Pad Kra Pao (Ground Pork & Holy Basil Stir-Fry)

This Pad Kra Pao recipe is the ultimate quick and flavorful Thai comfort food that tastes better than the restaurants! My recipe features ground pork, long beans, garlic, chilies, and holy basil and is a mouth-watering stir-fry that comes together in just 15 minutes!

I like to top this dish with a crispy fried egg and serve it with jasmine rice for a bold, savory, and satisfying meal. This is perfect for weeknights when you just got off work and want something fast but full of flavor.

What is Pad Kra Pao?

Pad Kra Pao, also known as Thai Holy Basil Stir-Fry, is one of Thailand’s most beloved street food dishes. The name literally translates to “stir-fried holy basil,” and it’s typically made with ground meat (like pork or chicken), garlic, and chilies, all cooked quickly over high heat.

The dish is known for its bold balance of spicy, salty, and slightly sweet flavors — a perfect representation of Thai cooking. It’s traditionally served with rice and topped with a crispy fried egg for that irresistible combination of textures.

Why You’ll Love Pad Kra Pao

• Quick and easy: This Pad Kra Pao recipe takes only 15 minutes to make from start to finish, perfect for busy weeknights.
• Bold, authentic flavor: Every bite bursts with the savory, spicy, and aromatic taste of Thai basil and chilies.
• Comfort food perfection: I've made this dish dozens of times and I never tire of the bold flavors, especially when served with a fried egg and fluffy rice.
• Customizable: You can easily swap the ground pork for chicken, beef, or even tofu and still get delicious results.
• Better than takeout: Once you make this at home, you’ll crave it more than your favorite Thai restaurant version.

Equipment You’ll Need

• Wok or large skillet
• Spatula
• Knife and cutting board
• Measuring spoons
• Small bowl for sauces

Ingredients

• Vegetable Oil: Used for stir-frying and helps carry the flavor of the garlic and chilies.
• Shallot: Adds a subtle sweetness and depth to the stir-fry.
• Garlic: A key ingredient that infuses the dish with rich aroma and flavor.
• Thai Chilies: Bring the signature spicy kick to Pad Kra Pao. I took out most of the seeds in my dish but you can leave some in if you like heat!
• Long Beans: Add crunch and freshness to balance the savory pork. If you can't find long beans, regular green beans work too.
• Ground Pork: The main protein that soaks up all the bold, umami sauce.
• Holy Basil: The star of the dish that gives Pad Kra Pao its distinct peppery, aromatic flavor. If you can't find holy basil, you can substitute with Thai basil or Sweet Basil.
• Fish Sauce: Adds saltiness and umami depth typical of Thai cuisine.
• Soy Sauce: Balances the saltiness and gives the stir-fry a rich color.
• Dark Soy Sauce: Adds caramel color and a slightly sweet undertone.
• Oyster Sauce: Enhances the savory depth of the sauce.
• Sugar: Rounds out the salty and spicy flavors with a hint of sweetness.
• Eggs: Fried sunny-side-up and served on top for extra richness.
• White Rice: The perfect base to soak up all the flavorful sauce.

Customizations

• Protein Swap: Use ground chicken, beef, or even tofu instead of pork for a different spin on this Pad Kra Pao recipe.
• Vegetable Boost: Add bell peppers, onions, or mushrooms for extra texture and nutrition.
• Spice Level: Adjust the number of Thai chilies based on your spice tolerance — more for heat lovers, less for mild eaters.

How to Make Pad Kra Pao

Stir-Fry the Aromatics

Heat vegetable oil in a wok over high heat. Add the shallots, garlic, and Thai chilies, and stir-fry for about 30 seconds until fragrant.

Add the Vegetables

Toss in the long beans and stir-fry for 1–2 minutes, just until they start to soften.

Cook the Pork

Add the ground pork, breaking it apart with your spatula into small pieces. Stir-fry until it’s no longer pink and lightly browned.

Add the Sauce

Pour in the fish sauce, soy sauce, dark soy sauce, oyster sauce, and sugar. Stir well until the pork absorbs the sauce and turns beautifully browned.

Finish with Basil

Add the holy basil and stir just until wilted, about 30 seconds. Turn off the heat immediately to preserve the basil’s fresh aroma.

Serve

Spoon the Pad Kra Pao over jasmine rice, top it with a fried sunny-side-up egg, and enjoy!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. This dish is great for meal-prep!

Tips To Make the Perfect Pad Kra Pao

• High heat is key: Cook on high heat for that signature wok aroma ("wok hei") and quick caramelization.
• Add basil last: Stir it in right before turning off the heat to keep its flavor bright and aromatic.
• Don’t skip the fried egg: That runny yolk adds richness and ties the whole dish together.

Frequently Asked Questions (FAQs)

What does Pad Kra Pao mean?

Pad Kra Pao literally means “stir-fried holy basil” in Thai, referring to both the cooking method and the key herb used in the dish.

Can I substitute Holy Basil?

Yes! Thai basil or sweet basil are great substitutes if you can’t find holy basil, though the flavor will be slightly milder and less peppery.

Can I substitute the protein?

Definitely — ground chicken, beef, turkey, or even tofu all work well in this Pad Kra Pao recipe.

How spicy is Pad Kra Pao?

Traditionally, it’s quite spicy, but you can easily adjust the heat by reducing or removing the Thai chilies.

What can I eat with Pad Kra Pao?

Pad Kra Pao is best served with jasmine rice and a fried egg, but you can also pair it with steamed vegetables or a light soup for a complete meal.

Related Recipes You’ll Love

• Pad See Ew (Thai Stir Fried Noodles)
• Thai Drunken Noodles (Pad Kee Mao)
• Taiwanese Three Cup Chicken (San Bei Ji)
• Black Pepper Beef
• Salt and Pepper Pork Chops (Chinese Style)