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.

Course Main Course

Cuisine American

Keyword Pad Kra Pao

Prep Time 12

Cook Time 17

Servings servings

Calories 319kcal

Author Dana DeVolk

Heat cooking oil in a pan over medium heat.
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!
1.5 lbs ground pork, 1 head garlic, ½ teaspoon sugar
Add the minced pork and stir-fry for 3 minutes, breaking it up as it browns.
½ teaspoon salt
Toss in the long beans and stir-fry for another 2 minutes.
3 red chilies
Pour in the prepared sauce and bring it to a simmer, continue to cook for 3 minutes.
1 cup Thai basil, 2 Tablespoon light soy sauce, 1 Tablespoon fish sauce, 2 teaspoon dark soy sauce, 1 Tablespoon oyster sauce
Turn off the heat and toss in the basil leaves. Stir the basil leaves evenly with the minced pork.
¼ cup diced long bean.

Massage the salt into the pork before cooking. It helps season the meat evenly.
Use a hot wok or pan. Cooking over medium-high heat gives the pork great texture.
Chop the garlic and chilies finely. A food processor or food chopper works great.
Don’t overcook the basil. Add it at the end, using just the residual heat to wilt it.
Top with a crispy fried egg. The creamy, runny yolk adds richness to the dish.
Adjust spice to taste. Use fewer chilies for a mild dish or bird’s eye chilies for real heat!