Sai Krok Isan Pad Krapao (Stir-Fried with Holy Basil)

Sai Krok Isan Pad Krapao (Stir-Fried with Holy Basil)

Recipes with Sai Krok Isan

Pad krapao is Thailand's most-ordered stir-fry: meat or protein with garlic, bird's eye chillies, fish sauce, oyster sauce, and a fistful of holy basil (krapao) dropped in at the end. Using sliced sai krok isan as the protein introduces the sour fermented note of the sausage into the dish, which sits unexpectedly well against the heat of the chillies and the perfume of the basil. Serve with jasmine rice and a fried egg on top.

Prep Time

10 min

Cook Time

8 min

Servings

2

Difficulty

Easy

Ingredients

  • 6 links sai krok isan, sliced into 1 cm rounds
  • 5 cloves garlic, roughly chopped
  • 5–8 bird's eye chillies, bruised
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 2 tbsp neutral oil
  • 1 large handful holy basil leaves (krapao)
  • Steamed jasmine rice to serve
  • 2 fried eggs to serve (optional)

Steps

1

Mix oyster sauce, fish sauce, soy sauce, and sugar in a small bowl. Set aside.

2

Heat a wok over high heat until smoking. Add the oil and swirl to coat. Add garlic and chillies and stir-fry for 30 seconds until the garlic colours at the edges.

3

Add the sai krok isan slices. Stir-fry for 2–3 minutes over high heat. The sausage slices will take on some colour and release a little fat.

4

Pour in the sauce mixture and toss to coat everything. Cook for 1 minute until the sauce reduces slightly and clings to the sausage.

5

Remove from heat. Add the holy basil and toss quickly — the residual heat wilts the leaves. Serve immediately over jasmine rice with a fried egg on top if using.

Tips

Holy basil (krapao, ใบกระเพรา) is not the same as Thai basil (horapa). Krapao has smaller, slightly serrated leaves and a clove-like, peppery aroma. Substituting Thai basil works but changes the character of the dish. The sausage slices are already seasoned and sour from fermentation — taste the sauce before adding salt.