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

Let’s talk about one of the most popular Thai street food dishes—Phad Kra Pao! You may also see it spelled Pad Ka Prao or Pad Gaprao.

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No matter how you spell it, Pad Kra Pao is full of bold, savory, and spicy flavor with a fresh pop of Thai basil. It’s quick, easy, and totally delicious.

This is the kind of Thai food you’ll find in homes, restaurants, and food stalls all over Thailand.

Recipes like this always get me interested.

It’s is made with ground pork, garlic, red chilies, green beans (also called long beans), and a simple yet flavorful sauce.

These are common flavors around the world, but there are a few special things here.

The real star of the show is Thai basil, which gives this dish a slightly peppery, herby taste that makes it stand out from other stir-fries.

The ingredients are stir-fried together until everything is sizzling and juicy, then it’s topped with a crispy fried egg and served with hot, fluffy jasmine rice.

The creamy, runny yolk mixes with the spicy flavors of the stir-fry to create the perfect balance.

Oh man, this really gets my mouth watering.

The cooking time is under 20 minutes, which means I don’t have to wait too long!

With just a few simple ingredients and a good hot wok or frying pan, you can enjoy your own Pad Kra Pao that tastes just like it came from a local Thai restaurant!

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1. Fast and Easy: This is a one-pan meal that comes together in less than 20 minutes. Perfect for weeknights!
2. Packed with Flavor: With garlic, Thai chilies, fish sauce, and holy basil, you get that perfect balance of spicy, savory, and herby.
3. Flexible and Customizable: You can use any ground meat you like, and it’s easy to adjust the spice level to your taste.

• Ground pork
• Garlic
• Red chilies
• Long beans
• Thai basil
• Light soy sauce
• Oyster sauce
• Fish sauce
• Dark soy sauce
• Sugar
• Salt

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Preparation:

1. Add salt to minced pork, give it a good massage and set aside. 
2. In a food chopper, pulse garlic and red chilies until coarsely minced.
3. In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, fish sauce and sugar. Mix them evenly and set aside.

Cooking of Pad Kra Pao:

1. Heat cooking oil in a pan over medium heat.
2. Add the minced chili and garlic, and stir fry for 2 minutes until the minced garlic turns slightly golden and fragrant. Make sure you don’t sniff too hard, the chilies can be intense!
3. Add the minced pork and stir-fry for 3 minutes, breaking it up as it browns.
4. Toss in the long beans and stir-fry for another 2 minutes.
5. Pour in the prepared sauce and bring it to a simmer, continue to cook for 3 minutes.
6. Turn off the heat and toss in the basil leaves. Stir the basil leaves evenly with the minced pork.

Garnish and serve:

1. Serve it with jasmine rice and fried egg ( sunny side up is the best!) 

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CAN I USE A DIFFERENT KIND OF MEAT?

Yes!

You can easily swap ground pork for ground beef, ground chicken, turkey, or even plant-based meat substitutes.

Just use the same amount, and cook it the same way. 

WHAT IS THAI BASIL?

Thai basil is a type of basil with a slightly sweet, anise-like flavor.

There’s also holy basil (called Kra Pao in Thai), which has a spicier, more peppery flavor.

Holy basil is the traditional basil used in this dish.

If you can find it at a local Asian market, it’s a great choice.

But if not, Thai basil or even regular basil will still taste good.

CAN THIS BE MADE AHEAD?

Yes, you can make it ahead and store it in the fridge.

It tastes great the next day, too! Just reheat it in a frying pan over medium heat or in the microwave.

Keep the fried egg fresh by cooking it just before serving.

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ANY ADDITIONS?

I’ll try and keep these Thai-authentic. Really, though, you can choose what you like.

• Add a handful of sliced bell peppers for color
• Mix in baby corn for crunch
• Top with chopped peanuts for texture
• Stir in a little chili-garlic paste for extra heat
• Add shredded carrots for sweetness
• Sprinkle with sesame seeds
• Use a splash of lime juice for a bright finish
• Add a handful of bean sprouts
• Stir in mushrooms for an earthy flavor
• Top with extra basil for a stronger herbal kick

ANY SUBSTITUTIONS?

There are always options. If you have any extras to add, let me know in the comments!

• Swap ground pork with ground chicken, turkey, or beef
• Use regular soy sauce if you don’t have light or dark
• Replace Thai chilies with red pepper flakes or jalapeños
• Use green beans instead of long beans
• Substitute sweet basil or Italian basil if you can’t find Thai basil
• Use tamari or coconut aminos for a gluten-free option

ROOM TEMPERATURE: This dish should not be left out at room temperature for more than 2 hours. Always store leftovers promptly.

REFRIGERATOR: Store in an airtight container for up to 3 days.

Reheat in a skillet over medium heat or microwave until warm.

FREEZER: Place cooled leftovers in a freezer-safe bag or container.

Freeze for up to 1 month.

Thaw in the fridge overnight, then reheat in a pan.

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Pad Kra Pao is one of those Thai dishes that’s simple, satisfying, and full of bold flavor.

Whether you’re new to Thai cooking or already love it, this is a must-try recipe.

The combination of savory sauce, spicy chilies, and fragrant basil makes every bite exciting!

Learn more about the author, Dana DeVolk, on our ABOUT ME page!