Phat kaphrao
In its own language: ผัดกะเพรา
Thai stir-fry of meat or seafood with holy basil, served over rice
Phat kaphrao is a Thai stir-fried dish where meat or seafood is cooked with holy basil, garlic, and chilies, then served with rice. It is one of Thailand’s most popular everyday meals, often topped with a fried egg and seasoned with fish sauce, soy sauce, and sugar.
- Stir-fried with holy basil and garlic
- Served hot over rice, often with a fried egg
- Popular everyday meal in Thailand
- Variations use pork, chicken, beef, seafood, or mushrooms
- Taiwanese version includes tomatoes
What is Phat kaphrao?
Phat kaphrao is a Thai stir-fry where meat such as pork, chicken, beef, or seafood is cooked quickly with holy basil leaves and garlic. It is served hot over rice, often with a fried egg on top. The dish is seasoned with Thai fish sauce, soy sauce, and bird’s eye chili, giving it a savory and spicy flavor. Sometimes, vegetables like baby corn or mushrooms are added, though the classic version focuses on the aroma and taste of holy basil.
Where does Phat kaphrao come from?
Phat kaphrao began to appear in Thailand during the reign of King Rama VII, influenced by Chinese immigrants who adapted their own stir-fried dishes. It shares roots with Chinese stir-fries like xiāngcài chǎo niúròu (stir-fried beef and coriander). The dish became widely popular in Thailand only after 1957 and was included in cookbooks in the late 1970s, though the preparation was different then, involving marinated meat and simpler seasonings.
How is Phat kaphrao made?
To make phat kaphrao, meat or seafood is stir-fried in a hot pan with garlic and bird’s eye chili. Holy basil leaves are added near the end to keep their fragrance. The mixture is seasoned with fish sauce, soy sauce, and a little sugar. The stir-fry is served over steamed rice, and a fried egg is often placed on top. Some versions include extra vegetables or even century eggs, especially in street food settings.
How and when is Phat kaphrao eaten?
Phat kaphrao is a common lunch or dinner in Thailand, found everywhere from street stalls to home kitchens. It is usually eaten as a quick, satisfying meal, with rice as the base and a fried egg as a popular topping. Diners may adjust the heat with extra chilies or add condiments like fish sauce at the table. In Japan and Taiwan, it is also cooked at home, sometimes with local twists.
Kinds of Phat kaphrao
There are many versions of phat kaphrao, using chicken, pork, beef, seafood, or even mushrooms. Some street vendors add vegetables like baby corn or carrots to stretch the dish. In Taiwan, the dish is known as Dǎ pāo zhū and often includes tomatoes. Other variations use century eggs or crispy pork belly for different textures and flavors.
What Phat kaphrao means
Phat kaphrao is considered a national dish in Thailand and is valued for being quick, affordable, and filling. Its popularity has spread to other countries, especially Japan and Taiwan, where local versions have developed. In Thailand, it is a staple of everyday life, often chosen for its bold flavors and ease of preparation.
Questions people ask about Phat kaphrao
What is phat kaphrao made of?
Phat kaphrao is made by stir-frying meat or seafood with holy basil, garlic, bird's eye chili, and seasonings like fish sauce, soy sauce, and sugar. It is served over rice and often topped with a fried egg.
Where does phat kaphrao come from?
Phat kaphrao comes from Thailand. It was influenced by Chinese immigrants and became popular nationwide after the 1950s.
Is phat kaphrao always spicy?
Phat kaphrao is usually spicy because it contains bird’s eye chili, but the level of heat can be adjusted by using more or fewer chilies.
What kinds of meat are used in phat kaphrao?
Common meats include pork, chicken, beef, and seafood. Some versions use minced meat, crispy pork belly, or even mushrooms for a vegetarian option.
How is phat kaphrao served?
It is served hot over steamed rice, often with a fried egg on top. Sometimes extra vegetables or century eggs are added, especially in street food versions.
Good reading and sources
The facts on this page come from the Wikipedia article "Phat kaphrao", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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