Thai Basil Prawns with Fried Egg (Pad Kra Pao Goong Kai Dao)

Name: Thai Basil Prawns with Fried Egg (Pad Kra Pao Goong Kai Dao)
Prep time: 10 min
Cook time: 1 min
Total time: 11 min

Published December 06, 2025
Updated January 08, 2026
Author Bell V’Kit

A fast, fiery Thai street-food classic made with juicy prawns, a bold chili-garlic paste, and fragrant holy basil, finished with a crispy Thai fried egg. Simple ingredients, high heat, explosive flavor.

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Total : 11 min

Spice Level : Medium - Hot

Skill Level : Easy

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What Is Spicy Thai Basil Prawns (กุ้งผัดกระเพราไฟแดง)

If there's one dish that represents Thai street food at its absolute peak; a dish that is fast, fiery, aromatic, and deeply satisfying—it's pad kra pao. Stir-fry some juicy prawns and top them with a crispy fried egg, and you get pad kra pao goong kai dao, the ultimate Thai comfort meal.

For this version, I used a "red fire" (fai dang) technique inspired by stir-fried morning glory. It's that dramatic burst of flame you get when the ingredients hit a scorching-hot wok. This style is all about extreme heat, speed, and cooking with full intensity.

It all starts with pounding garlic and fiery Thai chilies into a coarse paste, mixing them with savory sauces, and tossing everything into the blazing wok in one explosive moment. This style is all about extreme heat, speed, and cooking with full intensity.

Once the prawns turn plump and glossy in the spicy sauce, the holy basil goes in. The fragrance rises immediately, sharp and peppery, the kind of aroma you recognize before you even see the dish.

And finally, the crispy-edged Thai fried egg brings everything together. The golden yolk breaks into the jasmine rice, softening the heat and coating each bite of prawn so every flavor melts beautifully.

Simple ingredients. High heat. Explosive flavor. Yummm!

You can also try my equally delicious pork krap pao recipe.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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The Essential Ingredients for Spicy Thai Basil Prawns with Fried Egg

Prawns: Juicy, sweet, and quick-cooking. The perfect protein for this fiery stir-fry. Choose fresh or well-frozen prawns, medium to large size.
Chili-Garlic Paste: A rough pound of Thai chilies and garlic. This is the heartbeat of pad kra pao: intense aroma, instant heat, full street-food energy.
Holy Basil (Bai Kra Pao): Peppery, fragrant, and absolutely non-negotiable. This is what gives the dish its signature "kra pao" aroma.
Savory Seasonings: A simple but powerful mix of oyster sauce, light soy sauce, seasoning sauce, dark soy sauce, and a touch of sugar to balance the heat.
Fried Egg (Kai Dao): Crispy edges, runny yolk. The creamy, rich contrast that ties the whole plate together.

Why You'll Love Spicy Thai Basil Prawns with Fried Egg

Fast, fiery, full of flavor: The entire dish cooks in minutes but tastes like a street-stall masterpiece.
Juicy prawns, bold basil aroma: Every bite hits with heat, garlic, and that unmistakable kra pao fragrance.
The ultimate comfort combo: Spicy stir-fry plus soft jasmine rice plus creamy fried egg yolk.
Perfectly balanced: Spicy, salty, aromatic, and slightly sweet.
Customizable heat: Make it mild, medium, or Thai-spicy.
A dish everyone loves: Simple ingredients, huge payoff.

Shopping Checklist (Ingredients & Equipment)

Here’s a handy shopping checklist of ingredients and equipment for quick planning.

Spicy Thai Basil Prawns Ingredients

Protein

[] |5 medium prawns |(peeled, tails on)

Chili-garlic mixture

Seasoning

[] 3 tbsp oil
[] 2 tbsp oyster sauce
[] 1 tbsp light soy sauce
[] 1 tbsp seasoning sauce
[] 1/4 tbsp dark soy sauce
[] a pinch black pepper
[] 1/2 tbsp sugar
[] 6 tbsp water

Aromatic

[] 30g holy basil leaves

Fried Egg Ingredients

[] 3 eggs
[] oil for frying

[{

Equipment

[] Wok – essential for high-heat stir-frying
[] Wok turner – for tossing ingredients quickly over intense heat
[] Mortar and pestle – for pounding the chili–garlic paste
[] Small pan – for frying the Thai-style crispy egg (khai dao)

}]

Ingredient Highlight: Holy Basil (Bai Kra Pao – ใบกะเพรา)

Why It Matters

Holy basil is the soul of pad kra pao - the ingredient that defines the dish. Unlike sweet basil, holy basil is peppery, slightly spicy, and deeply aromatic. The moment it hits a hot wok, it releases a sharp, clove-like fragrance that transforms the entire stir-fry. Without it, the dish simply isn't pad kra pao.

How It's Used

Holy basil is always added at the very end. Just a quick toss in high heat is enough to release its bold aroma without over-wilting it. The leaves should stay bright and fragrant. That's when you know you've hit the sweet spot.

In Thai Cooking

Known for its iconic aroma, holy basil is a staple in Thai street food, especially in fast, fiery stir-fries. It pairs effortlessly with chilies, garlic, fish sauce, and any protein. From pork and chicken to seafood and tofu, holy basil brings intensity and depth that make simple dishes feel alive.

Nutritional & Health Benefits

Rich in antioxidants that support overall wellness
Naturally antimicrobial and anti-inflammatory
Boosts digestion and helps reduce bloating
Low-calorie but high in aroma, maximum flavor with no heaviness

Tips Before you Start Making Spicy Thai Basil Prawns with Fried Egg

Prep Everything Before the Heat Goes On: This dish cooks in under a minute. Have your chili-garlic paste, sauces, and prawns ready to go. No stopping once the wok is hot.
Pound the Chili-Garlic: A coarse, chunky paste releases more aroma and creates that authentic kra pao punch you expect from Thai street food.
Use High Heat, As High as Your Stove Allows: Pad kra pao needs intensity. The hotter the wok, the better the aroma and the sear.
Add Prawns Last-Minute Prawns cook fast. Overcooking turns them rubbery. Toss them quickly in: the sauce and pull them off the heat as soon as they turn opaque and plump.
Holy Basil Goes In at the Very End: Just a few seconds is enough. Any longer and the basil loses its fragrance and turns dark.
Fry the Egg in Hot Oil: For true kai dao vibes: hot oil, crispy lacy edges, and a still-runny center. This is what ties the whole dish together.

Thai Basil Prawns with Fried Egg (Pad Kra Pao Goong Kai Dao)

A fast, fiery Thai street-food classic made with juicy prawns, a bold chili-garlic paste, and fragrant holy basil, finished with a crispy Thai fried egg. Simple ingredients, high heat, explosive flavor.

Servings : 1

Spice Level : Medium - Hot

Skill Level : Easy

Prep : 10 min

Cook : 1 min

Total : 11 min

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Ingredients

Spicy Thai Basil Prawns Ingredients

Protein

[] |5 medium prawns |(peeled, tails on)

Chili-garlic mixture

Seasoning

[] 3 tbsp oil
[] 2 tbsp oyster sauce
[] 1 tbsp light soy sauce
[] 1 tbsp seasoning sauce
[] 1/4 tbsp dark soy sauce
[] a pinch black pepper
[] 1/2 tbsp sugar
[] 6 tbsp water

Aromatic

[] 30g holy basil leaves

Fried Egg Ingredients

[] 3 eggs
[] oil for frying

[{

Equipment

[] Wok – essential for high-heat stir-frying
[] Wok turner – for tossing ingredients quickly over intense heat
[] Mortar and pestle – for pounding the chili–garlic paste
[] Small pan – for frying the Thai-style crispy egg (khai dao)

}]

Cooking Instructions

1. Prepare the Prawns

[] Peel the prawns, keeping the tails intact.
[] Devein, clean, and pat dry.

2. Make Chili–Garlic Paste

[] In a mortar and pestle, roughly pound the dried chilies, fresh chilies, and garlic.
[] Set aside.

3. Stir-Fry the Prawns

[] Heat oil in a wok over medium-high heat.
[] In a plate, combine the prawns with all the seasoning and the pounded chili–garlic mixture.
[] Pour the mixture into the hot wok and stir-fry quickly, about 1 minute.

4. Add Holy Basil

[] Add holy basil at the very end.
[] Stir briefly just a few seconds until fragrant.
[] Remove from heat.

Fried egg instructions

1. Prepare

[] Carefully separate the egg whites from the yolks.
[] Keep yolks intact in a small bowl.

2. Fry

[] Heat oil in a wok over medium-high heat until hot
[] Add the egg whites first.
[] When the whites are about 80% cooked, gently spoon the yolk into the center.
[] Fry for another 10 seconds, until the edges puff and become crispy.
[] Remove and drain on a rack or paper towel.