Pad Kra Pao

Pad kra pao is minced pork stir-fried hard and fast with garlic, chilli and holy basil, served over rice with a fried egg. It is Thailand's fastest, most everyday plate, the dish a Thai cook can have on the table in the time it takes rice to steam.

What it really is

Garlic and chilli, pounded or finely chopped, hit a screaming-hot wok first, followed almost immediately by minced pork that browns fast over the highest heat the stove can manage. Holy basil — sharper and more peppery than the sweeter Thai basil used elsewhere — goes in only at the very last moment, wilting into the dish rather than cooking through, and the whole thing lands over rice with a fried egg, its yolk left soft and runny, cracked on top.

Holy basil, added last, is what separates this from any other stir-fry. Its sharp, almost clove-like bite is distinct from milder Thai basil, and tossing it in only seconds before the pan comes off the heat is what keeps that bite intact rather than cooking it flat.

How it is served

• Over steamed rice, the pork and its sauce spooned on top.
• With a fried egg, yolk left soft, on top of the pork.
• As a fast, everyday main, rarely a special-occasion dish.

How to write it on the menu

• Flag the fish sauce and the egg.
• Say if chicken or another protein replaces pork, since both are extremely common.
• Rate the heat honestly, since chilli levels vary widely between kitchens and can usually be adjusted to order.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.