straightforward substitute, though it is less complex in flavor. You can also combine soy sauce with a small splash of lime juice to add some of the tang that fish sauce provides. For a fully vegan version, coconut aminos or vegan fish sauce made from seaweed work well and are increasingly easy to find at health food stores and online.

How spicy is pad krapow kung?

It depends on how many bird’s eye chilies you use. Four chilies gives you a solid medium heat. Thai street versions are often very spicy with eight or more. Reduce to one or two if you are sensitive, or deseed the chilies to keep the flavor without as much burn. You can also swap fresh chilies for a small amount of sambal oelek or chili paste for a more controlled heat level.

Do I need a wok to make this recipe?

A wok helps you get better high-heat results because of its shape and heat distribution, but a large, heavy skillet like cast iron or stainless steel works well too. The key is very high heat and not overcrowding the pan. If you add too much at once, the shrimp steam instead of sear and the texture suffers. Work in batches if your pan is small.

This is one of those recipes that sounds impressive but is genuinely one of the most forgiving things you can make. The sauce does most of the work, the shrimp cook fast, and the basil finishes everything off. Once you have made it once, you will be making it from memory. The ingredient list is short and most of it becomes pantry staples once you pick up fish sauce and oyster sauce. If you enjoy Thai cooking, also try my Thai curried lentil soup for something slower and more warming, or my cucumber kimchi as a cool, tangy side to balance out any spicy main.

Last update on 2026-08-08 / Affiliate links / Images from Amazon Product Advertising API