Authentic Thai Basil Pork (Pad Kra Pao)

Thailand’s spicy street food rockstar: Pad Kra Pao is loud, fast, fiery, and completely unforgettable. 

Thai Basil Pork is one of the most beloved everyday dishes in Thailand. It’s fast, punchy, unapologetically garlicky, and when that crispy fried egg lands on top? The yolk flows into the rice like a silky sauce of its own. Game over!

If you’ve been around my kitchen for even a minute, you already know I have a thing for Thai basil. The moment that peppery, slightly clove scented aroma hits my nose, I’m done. I’ve made Thai basil chicken more times than I can count. I’ve even done it with ground beef when that’s what I had in the fridge. Different proteins, same obsession.

This pork version might be my favorite yet. It browns beautifully, soaks up every drop of sauce, and gets just a little caramelized around the edges. Spoon it over steaming jasmine rice, crown it with a fried egg, and suddenly dinner feels like a Bangkok street stall moment right in your own kitchen.

What Is Pad Kra Pao?

Pad Kra Pao is a classic Thai stir fry built around minced meat, crushed garlic, fiery bird’s eye chilis, savory sauces, and a generous handful of holy basil. The name is straightforward. “Pad” means stir fry, and “Kra Pao” refers to Thai holy basil, the defining herb that gives the dish its unmistakable character.

It is often made with pork, known as Pad Kra Pao Moo, though chicken and beef versions are also very common. The cooking style is fast and intense. Garlic and chilis hit a very hot wok first, releasing an aroma that fills the kitchen instantly. The meat is added and cooked quickly so it browns and absorbs the sauces. At the very end, holy basil is folded in so it barely wilts, keeping its fragrance vibrant and fresh.

The dish is traditionally served over jasmine rice and almost always topped with a crispy fried egg.

Holy Basil & Thai Basil

The defining ingredient, Thai holy basil, is different from the sweet basil used in Italian cooking. Its leaves are softer and slightly fuzzy, and its flavor is more peppery and sharp, and it’s often described as faintly clove-like. Holy basil is bold and savory rather than sweet, and it stands up beautifully to high heat.

Thai basil, which is more commonly found outside Thailand, is a different variety. That’s what I always get in Asian grocery stores here in states. It has firmer leaves, purple stems, and a slightly sweet, anise-like flavor.

Thai basil works well in stir fries and curries and is often substituted in Pad Kra Pao when holy basil is unavailable. However, the taste shifts slightly. Thai basil brings a gentler sweetness, while holy basil delivers more peppery intensity.

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Ingredients Needed

• Thai Basil – The star of the dish. If Thai basil is not available, you can substitute it with sweet basil for a different but still delicious flavor. However, for an authentic taste, Thai basil is preferred. I get mine in local Asian grocery stores.
• Ground pork – Believe it or not, ground pork is so much tastier than other ground meats in Asian recipes.
• Thai bird’s eye chilis – These chilis may be tiny, but they really pack a punch! If you prefer a less spicy dish or can’t find them, you can substitute with other fresh chilis like serrano or jalapeño, adjusting the amount to suit your heat preference. 
• Garlic – Fresh garlic and plenty of it.
• Sauces – Soy sauce, oyster sauce, fish sauce.
• Sugar – To balance the flavors. It can be replaced with brown sugar or honey.
• Cooking oil – Any neutral oil like vegetable or canola oil.
• Fried eggs and white rice – Essential for serving. The egg is not optional in my opinion.

How to Make Thai Basil Pork

1. Prep chili garlic paste: Start by pounding the garlic and Thai bird’s eye chilis together into a rough paste. I like using a mortar and pestle for this because it bruises everything and releases way more aroma than just chopping. You don’t need it perfectly smooth. Rustic is perfect. You want little bits that will hit the hot oil and bloom instantly.

2. Cook the paste: Get your wok or large skillet screaming hot. This dish is all about high heat and speed, so have everything ready before you turn on the flame. Add the oil and as soon as it shimmers, toss in that chili garlic paste. It should sizzle aggressively right away. Stir it for about 20 seconds, just until fragrant. Do not walk away. Garlic goes from golden to bitter fast.

3. Brown pork: Add the ground pork and immediately start breaking it up with your spoon or spatula. Spread it out so it gets good contact with the pan. Let it brown properly. Those slightly caramelized bits are flavor gold. Keep stirring and breaking it up until it’s cooked through and beautifully browned.

4. Add sauce: Now pour in the soy sauce, oyster sauce, fish sauce, and sugar. Toss everything together so the pork absorbs all that savory goodness. Let it cook for another minute or two until the sauce lightly coats the meat and looks glossy, not soupy.

5. Basil time! Turn off the heat and immediately fold in the Thai holy basil. The residual heat is enough to wilt it. You don’t want to overcook it or you’ll lose that fresh, peppery aroma that makes this dish what it is.

6. Serve: Spoon the pork over hot jasmine rice. Top it with a crispy fried egg with golden edges and a runny yolk. When that yolk breaks and flows into the spicy pork and rice, that’s the moment. That’s Pad Kra Pao done right. 

Alpana’s Tips

• Prep first, cook fast: Once the oil goes in, this moves quickly. Have your sauces measured and ready to go.
• Use high heat: This is not a gentle sauté. The wok should be hot enough that the garlic sizzles instantly. That quick blast of heat builds flavor fast.
• Do not overcook the basil: Add it at the very end and turn off the heat. The residual warmth is enough. Overcooking dulls the aroma.
• Let the pork brown: Don’t stir constantly in the beginning. Give it time to develop caramelized bits. That depth makes a big difference.

Leftovers and Storing

Thai Basil Pork stores beautifully, which makes it fantastic for meal prep. The flavors actually deepen as it sits, and it reheats really well.

Store the pork in an airtight container in the refrigerator for up to 4 days. I like keeping the rice separate so it stays fluffy. Reheat gently in a skillet or microwave, adding a tiny splash of water if needed.

It also freezes well for up to 2 months. Just thaw overnight in the fridge and warm through.

For best results, fry a fresh egg when serving. That runny yolk brings everything right back to life. 

Pad Kra Pao is one of those dishes that tastes like you put in way more effort than you actually did. It’s bold, spicy, garlicky, and deeply satisfying. The aroma alone will make everyone wander into the kitchen asking what you’re cooking.

And if you’re anything like me and completely obsessed with Thai basil, this one is going to become a regular in your rotation. It’s fast enough for a busy weeknight but flavorful enough to feel special.

One hot pan. One handful of basil. One runny egg. That’s all it takes!!

Thai Basil Pork, on our Gypsy Plate… enjoy!

More great Thai Recipes:
Drunken Noodles
Green Chicken Curry
Crying Tiger Beef
Thai Cashew Chicken
Massaman Beef Curry
Red Shrimp Curry
Thai Fried Rice

Authentic Thai Basil Pork (Pad Kra Pao)

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Thai Basil Pork is a 20 minute meal with big, bold flavors and a bit of fiery heat. Don't forget the fried egg on top!

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Ingredients

• 10-12 cloves garlic
• 7-8 Thai bird's eye chilis
• 2 tablespoons cooking oil
• 1½ pounds lean ground pork
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon white sugar
• 1½ cups Thai basil
• 4 eggs, fried for serving

Instructions

1. Crush chilis and peeled garlic into a paste.
2. Heat oil in wok over high heat. Add chili-garlic paste and stir for 20 seconds.
3. Add the ground pork and cook, breaking up with a spoon, until pork is browned.
4. Add sugar and sauces, stir until well mixed.
5. Fold in Thai basil. Remove from heat immediately, so the basil doesn't overcook.
6. Serve over fresh white rice, top with fried eggs and garnish with additional Thai basil.

Notes

1. This same recipe can be used for ground chicken, turkey or beef.
2. Adjust the level of spiciness to your taste by adding or subtracting the number of chilies.
3. Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 3 months. Simply thaw overnight in the fridge. Reheat in the microwave until heated through out, or in a skillet over medium heat with a splash of extra water.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 672Total Fat 48gSaturated Fat 15gUnsaturated Fat 33gCholesterol 345mgSodium 1056mgCarbohydrates 6gFiber 2gSugar 2gProtein 54g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.