Pad Kra Pao: Thai Basil Pork Recipe

Why you’ll love it

Thai basil pork delivers an irresistible balance of sweet, salty and spicy notes with the unmistakable fragrance of Thai basil. It’s quick, forgiving and ideal for busy evenings when you want restaurant-style flavor without the wait.

• Fast and easy: Make a simple sauce, brown the pork, combine and finish with basil. While the pork cooks, prepare rice and fry eggs.
• Bold Thai taste: Garlic, fish sauce, oyster sauce, chilies and holy basil create the authentic pad kra pao profile.
• Adaptable: Swap proteins, reduce heat, or add vegetables to suit your preferences.
• Allergy-friendly base: Naturally dairy-free; can be made gluten-free if you use tamari or gluten-free soy sauce and check your oyster sauce.

If you enjoy Thai flavors, try other favorites such as Thai drunken noodles, chicken pad Thai, red curry and coconut soup, or spicy basil chicken skewers. These dishes share the same balance of savory, sweet and spicy elements and pair well with Thai basil pork.

Pad kra pao ingredients

A concise ingredient list appears below; scale as needed.

• Ground pork: the main protein; lean or medium-fat both work.
• Soy sauce: use light and dark soy sauce for depth, or substitute with regular soy and a touch of molasses or sugar for color.
• Fish sauce: adds savory, salty umami.
• Sugar: brown or white to balance the savory flavors.
• Oyster sauce: contributes body and sweetness; vegetarian oyster sauce is a fine alternative.
• Thai chilies: fresh, sliced — adjust quantity for heat, or substitute serranos.
• Thai basil: whole leaves for finishing; if unavailable, use Italian basil.
• Eggs: fried and crispy at the edges to top each serving.

How to make pork & holy basil stir-fry

Quick overview — full measurements and times are in the recipe card below.

1. Make the sauce: Whisk fish sauce, light and dark soy sauces, oyster sauce, sugar and a splash of chicken stock (or water) in a small bowl and set aside.
2. Sauté aromatics: Heat a tablespoon of oil over medium-high heat, then sauté minced garlic, sliced chilies and shallots until fragrant and slightly softened.
3. Brown the pork: Increase heat to high, add the ground pork and break it up. Cook until mostly browned and starting to caramelize.
4. Add the sauce: Pour the sauce into the pan and cook until the liquid reduces and coats the meat, about a minute or two.
5. Finish with basil: Turn off the heat, stir in the Thai basil leaves until just wilted.
6. Fry the eggs: In a small pan, heat remaining oil until shimmering and fry eggs until whites are set and edges are crispy.
7. Assemble: Serve the pork over hot jasmine rice and top each serving with a fried egg. Garnish with extra chilies if desired.

Substitutions and variations

• Vegetarian: Use plant-based ground meat or minced mushrooms and a vegetarian oyster sauce for a meat-free version.
• Other proteins: Ground beef, chicken or turkey can replace pork. If using leaner poultry, reduce the initial sauce amount and taste before adding the rest.
• Adjust heat: Reduce chilies, remove seeds, or substitute milder peppers to tame the spice.
• Extra vegetables: Add green beans, bell peppers, snow peas or mushrooms for color and texture.
• Basil options: If Thai basil is unavailable, Italian basil is a reasonable substitute though the aroma will differ slightly.
• Rice choices: Jasmine rice is traditional; any short- to medium-grain Asian rice works well.

Serving suggestions

Serve pad kra pao with steamed jasmine rice and a fried egg. For a complete meal, offer light starters or sides such as fresh spring rolls, an Asian-style salad or simple vegetable stir-fry. Finish with a cool, fruity dessert or iced tea to balance the heat.

How to store

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freezing is not recommended because the basil and some seasonings lose flavor and texture.
• Reheat: Gently rewarm in a skillet over medium heat until heated through; add a splash of water or stock if dry.

Top tips

• Ventilation: Open a window or use your hood fan; the aromatics can be strong and the oil may splatter.
• High heat: Cook the pork on high heat for quick browning and a little caramelization.
• Wok or skillet: A wok is ideal for quick, high-heat cooking, but a roomy skillet works well too.

Thai Basil Pork (Pad Kra Pao)

Prep time: 10 minutes • Cook time: 10 minutes • Total: 20 minutes • Serves: 4

Ingredients

• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1/4 cup chicken stock (or water)
• 3 tbsp vegetable or canola oil
• 6 cloves garlic, minced
• 5 Thai chiles, thinly sliced and deseeded (adjust to taste)
• 2 shallots, thinly sliced
• 1 lb ground pork
• 2 cups Thai basil leaves, whole
• 4 eggs
• 4 cups cooked jasmine rice, to serve

Instructions

1. Combine fish sauce, light and dark soy, oyster sauce, sugar and chicken stock in a small bowl; set aside.
2. Ventilate the kitchen by turning on the hood or opening a window.
3. Heat 1 tbsp oil in a large pan over medium-high heat. Sauté garlic, chiles and shallots until fragrant and shallots are translucent, about 1–2 minutes.
4. Increase heat to high. Add ground pork and break it up; cook until lightly browned, about 4–5 minutes.
5. Pour in the sauce and cook until the liquid reduces and coats the pork, about 1–2 minutes.
6. Remove from heat and stir in the basil leaves until wilted. Cover and keep warm while frying the eggs.
7. In a small pan, heat remaining 2 tbsp oil over medium-high heat until shimmering. Fry eggs one or two at a time, spooning hot oil over the whites so edges become crispy. Drain on paper towels.
8. To serve, place rice on plates, top with the pork mixture and a fried egg. Garnish with extra chilies if desired and serve hot.

Notes

For best results cook quickly over high heat, use a wok if you have one, and open a window to reduce strong aromas. Adjust chili levels to your spice tolerance and replace Thai basil with Italian basil if necessary.

Nutrition (approx. per serving)

Calories: 1083 kcal • Carbohydrates: 157 g • Protein: 41 g • Fat: 30 g • Sodium: 1139 mg