Thai Shrimp Stir-Fry with Holy Basil

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A beloved Thai street-food classic, this fiery shrimp stir-fry bursts with the peppery aroma of holy basil, sharp garlic, and searing bird's eye chilies. Served over fluffy jasmine rice and topped with a crispy fried egg, it delivers the bold, savory heat that makes Thai basil stir-fries legendary.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 4 gSugar
• 44 gProtein
• 980 mgSodium
• 520 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 620 mcgVitamin A

Ingredients

For the stir-fry

• 1.5 lbs (680 g) large shrimp, peeled and deveined, tails on optional
• 2 cups loosely packed fresh holy basil leaves
• 6 Thai bird's eye chilies, thinly sliced (adjust to taste)
• 6 cloves garlic, roughly chopped
• 1/2 cup long beans, cut into 1-inch pieces
• 1/2 small yellow onion, diced
• 3 tablespoons vegetable oil

For the sauce

• 3 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon light soy sauce
• 1 teaspoon palm sugar (or light brown sugar)
• 2 tablespoons water

For serving

• 4 cups hot steamed jasmine rice
• 4 large eggs, for frying (optional)

Directions

1. Pat the shrimp very dry with paper towels and set aside. Have all ingredients prepped and within arm's reach, since stir-frying moves fast.
2. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, palm sugar, and water until the sugar fully dissolves; set the sauce near the stove.
3. Heat a carbon steel wok or large skillet over the highest heat until just smoking. Add the vegetable oil and swirl to coat the surface.
4. Add the garlic and sliced chilies and stir-fry for about 20 seconds until fragrant and just golden. Immediately add the shrimp and toss until they just curl and turn pink, roughly 2 minutes.
5. Add the long beans and diced onion, stir-fry for 1 minute, then pour the prepared sauce around the edges of the wok. Toss everything together for 30 seconds so the sauce clings to the shrimp.
6. Remove the wok from the heat. Add the holy basil leaves and toss for about 10 seconds, just until they wilt and release their aroma.
7. Divide the steamed jasmine rice among four bowls, spoon the shrimp stir-fry over the rice, and crown each portion with a crispy fried egg if using. Serve immediately with extra fish sauce and sliced chilies on the side.

Cook’s Notes

• True holy basil (bai krapow) is essential; Thai or sweet basil will give a noticeably sweeter, less peppery result.
• For authentic wok hei, use a carbon steel wok on the highest burner setting and avoid crowding the pan—cook in two batches if needed.
• Shrimp cook in seconds; pull them off the heat the moment they curl and turn opaque to keep them juicy and tender.
• The traditional fried egg (kai dao) with crispy lacy edges and a runny yolk is non-negotiable for most Thai diners and tames the heat beautifully.
• Leave chili seeds in for maximum fire, or scrape them out for a milder dish; dried chili flakes also work in a pinch.

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