Few dishes capture the essence of Thai street food as well as Thai Basil Pork Stir-Fry (Pad Krapow). This vibrant, aromatic stir-fry combines savoury pork mince with fragrant Thai holy basil, fiery chillies, and a deeply umami-rich sauce. In just 15 minutes, you can whip up a satisfying, restaurant-quality meal that’s best served with steamed jasmine rice and a crispy fried egg. This dish is known for its quick cooking process and bold flavours, making it an excellent choice for weeknight dinners or an impressive dish to serve guests.
Table of Contents
- Ingredient Breakdown
- Thai Basil: The Star of Pad Krapow
- The Art of Stir-Frying
- Adapting the Recipe
- Serving Suggestions
- More Stir Fry Recipes
Ingredient Breakdown
- Thai chillies: Deliver the signature fiery heat of Pad Krapow, essential for its bold flavour.
- Garlic: Adds an aromatic depth that enhances every bite.
- Pork mince: A traditional choice that absorbs flavour beautifully and cooks quickly.
- Onion: Enhances the dish with a hint of natural sweetness and texture.
- Green beans: Offer a satisfying crunch and fresh, slightly sweet flavour.
- Tenderstem broccoli: Provides added texture, colour, and a dose of nutrients.
- Oyster sauce: Contributes a deep, savoury richness that ties the ingredients together.
- Dark soy sauce: Adds colour, depth, and a robust umami hit to the dish.
- Kecap manis: A sweet soy sauce that balances the salty elements and adds caramelisation.
- Fish sauce: Infuses the dish with an unmistakable Thai essence that is both salty and savoury.
- Sugar: Enhances the sauce with a touch of sweetness to balance the flavours.
- Thai basil: The star ingredient, imparting a peppery, anise-like aroma that defines the dish.
Thai Basil: The Star of Pad Krapow
Thai basil is the defining ingredient in Thai Basil Pork Stir-Fry (Pad Krapow). It contributes its signature anise-like fragrance and slightly spicy undertones. Unlike sweet basil, which has a milder, more floral flavour, Thai basil holds up well to heat, making it ideal for stir-frying. It’s important to add the leaves right at the end, allowing them to wilt gently from residual heat rather than prolonged cooking. If Thai basil is unavailable, Italian basil can be used as a substitute, though the flavour profile will differ slightly.
For an even more intense basil aroma, consider doubling the amount. Thai street vendors often use a generous handful of the herb to ensure every bite is full of its distinctive taste. Since Pad Krapow is all about bold, punchy flavours, Thai basil plays a vital role in balancing the richness of the sauce and the heat from the chillies.
Additionally, Thai basil is rich in antioxidants and essential oils. This makes it not only a delicious addition but a nutritious one as well. Its slight peppery notes cut through the richness of the pork, ensuring that the dish remains balanced rather than overly heavy.
The Art of Stir-Frying
A great Thai Basil Pork Stir-Fry (Pad Krapow) isn’t just about flavour, it’s about texture. The key is high heat and quick cooking. Stir-frying at a high temperature ensures that the pork mince stays juicy while getting slightly crisp at the edges. The vegetables should remain vibrant and slightly crunchy rather than soft and mushy.
Using a wok is ideal because it allows the ingredients to cook evenly and prevents excess moisture from making the dish soggy. Another important tip is to avoid overcrowding the pan. Too many ingredients at once lower the temperature, leading to steaming instead of stir-frying. For best results, prepare all ingredients in advance, as the cooking process happens quickly. Stirring constantly and keeping the ingredients moving helps create that signature glossy, well-coated finish that makes Pad Krapow so satisfying.
Adapting the Recipe
One of the best aspects of Thai Basil Pork Stir-Fry (Pad Krapow) is its versatility. While pork mince is the classic choice, you can easily swap it out for chicken, beef, lamb, or even seafood. If using thinly sliced meat instead of mince, cook it briefly to retain tenderness.
For a vegetarian version, opt for plant-based mince or swap in hearty vegetables like aubergine, mushrooms, or tofu. The sauce works beautifully with a range of ingredients, so don’t be afraid to experiment. You can also adjust the heat level by using fewer chillies or opting for milder varieties. Conversely, if you love spice, increase the number of chillies or add a splash of chilli oil before serving.
Serving Suggestions
Traditionally, Thai Basil Pork Stir-Fry (Pad Krapow) is served over jasmine rice, allowing the grains to soak up the rich, umami-packed sauce. The ultimate way to enjoy it is topped with a crispy fried egg, its golden yolk adding a luscious contrast to the spicy, savoury stir-fry.
For a lighter option, consider spooning the stir-fry into crisp lettuce leaves for a fresh, crunchy alternative. The contrast between the warm, fragrant filling and the cool, crisp lettuce makes for a refreshing twist. You can also pair it with a simple Thai cucumber salad to balance out the heat with a cooling crunch.
Adding a side of pickled vegetables or a refreshing lime wedge can further enhance the overall meal experience. Thai iced tea or a fresh coconut drink complements the spice well, making for a complete and authentic Thai dining experience.
More Stir Fry Recipes
If you’re looking for more flavour-packed meals that come together in no time, just like this Thai Basil Pork Stir-Fry (Pad Krapow), why not try out some of these?
- Sticky Brussels Sprouts Stir Fry: This dish proves that Brussels sprouts are far more than a side dish for Christmas dinner. Roasted until golden and tossed in a rich, umami-packed hoisin glaze, these sprouts will convert even the most sceptical eaters.
- Beef and Broccoli Stir Fry: Ditch the takeaway and whip up this Chinese-American classic. Bursting with delicious flavours, tender beef and crisp broccoli, this saucy stir-fry is sure to be a hit with friends and family!
- Cashew Chicken Stir Fry: This takeaway inspired classic is packed with tons of flavour and comes together in less than 15 minutes! It combines succulent chicken pieces, roasted cashews and crisp vegetables tossed in a delicious, moreish sauce.
- Teriyaki Beef and Vegetable Stir Fry: Bursting with delicious flavours, tender beef and crisp vegetables, this tasty stir-fry is sure to be a hit with friends and family.
See how I make these recipes and more over on my Instagram!
Thai Basil Pork Stir-Fry (Pad Krapow)
Pad Krapow is one of Thailand’s most popular dishes. This quick and easy stir-fry is made with pork mince, Thai holy basil, chillies and garlic. It’s packed with tons of flavour and comes together in less than 15 minutes. The best way to enjoy this dish is served atop steamed jasmine rice and topped with a crispy fried egg. For a tasty low-carb option, it works well as a filling for lettuce wraps!
I’ve made it with pork but you could use any protein you’d like– chicken, beef, lamb, seafood, you name it. I’ve gone with mince because it’s the most classic but you could use thinly sliced meat instead. You could also make a vegetarian version using your vegetables of choice; aubergine would work especially well.
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Meat
Ingredients
- 4 Thai chillies
- 4 garlic cloves
- 500 g pork mince
- ½ onion, very finely chopped
- 125 g green beans, quartered
- 125 g tenderstem broccoli, chopped into 3 cm chunks
- 2 tbsps oyster sauce
- 2 tbsps dark soy sauce
- 1 tbsp kecap manis/ketjap manis (sweet soy sauce)
- 2 tsps fish sauce
- 2 tsps sugar
- 25 g Thai basil, leaves picked, stems discarded
Instructions
- If you have a mortar and pestle, pound the chillies and garlic together. If not, you can finely chop them.
- Prep the remaining ingredients. Once you get cooking, the dish comes together very quickly, so it helps to have everything prepped and ready to go.
- Heat a splash of vegetable oil in a large wok or frying pan over high heat. Add the chilli and garlic and stir-fry for 30 seconds.
- Add the pork mince, breaking it up with a wooden spoon, and stir-fry until there are no pink bits left, 2 to 3 minutes.
- Add the onion and stir-fry for 2 minutes, then add the green beans and tenderstem broccoli and stir-fry for a further 3 minutes. I like my veg nice and crisp. If you don’t, I would suggest blanching it beforehand.
- Add the oyster sauce, soy sauce, kecap manis, fish sauce and sugar and stir fry for 2 to 3 minutes, until the sauce nicely coats the pork and vegetables.
- Remove the wok from the heat. Stir in the Thai basil until it is wilted. Serve with steamed jasmine rice and fried eggs.
Equipment
Buy Now →Notes
Halve the amount of chilli if you’re not a fan of spice.
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