Thailand’s most beloved street food, made with Your Farmer beef
Pad Kra Pao — stir-fried meat with holy basil, oyster sauce, and fish sauce — is arguably Thailand’s most popular everyday dish. It is fast, intensely flavoured, and completely satisfying. For this version, the diced beef is cut very small (or pulsed in a food processor to a rough mince) so it cooks quickly while still delivering the texture and flavour of genuinely good beef.
Combine all sauce ingredients in a small bowl. Set aside.
2 tbsp oyster sauce1 tbsp fish sauce1 tbsp soy sauce1 tsp sugarHeat a wok over the highest heat possible until smoking. Add the oil.
2 tbsp neutral oilAdd the garlic and chilli — stir-fry for 15–20 seconds until fragrant and just starting to colour.
5 cloves garlic3–5 bird’s eye chilliesAdd the beef in one layer. Do not touch for 30 seconds to allow browning. Then stir-fry vigorously for 2–3 minutes.
480g diced beefAdd the capsicum and toss through for 1 minute.
1 red capsicumPour the sauce around the edge of the wok. Toss everything to coat.
Remove from heat. Add the basil leaves and toss through until wilted.
holy basil leavesServe immediately over jasmine rice, topped with a fried egg with crispy edges.
jasmine ricefried eggIn every beef share — Diced Beef (480g)
💡 For this recipe, cut your diced beef into very small pieces (about 1cm) or pulse briefly in a food processor to a rough mince-like texture. This helps it cook fast enough for a proper stir-fry while maintaining better texture than regular mince.
Fifteen minutes to a dish that beats any takeaway. Join the Your Farmer community. 🌿
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