Pad Kra Pao (Thai Pork & Holy Basil Stir-Fry)
This post may contain affiliate links.Spicy, savory, and incredibly comforting, pad kra pao pork is a Thai classic made with minced pork, garlic, chilies, and fragrant holy basil. Served over hot rice with a crispy fried egg, it’s simple food done very right.
A Quick Look at the Recipe
🏷️ Recipe Name: Pad Kra Pao (Thai Pork & Holy Basil Stir Fry)
⏱️ Ready In: ~ 20 minutes
🍽️ Serves: 3 portions
🔥 Calories: 189 kcal (per portion)
🧾 Main Ingredients: Pork shoulder, garlic, chilis, oyster sauce, fish sauce, palm sugar, mushroom powder, sweet soy sauce.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy, very simple steps.
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If there’s one Thai dish I could eat any day of the week without getting bored, it’s pad kra pao. Simple, bold, and incredibly satisfying, this classic Thai pork and holy basil stir-fry delivers big flavor in just minutes.
Pad kra pao pork is made with minced pork, garlic, chilies, and fragrant holy basil, then quickly stir-fried and served over hot jasmine rice. Top it with a crispy-edged fried egg, and you’ve got a comforting yet fiery dish that’s beloved across Thailand.
I’ve always enjoyed quick and flavorful Asian stir-fries like pork and broccoli stir-fry, ground pork and shrimp tofu, or even a simple tomato egg stir-fry. This Thai holy basil stir-fry follows that same fast-and-flavorful spirit.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Minced pork – Use minced pork with a good balance of lean meat and fat, ideally around 75% pork shoulder and 25% fat. This ratio keeps the meat juicy and flavorful, preventing the stir-fry from tasting dry.
Holy basil – Holy basil gives pad kra pao its signature aroma and slightly peppery bite. Add it right at the end and let the residual heat wilt the leaves to preserve their fragrance.
Chilies – This dish is meant to be spicy. If you enjoy bold heat, add sliced chili padis (bird’s eye chilies). Adjust the amount to your spice tolerance, but don’t be shy if you want it Thai-style.
Fish sauce – This recipe uses fish sauce for seasoning. It provides all the saltiness and umami needed, keeping the dish simple, balanced, and true to an authentic Thai pad kra pao.
Be sure to check out the full recipe and ingredient list below
How to Make Pad Kra Pao
STEP 1. Make the chili–garlic paste. Blend the garlic and curly red chilies until smooth (Images 1, 2 ). If you like it extra spicy, slice some chili padis (bird’s eye chilies) and set them aside for later (Image 3). Heat some oil in a wok and pour in the blended spices (Image 4).
STEP 2. Cook the pork and season. Cook the blended chili mixture until it comes to a gentle simmer and turns fragrant. Add the minced pork (Image 5), breaking it up with a spatula as you stir-fry until the meat changes color. Add the oyster sauce, fish sauce, mushroom powder, and palm sugar (Image 6), then pour in some water (Image 7). If you like a touch of sweetness, add a little sweet soy sauce (kecap manis) to balance the flavor (Image 8). Taste and adjust the seasoning, then continue cooking until it simmers.
STEP 3. Add basil and chilies. Add a generous handful of Thai/holy basil leaves and the sliced chili padis (Images 9, 10). Stir-fry briefly until the basil is fragrant and just wilted, and the sauce has reduced so there is only a little liquid left in the pan.
STEP 4. Make the crispy fried egg. To make the egg, heat some oil in a small pan. Separate the egg white and egg yolk. Pour the egg white into the hot oil (Image 11) and let it fry until it bubbles and the edges turn crispy. Carefully add the egg yolk into the center (Image 12) and spoon some hot oil over it. Cook until the edges are set but the yolk is still soft, then remove the egg from the pan.
To serve: Scoop hot white rice onto a plate. Spoon the stir-fried pork and basil on one side and top with the crispy fried egg. Serve immediately and enjoy your pad kra pao!
Pro Tips
- Use high heat – Cook pad kra pao quickly over high heat. This keeps the pork juicy and brings out the bold, aromatic flavors of garlic and chilies.
- Choose the right pork ratio – Minced pork with about 75% lean meat and 25% fat gives the best texture and flavor. Too lean, and the dish can turn dry.
- Don’t overcook the basil – Add the holy basil right at the end and stir just until the leaves wilt. Overcooking will dull both the flavor and the aroma.
- Adjust chilies to your heat tolerance – For Thai-style heat, add sliced chili padis. If you prefer milder spice, reduce the amount or remove the seeds. But remember, this dish is meant to be spicy.
- Taste before serving – Fish sauce brands vary in saltiness. Always taste the stir-fry before turning off the heat and adjust with a little water or fish sauce if needed.
- Crispy egg is not optional – A crispy-edged fried egg with a runny yolk balances the spiciness and ties the whole dish together. Don’t skip it, it’s part of the experience.
Serving Suggestions
Serve this pad kra pao pork hot with steamed jasmine rice and a crispy fried egg for a satisfying one-dish meal. To balance the heat and bold flavors, pair it with a refreshing beverage such as lychee tea, lemongrass pandan tea, tamarind iced tea, ginger lemon drink, butterfly pea tea or fizzy pineapple mint soda.
To finish the meal on a sweeter note, enjoy a light Thai dessert like mango sticky rice, bua loy coconut dessert, or a soft and fragrant Thai egg cake.
FAQs about Pad Kra Pao
Yes. Pad kra pao is traditionally spicy. You can adjust the number of chilies to suit your heat tolerance, but some spice is part of its signature flavor.
Yes. Chicken, beef, or even shrimp work well in pad kra pao. Use the same cooking method and adjust the cooking time as needed.
It’s best made fresh, but you can prepare the pork stir-fry ahead of time without the holy basil and store it in the fridge. Reheat quickly and add basil, add freshly cooked rice and a crispy fried egg before serving.
Technically no, but it makes the dish much better. The crispy edges and runny yolk balance the heat and bring everything together.
Storage
Enjoy pad kra pao fresh, when the basil is fragrant and the pork is juicy. If you need to store leftovers, keep the pork separate from the rice in an airtight container in the refrigerator for up to 2 days.
Reheat the pork quickly in a pan over medium heat with a small splash of water. Fry the egg fresh just before serving for the best texture and flavor.
Pad Kra Pao (Thai Pork & Holy Basil Stir-Fry)
Ingredients
- 350 gr pork shoulder ratio pork shoulder: fat = 75:25
- 4 garlic
- 10 chilis
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 1 tsp mushroom powder optional
- 1 tsp sweet soy sauce optional
Instructions
- Blend the garlic and curly red chilies until smooth. If you like it extra spicy, slice some chili padis (bird’s eye chilies) and set them aside for later. Heat some oil in a wok and pour in the blended spices.
- Cook the blended chili mixture until it comes to a gentle simmer and turns fragrant. Add the minced pork, breaking it up with a spatula as you stir-fry until the meat changes color.
- Add the oyster sauce, fish sauce, mushroom powder, and palm sugar, then pour in some water. If you like a touch of sweetness, add a little sweet soy sauce (kecap manis) to balance the flavor. Taste and adjust the seasoning, then continue cooking until it simmers.
- Add a generous handful of Thai/holy basil leaves and the sliced chili padis. Stir-fry briefly until the basil is fragrant and just wilted, and the sauce has reduced so there is only a little liquid left in the pan.
- To make the egg, heat some oil in a small pan. Separate the egg white and egg yolk. Pour the egg white into the hot oil and let it fry until it bubbles and the edges turn crispy. Carefully add the egg yolk into the center and spoon some hot oil over it. Cook until the edges are set but the yolk is still soft, then remove the egg from the pan.
- To serve: Scoop hot white rice onto a plate. Spoon the stir-fried pork and basil on one side and top with the crispy fried egg. Serve immediately and enjoy your pad kra pao!
Notes
- Use high heat – Cook pad kra pao quickly over high heat. This keeps the pork juicy and brings out the bold, aromatic flavors of garlic and chilies.
- Choose the right pork ratio – Minced pork with about 75% lean meat and 25% fat gives the best texture and flavor. Too lean, and the dish can turn dry.
- Don’t overcook the basil – Add the holy basil right at the end and stir just until the leaves wilt. Overcooking will dull both the flavor and the aroma.
- Adjust chilies to your heat tolerance – For Thai-style heat, add sliced chili padis. If you prefer milder spice, reduce the amount or remove the seeds. But remember, this dish is meant to be spicy.
- Taste before serving – Fish sauce brands vary in saltiness. Always taste the stir-fry before turning off the heat and adjust with a little water or fish sauce if needed.
- Crispy egg is not optional – A crispy-edged fried egg with a runny yolk balances the spiciness and ties the whole dish together. Don’t skip it, it’s part of the experience.
If you tried this pad kra pao pork, don’t forget to leave a rating and comment below. Your feedback helps other readers and if you love bold, spicy flavors, let me know how many chilies you used!
I love this pad kra pao pork because it is a quick and easy dish to prepare when I’m super busy!