Pad Kra Pao Seafood (Seafood & Holy Basil Stir Fry)
This may be news to some of you—but the original Pad Krapao is actually gluten-free!
Now don’t get me wrong, the versions I’ve shared before with oyster sauce, soy sauce, and dark soy sauce are still delicious. But this simpler, gluten-free version brings the same bold flavor with less hassle—and it’s perfect for Pad Kra Pao Seafood!
The fast food dish that makes people argue about type of basil.
There are 2 stir fry dishes that have similar taste profile which are the “Pad Kra Pao” that use the Holy or Tulsi basil and the “Pad Horapa” which use the Thai basil. With that said I’d like to encourage you to try this stir fry recipe even though you may have a hard time finding the holy basil leaves. However, if you are planning to grow your own Holy Basil and Thai Basil plant for the future use, simply click on the link in this post.
Pad Kra Pao Talay Ingredients
Eggs: Fry sunny-side up with crispy edges to top the dish—classic Thai-style.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no cost to you. I only recommend products I believe will be helpful to you. If you decide to purchase products through my links, please know that I truly thank you.
Minced garlic: Adds bold aroma and flavor—sauté until golden and fragrant.
Thai chilies: Crush or chop to release heat—adjust to your spice tolerance.
Yellow onion: Slice thinly and stir-fry to add sweetness and texture.
Vegetable oil: Use to fry eggs and stir-fry ingredients—neutral oil works best.
Seafood of choice (shrimp and squid): Sear on high heat, about 1 minute per side, until just cooked through.
Fish sauce: Adds saltiness and umami—this is the main seasoning for the gluten-free version.
Coconut sugar: Balances the saltiness with a touch of sweetness—use monk fruit sweetener for a keto version.
Water: Helps loosen the gunk in the pan from cooking seafood creating a flavorful broth at the same time.
Sweet pepper (optional): Adds fiber, color, and natural sweetness—great if you want to stretch the dish.
Holy basil: The star of the dish—toss it in at the end and let it wilt for bold, peppery aroma.
How to Make Pad Kra Pao Seafood
- Fry the eggs: In a hot pan, fry just the egg whites for 30 seconds, then gently add the yolks and fry another 30 seconds until edges are crispy.
- Cook the seafood: In the same pan (no need to wash it), sear your seafood of choice over high heat until just cooked through. Remove and set aside.
- Sauté the aromatics: Add a little more oil, then stir-fry garlic, chilies, onions, and sweet peppers (if using) for about 1 minute. Add the seafood back to the pan and a splash of water if the mixture looks dry.
- Season and finish: Add fish sauce and sugar, stir to combine. Turn off the heat and immediately toss in holy basil until wilted and fragrant.
Protein for this dish
Ultimately you can customize your choice of protein from pork to seafood. However, it is more common in Thailand to use minced or ground protein and sea food such as ground pork and chicken. If you are trying to use lean protein, go for ground turkey. Using minced meat making the cooking time significantly lower that bite size meat. Hence it is one of the most popular Thai fast food dishes.
Acceptable Vegetables for Pad Kra Pao
While traditional Pad Krapao focuses on protein, garlic, chilies, and holy basil, many street vendors in Thailand add a few vegetables to stretch the dish and add texture. These additions don’t change the flavor profile and are widely accepted in everyday versions.
- Long beans or green beans: Slice into short sections and stir-fry with the aromatics—they add crunch without altering the flavor.
- Onion: Adds a touch of sweetness and texture; commonly used by street vendors to bulk up the dish.
- Sweet pepper: Offers color, mild sweetness, and fiber without changing the traditional flavor profile.
Make Ahead
There is another version of the Thai basil stir fry sauce that is perfect for this Pad Kra Pao. You can make this sauce ahead of time and store it in the jar and refrigerate. Whenever you are ready to make a quick lunch, simply cook your protein then add 3 tablespoons of the Thai Basil Sauce per serving. Stir to combine and your lunch is done!
Related Recipes
- Pad Kra Pao Gai : Holy Basil Stir Fry with Chicken
- Pad Kra Pao Beef
- Thai Basil Fried Rice
- Thai Basil Sauce of Stir Fry
Pad Kra Pao Talay (Seafood & Holy Basil Stir Fry)
Equipment
- 1 wok
Ingredients
- 2 eggs
- 3 tbsp vegetable oil (2 for frying eggs then 1 for stir fry)
- 1 tbsp minced garlic (3-4 cloves)
- 3-4 Thai chilies
- 1/2 yellow onion (sliced)
- 1 lb Seafood of choice (I use shrimp and squid.)
- 2 tbsp fish sauce
- 2 tsp coconut sugar (Use granulated monk fruit for Keto.)
- 1/3 cup water (Optional if the mixture got too dry)
- 1 cup sweet pepper (Optional and for more fiber and volume. Long beans, sweet peppers, and onion are widely used by street vendors.)
- 1 cup holy basil (Or as much as you can find.)
Instructions
- Fry the egg: Heat 2 tablespoons of oil in a wok over medium-high heat. Fry one egg at a time—start by adding just the egg white and let it cook for 30 seconds, then gently add the yolk and fry for another 30 seconds or until the edges are crispy. Remove and set aside.
- Cook the seafood: In the same wok, without washing, add the seafood of your choice (such as shrimp and squid). Sear on high heat for about 1 minute per side or until just cooked through. Remove and set aside.
- Sauté the aromatics: Add 1 tablespoon of oil to the wok. Stir-fry the minced garlic, chopped Thai chilies, sliced onion, and sweet peppers (if using) over medium heat for about 1 minute, or until fragrant and slightly softened.
- Combine and stir-fry: Return the cooked seafood to the wok. Stir everything together and add a splash of water if the mixture looks too dry. Let it cook for another minute to bring the flavors together.
- Season and finish: Add fish sauce and coconut sugar (or monk fruit sweetener) and stir to evenly coat everything. Turn off the heat and immediately toss in the holy basil. Stir until the basil is just wilted and fragrant.
- Serve: Plate the stir-fry over jasmine rice and top with the crispy fried egg. Serve immediately and enjoy!
