Spicy Thai Basil Pork Stir-Fry (Pad Kra Pao)

Break the yolk then stir into the pork stir fry.

5 from 1 review

Spicy Thai Basil Pork Stir-Fry (Pad Kra Pao)

This Thai basil stir-fry with ground pork also known as Pad Kra Pao has become a favorite weeknight dinner because it takes just 25 minutes, start-to-finish and is utterly flavor-packed. The juicy pork, fragrant Thai basil, and savory sauce come together easily. Serve over steamed jasmine rice with a fried egg. Trust me, this is a game-changer for your dinner rotation! Dairy-free.

Prep10

Cook15

Total25

Course: Dinner

Cuisine: Thai

Keyword: chef-tested recipe, ground pork stir fry, holy thai basil, restaurant-worthy recipe, thai basil pork

Servings: servings

Calories: 472kcal

Author: Ari Laing

Equipment

Large skillet or wok

Spatula

Ingredients

For the Thai Stir-Fry

2 Tbsp neutral oil, such as grapeseed oil
3 scallions, thinly sliced
8 cloves garlic, peeled and finely chopped
3 Birds eye chiles (also called Thai chiles), thinly sliced (use less if you want it less spicy)
2 medium shallots, peeled and finely chopped
2 lb (32oz) ground pork
2 Tbsp low-sodium soy sauce
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
1 Tbsp fish sauce
1 Tbsp brown sugar
20-30 fresh Thai holy basil leaves (though you can substitute with Thai sweet basil or Italian basil — the flavor will be slightly different)

For Serving

Cooked Jasmine rice (assume about ¾ cup cooked rice per person)
2 scallions, thinly sliced
2 fried egg per person, optional, but recommended
Additional fresh basil leaves

Instructions

Sauté the aromatics. Heat a large wok or skillet over medium heat. Add 2 Tbsp neutral oil, then add thinly sliced scallions, 8 chopped cloves of garlic, 3 chopped Thai chiles, and 2 chopped shallots. Cook, stirring occasionally, until fragrant, about 1-2 minutes. Be careful not to burn the shallot or garlic.
Add the pork. Add 2lb (32oz) ground pork, then cook, breaking up with a spatula, until mostly cooked through, about 3-5 minutes.
Add sauce. When the pork is almost fully cooked, add the sauce ingredients: 2 Tbsp low-sodium soy sauce, 2 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 1 Tbsp fish sauce, and 1 Tbsp brown sugar. Stir until the sugar has dissolved and the pork is coated evenly in sauce. Stir in 20-30 fresh basil leaves and cook until wilted, another 1-2 minutes.
Assemble, then serve! Serve generous spoonfuls of the Thai basil pork over steamed Jasmine rice. Top each portion with 1 fried egg (I recommend a runny yolk, but cook it to your preferred doneness), thinly sliced scallions, and a little extra fresh basil. Enjoy immediately!

Notes

Nutrition facts are for the stir-fry only and do not include rice or fried eggs.
If you have access to Thai holy basil, definitely use that. If not, Thai sweet basil or Italian basil leaves will work.
To make-ahead: The sauce can be mixed ahead of time and stored in the fridge for up to 1 week. You can also cook the pork mixture a day in advance and reheat just before serving.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
To reheat: Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce. Alternatively, microwave in short intervals, stirring occasionally.
Freezing: Leftovers can freeze for up to 2 months. Freeze in individual portions for easy reheating. Thaw in the fridge overnight before reheating.

Nutrition

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