Pad Kaprao is one of those dishes that proves how powerful simple food can be. Just a handful of ingredients, cooked fast over high heat — bold, savoury, slightly spicy, and deeply comforting 🔥 What really stood out to me while learning this dish in Thailand is the use of holy basil, or kra pao. It’s stronger, more peppery, and completely different from Thai basil, and it’s what gives the dish its signature flavour 🌿 This is my version, learned here and cooked with respect to the original 🇹🇭 Pad Kaprao (Thai holy basil stir fry) Ingredients 400g ground pork or chicken 4–6 Thai bird’s eye chilies, adjusted to taste 🌶️ 4–5 cloves garlic 1–2 tbsp neutral oil 1 tbsp oyster sauce 1 tbsp light soy sauce 1–1½ tbsp fish sauce 1 tsp sugar 1–2 tsp dark soy sauce, optional for colour 1 large handful holy basil leaves 2 eggs, optional for serving 🍳 Jasmine rice to serve 🍚 Method Pound or finely chop the chilies and garlic into a rough paste. Mix the fish sauce, oyster sauce, soy sauce...