If you're craving bold flavors and sizzling Thai street food vibes, this Duck Pad Kra Pao with Garlic Chilies is your next go-to dinner. Think crispy duck, fragrant holy basil, and a garlicky chili punch that lights up your taste buds in the best way possible. While Pad Kra Pao (also spelled Pad Krapow or Pad Ka Prao) is traditionally made with pork or chicken, swapping in duck adds a rich, gamey depth that plays beautifully with the spicy, savory sauce. It’s like Pad Kee Mao and Khao Pad had a deliciously rebellious cousin.
Fiery Duck Pad Kra Pao with Garlic Chilies
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Main Course
Cuisine Thai
Wok or large nonstick skillet A carbon steel wok gives the best sear and smoky aroma, but a large skillet works in a pinch.
Sharp chef’s knife Essential for slicing duck evenly.
Cutting board Preferably one dedicated to raw meat.
Spatula or wooden spoon For tossing the stir-fry quickly.
Small mortar and pestle or food processor For crushing the garlic and chilies together.
For the stir-fry
- 1 lb duck breast skin on
- 1 ½ tablespoons vegetable oil
- 6 cloves garlic
- 6 –8 Thai bird’s eye chilies adjust to taste
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 handful Thai holy basil leaves don’t substitute with regular basil if possible
- 1 fried egg per serving, optional but highly recommended
- Jasmine rice to serve
Optional garnish
- Sliced cucumber
- Lime wedges
- Extra basil or chopped chilies
Prep the duck
Pat the duck breast dry and score the skin lightly in a criss-cross pattern. Slice into thin strips against the grain.
Make garlic chili paste
Smash the garlic and chilies together using a mortar and pestle, or blitz in a mini processor until rough and chunky.
Render and crisp duck
Heat your wok over medium heat and place the duck skin-side down without oil. Let the fat render and the skin crisp up for about 4–5 minutes. Flip and sear the other side for 2 minutes. Remove and set aside.
Stir-fry the aromatics
Add a bit of oil (or use the rendered duck fat) to the pan. Add the garlic-chili paste and stir-fry until fragrant, about 30 seconds.
Combine everything
Toss the duck back in. Add oyster sauce, soy sauces, fish sauce, and sugar. Stir-fry for a minute or two to coat everything evenly.
Add holy basil
Throw in the basil and stir just until wilted. This is the magic moment where the aroma kicks up!
Serve it hot
Spoon over a mound of jasmine rice, top with a crispy fried egg, and serve with cucumber and lime wedges on the side.
What to Serve with Duck Pad Kra Pao
This dish is bold and spicy, so you’ll want simple, cooling sides:
- Jasmine rice is non-negotiable—it soaks up all that saucy, spicy goodness.
- A light Thai cucumber salad with a splash of rice vinegar can tame the heat.
- Thai iced tea or a crisp, cold lager pairs perfectly with the rich duck and chili heat.
- You could also serve it alongside a Peanut Pad Thai or a mellow Pas Thai recipe as part of a Thai-inspired dinner spread.
Frequently Asked Questions
1. What cut of duck should I use?
Duck breast is ideal for this Pad Kra Pao recipe because it cooks quickly and crisps up nicely. Keep the skin on—it renders beautifully and adds major flavor.
2. Can I substitute the duck?
Absolutely. While duck gives it a unique richness, you can use boneless chicken thighs or even ground pork, which are more traditional in most Pad Krapao dishes.
3. Is holy basil really necessary?
Yes! Thai holy basil has a peppery, slightly minty taste that’s essential to an authentic Pad Ka Prao recipe. Regular Italian basil won’t cut it.
4. Can I make it vegetarian?
Sure thing—sub in firm tofu or plant-based duck alternatives, and use mushroom-based oyster sauce and soy sauce for a meat-free version.
5. How spicy is this?
Pretty spicy! Thai bird's eye chilies pack a punch, but you can dial it down with fewer chilies or by de-seeding them.
