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


  • 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


  1. If you have a mortar and pestle, pound the chillies and garlic together. If not, you can finely chop them.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the wok from the heat. Stir in the Thai basil until it is wilted. Serve with steamed jasmine rice and fried eggs.


Halve the amount of chilli if you’re not a fan of spice.

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