Pork & Basil Stir Fry (Pad Kra Pao)

If you love bold, spicy, and aromatic Thai food, this Pork & Basil Stir Fry (Pad Kra Pao) recipe is a must-try. This iconic Thai street food dish combines fragrant basil, fiery chilies, and savoury pork for a quick, flavour-packed meal that’s perfect for any day of the week. (Authentic recipe required Holy Thai Basil)

• Thai Flavour: Uses ingredients that you can find at the grocery store basil and fish sauce, for the Thai favour at the comfort of your own home

• Quick & Easy: Ready in under 30 minutes – perfect for busy weeknights.

• Customisable Heat: Adjust chilies and chilli oil to suit your spice tolerance.

• Versatile: Serve with steamed rice and topped with a crispy fried egg for the ultimate meal.

• Nutritious & Balanced: Protein-rich pork paired with fresh green beans and basil.

Serves: 2–3 
Prep Time: 10 mins 
Cook Time: 10 mins 

Ingredients

• 4 shallots, thinly sliced
• 6 cloves garlic, minced
• 5 chilies, finely chopped (adjust to heat preference)
• 1 pack green beans ~ 200g, chopped into 1cm pieces
• 1 spring onion, sliced (for garnish)
• 1 bag of fresh basil leaves ~ 30g (Thai holy basil preferred, but basil works)
• ~300g  ground pork
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp chilli oil (for finishing or extra heat)
• (Optional) crispy fried egg per serving

Instructions

1. Prep your ingredients: Slice the shallots and mince the garlic. Chop the chilies to your preferred spice level. Trim and cut the green beans into bite-sized pieces. Have the basil leaves and spring onion ready.
2. Heat sesame oil in a wok or large skillet over medium-high heat.
3. Add the shallots, garlic, and chopped chilies. Stir-fry until fragrant and slightly golden (1-2 minutes).
4. Add the ground pork and stir-fry, breaking it up with your spatula, until it’s no longer pink and starting to brown slightly (about 3–4 minutes).
5. Toss in the green beans and stir-fry for another 1–2 minutes until just tender but still bright green.
6. Mixed in the fish sauce, light soy sauce, dark soy sauce, and oyster sauce. Stir everything together until the pork is well coated and the sauce slightly thickens.
7. Turn off the heat and immediately add the basil leaves, stirring until wilted from the residual heat.
8. Drizzle with chilli oil for extra depth and a final hit of heat.
9. Serve hot over steamed jasmine rice. Top each plate with a crispy fried egg, and sprinkle with sliced spring onion.

Pad Kra Pao is a staple of Thai cuisine loved for its simplicity and explosive flavours. It’s commonly found at street food stalls and home kitchens alike, combining humble ingredients into an unforgettable dish. The balance of spicy, salty, sweet, and herbal notes keeps you coming back for more. Best Served with a streaming bowl of hot rice and a crispy sunny side egg on the side.