Thai holy basil stir-fried pork with fried egg
Pad Kra Pao with Pork
Prep Time
5 min
Cook Time
8 min
Total Time
13 min
Servings
2
2 plates
Difficulty
Easy
Cost
Budget
$
Pad Kra Pao with Pork
Thai holy basil stir-fried pork with fried egg
★4.5(15)
Fiery ground pork stir-fried with holy basil, chilies, and garlic in a savory sauce, served over rice with a crispy fried egg. Thailand's favorite fast meal.
5m
Prep Time
8m
Cook Time
13m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pad kra pao is the dish every Thai person orders when they cannot decide what to eat—fast, fiery, and deeply satisfying. The key is scorching hot wok heat and fresh holy basil.
Thai cooking achieves a remarkable balance of sweet, sour, salty, and spicy in every dish. This recipe brings those layered flavors to your home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Pad Kra Pao with Pork special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb ground pork
- 1 cup fresh holy basil leaves
- 6 Thai bird chilies, lightly crushed
- 4 cloves garlic, minced
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
Instructions
- 1
Heat oil in a wok until smoking. Fry garlic and chilies until fragrant and slightly charred, about 30 seconds.
- 2
Add ground pork, breaking it into small pieces. Stir-fry on high heat until browned and crispy, about 5 minutes.
- 3
Season with oyster sauce, fish sauce, soy sauce, and a pinch of sugar. Toss well.
- 4
Remove from heat and fold in holy basil leaves, stirring until just wilted.
- 5
Serve over steamed jasmine rice topped with a crispy fried egg with lacy edges.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Ground porkGround chicken
Lighter but equally delicious; the classic alternative
Holy basilItalian basil + a pinch of black pepper
Best available substitute outside Asia
Tips & Storage
Pro Tips
Use the highest possible heat for the best wok flavor and texture.
Holy basil is different from Thai basil; it has a spicy, peppery flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (120mg) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates26g
Fat14g
Fiber880mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use Thai basil instead?
- Thai basil works but has a sweeter, more anise-like flavor. Holy basil is spicier.
- How do I make a crispy fried egg?
- Fry in plenty of hot oil so the edges blister and turn lacy and crisp.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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