Pad Kra Pao

Pad Kra Pao

Spicy Thai basil pork sizzles in minutes, fragrant with garlic, chiles, and holy basil.

Total 20 min Makes 4 servings Calories 520/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Fish, Soy, Red meat

This Thai stir-fry pairs ground pork with fiery garlic-chile paste, savory fish sauce, and the peppery bite of holy basil, all cooked fast over high heat. It comes together in under 20 minutes, making it a weeknight staple in Thailand often topped with a fried egg. Serve it over steamed jasmine rice for a quick, bold lunch or dinner.

Ingredients

  • 1 pound ground pork
  • 5 cloves garlic, roughly chopped
  • 6 Thai chiles, roughly chopped
  • 1 shallot, roughly chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons water
  • 1 1/2 cups holy basil leaves, loosely packed
  • 4 large eggs
  • 4 cups steamed jasmine rice

Method

  1. In a mortar or small food processor, pound or pulse the garlic, Thai chiles, and shallot into a coarse paste.

  2. In a small bowl, stir together the fish sauce, oyster sauce, soy sauce, dark soy sauce, sugar, and water.

  3. Heat the vegetable oil in a 9-inch skillet or wok over high heat until shimmering.

  4. Add the chile-garlic paste and stir-fry until fragrant, about 30 seconds.

  5. Add the ground pork, breaking it up with a spatula, and stir-fry until mostly cooked through, about 4 minutes.

  6. Pour in the sauce mixture and stir-fry until the pork is fully cooked and the sauce has thickened slightly, about 2 minutes.

  7. Remove from heat and stir in the holy basil leaves until just wilted.

  8. In a separate skillet, fry each egg in oil over medium-high heat until the edges are crisp and the yolk is still runny, about 3 minutes.

  9. Divide the steamed jasmine rice among four plates, top with the pork mixture, and finish each with a fried egg.

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    Pad Kra Pao

    This Thai stir-fry pairs ground pork with fiery garlic-chile paste, savory fish sauce, and the peppery bite of holy basil, all cooked fast over high heat. It comes together in under 20 minutes, making it a weeknight staple in Thailand often topped with a fried egg. Serve it over steamed jasmine rice for a quick, bold lunch or dinner.

    20 min 4 servings 520 cal

    Ingredients

    • 1 pound ground pork
    • 5 cloves garlic, roughly chopped
    • 6 Thai chiles, roughly chopped
    • 1 shallot, roughly chopped
    • 2 tablespoons vegetable oil
    • 2 tablespoons fish sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon dark soy sauce
    • 1 teaspoon sugar
    • 2 tablespoons water
    • 1 1/2 cups holy basil leaves, loosely packed
    • 4 large eggs
    • 4 cups steamed jasmine rice

    Method

    1. 1

      In a mortar or small food processor, pound or pulse the garlic, Thai chiles, and shallot into a coarse paste.

    2. 2

      In a small bowl, stir together the fish sauce, oyster sauce, soy sauce, dark soy sauce, sugar, and water.

    3. 3

      Heat the vegetable oil in a 9-inch skillet or wok over high heat until shimmering.

    4. 4

      Add the chile-garlic paste and stir-fry until fragrant, about 30 seconds.

    5. 5

      Add the ground pork, breaking it up with a spatula, and stir-fry until mostly cooked through, about 4 minutes.

    6. 6

      Pour in the sauce mixture and stir-fry until the pork is fully cooked and the sauce has thickened slightly, about 2 minutes.

    7. 7

      Remove from heat and stir in the holy basil leaves until just wilted.

    8. 8

      In a separate skillet, fry each egg in oil over medium-high heat until the edges are crisp and the yolk is still runny, about 3 minutes.

    9. 9

      Divide the steamed jasmine rice among four plates, top with the pork mixture, and finish each with a fried egg.