For Professionals

Pad Kra Pao (Thai Beef, Chili & Basil Stir Fry)

Prep time: 20 min
Cook time: 15 min

The classic Thai-Inspired combination of hot chilies, garlic, and basil compliments meat, fish, and chicken. Like Chinese stir-fry, you can invent endless variations.


5 servings

Serving size

¾ cup of stir-fry + ½ cup of rice


4 cloves of garlic

2 tablespoons canola oil

5–6 small Thai chilies (or 2 jalapeño chilies), sliced

1 shallot

1 tablespoon sugar

¾ tablespoons fish sauce

1 tablespoon soy sauce (sweet or regular), low in sodium

1 cup green beans, trimmed and halved

1 pound lean ground beef

¾ cup reduced sodium chicken broth

10 holy basil leaves (or regular basil)

3 scallions, sliced

1 ½ cups brown rice, cooked

½ tablespoon oyster sauce (optional)

4 kaffir lime leaves, shredded (fresh or frozen, optional)


Special Equipment



  1. Smash the garlic with the flat side of a chef’s knife to remove peel and slice thinly.
  2. Heat a wok (or large nonstick skillet) and add oil. Stir-fry the chilies and garlic for 2 minutes.
  3. Add the shallot and stir-fry for 2 minutes.
  4. Add the sugar, fish sauce, soy sauce, green beans, and oyster sauce (if using) to the pan.
  5. Add the ground beef and brown as you break it up with a wooden spoon.
  6. Add the kaffir lime leaves (if using), and the chicken broth. Stir-fry another 5 to 8 minutes. Taste and adjust seasoning.
  7. Add basil and stir-fry until just wilted.
  8. Serve with sliced scallion garnish and pre-cooked brown rice.

Cooking Tip

If Kaffir lime leaves are too difficult to find, substitute 1-2 teaspoons of grated lime peel to taste.

Want to cut back on the salt in this recipe? Be sure to use no salt added chicken broth instead.

Recipe contributed by Satellite Healthcare

Nutrition Info

Nutrition Info

Makes: 5 servings  Serving size: ¾ cup of stir-fry + ½ cup of rice




15 g

Saturated Fat

4 g

Trans Fat

<1 g


60 mg


23 g


5 g


2 g


22 g


400 mg


47 mg


225 mg


494 mg