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How to Make Spicy Thai Shrimp Pad Kra Pao with Crispy Fried Egg

Dive into the bold flavors of Thailand with this quick and easy Pad Kra Pao featuring succulent shrimp, fragrant holy basil, and a perfectly fried egg. This dish balances spicy, sweet, and savory notes for a satisfying meal that's ready in under 30 minutes.

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Recipe Details

Prep Time

15 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Thai Shrimp Pad Kra Pao is a spicy, aromatic stir-fry topped with a crispy fried egg, offering an authentic taste of Thai street food in your own kitchen.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 lb (450g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 3-5 Thai bird's eye chilies, finely chopped (adjust to taste)
  • 2 tbsp vegetable oil
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 1 cup holy basil leaves (or Thai basil)
  • 1 red bell pepper, thinly sliced
  • 4 eggs
  • 2 cups cooked jasmine rice, for serving

Instructions

  1. In a small bowl, mix oyster sauce, fish sauce, dark soy sauce, and sugar. Set aside.

  2. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.

  3. Add minced garlic and chilies. Stir-fry for 30 seconds until fragrant.

  4. Add shrimp to the wok and stir-fry for 2-3 minutes until they start to turn pink.

  5. Pour in the sauce mixture and stir to coat the shrimp evenly.

  6. Add sliced bell pepper and cook for another 1-2 minutes until slightly softened.

  7. Toss in the holy basil leaves and stir-fry for an additional 30 seconds until wilted.

  8. Remove the stir-fry from heat and set aside.

  9. In a separate non-stick pan, heat the remaining oil over medium heat.

  10. Crack the eggs into the pan and fry for 2-3 minutes until the whites are set but the yolks are still runny.

  11. Serve the shrimp stir-fry over jasmine rice, topped with a fried egg on each portion.

Chef's Notes

  • For a milder version, reduce the number of chilies or remove the seeds.
  • Holy basil (kra pao) is traditional, but Thai basil or even regular basil can be used as a substitute.
  • To make the dish gluten-free, use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
  • Leftover Pad Kra Pao can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

Nutritional Info

Per serving (excluding rice): Approximately 280 calories, 25g protein, 8g carbohydrates, 18g fat. High in protein and omega-3 fatty acids from shrimp. Rich in vitamins A and C from bell peppers and basil.

Serving Suggestions

Serve this spicy shrimp stir-fry with steamed jasmine rice and a side of cooling cucumber salad. For a complete Thai meal, start with Tom Yum soup and finish with fresh mango slices. Pair with a cold Thai iced tea or a light lager beer to balance the heat.