15-minute Thai Basil Pork Stir-fry
on Jun 03, 2022, Updated Oct 16, 2025
This post may contain affiliate links. Please read my disclosure for more info.
Transport yourself to the streets of Bangkok in less time than it takes to order a takeaway! Thai basil pork (or pad kra pao) is a popular and wonderfully comforting, fragrant and spicy Thai street food dish. It’s a restaurant quality meal that’s virtually impossible to mess up, and it’s on the table in just 15 minutes!
A delicious day-to-day Thai dish
Pad kra pao moo (moo = pork) is a classic Thai minced pork and basil stir-fry. A Thai reader once told me that in Thai pad kra pao is ผัดกะเพรา which simply means stir fried basil!
It’s a really common day-to-day dish in Thailand (virtually a national dish!) that you might find at a street food stall or food market. It’s actually a pretty popular breakfast dish for Thais!
A key ingredient in this super easy Thai basil pork recipe is a herb called holy basil. This can be hard to get hold of, but don’t worry – you can just use regular basil instead.
This is usually made with ground pork, but try making it with ground chicken or beef instead. They work just as well!
It’s usually eaten with rice, and often topped with a fried egg (sunny-side up!), which is the way I love to make it!
Well, to be precise there’s an egg for me, and no egg for Mr. Scrummy, who hates eggs on top of anything! 😉
Fun Fact
Thais sometimes call this basil pork recipe ‘No Idea’ because it’s a go-to when they ‘have no idea’ what to order!
Why you’ll love it
- Thai stir-fry pork with basil contains just a few simple ingredients, but it’s intensely aromatic – packed with delicious ‘umami’ (savory) flavors. Every Thai has their own version of this, but I’ve chosen to keep my basil pork recipe as simple as possible without compromising on the flavor.
- It’s VERY quick and easy to make in barely 15 minutes (I allow a little time for fishing the various Asian sauces out of the pantry!). So perfect for throwing together on a busy weeknight!
- It’s a balanced, comforting and satisfying all-in-one meal. As well as the minced pork, there are nutritious green beans and a delicious protein-packed egg on top. Apart from a generous pile of rice, no need for any side dishes!
About the ingredients
Here’s what you need (just a few ingredients):
For the stir-fry sauce
As well as the basil and chilis, the main (intensely delicious!) flavor in this dish comes from the mixture of soy sauces, fish sauce and oyster sauce, the basil, and the chilis, of course. Here’s what you need to know:
Fish sauce: You might think this smells (and tastes?) disgusting, but trust me when I say you shouldn’t skip it in this dish. It tastes bold, salty and very savory and just adds to the yummy complexity of flavor.
Soy sauce: Any that you already have in the pantry is fine.
Kecap manis (sweet soy sauce): If you can’t find any of this in the supermarket, try a local Asian supermarket. Or you can substitute with more soy sauce plus honey, maple syrup or brown sugar in a ratio of 1 part soy sauce to 2 parts sweetener.
Oyster sauce: You should be able to find this easily at your local store. However, hoysin sauce or even teriyaki sauce make good substitutes!
+ water!
Other ingredients
Lean ground/minced pork: To serve 2 people, you might be surprised that you only need around 200 grams/3.5 ounces of ground meat.
Basil: For a truly authentic version of this pork and basil stir-fry, you’d use a herb called holy basil. But this is often difficult to find outside of Thailand. Perhaps surprisingly, ordinary Mediterranean basil tastes a little like holy basil, with its subtle hints of pepper, citrus, aniseed and mint.
You may have seen ‘Thai basil‘ in the supermarket as well. This is not the same thing as holy basil or regular basil. You can still use it in this dish if you like, although the flavor profile will be a little different.
Garlic: Crush or chop finely. Use garlic paste instead if you like (1 teaspoon = 1 clove).
Red chilis: I think 3 small chilis (most of seeds scraped out and chopped finely) add just the right of amount of heat to this stir-fry.
Green beans: Not all versions of Thai basil stir fry contain green beans! I never skip them in mine. The little bit of contrasting green color and crunch is really nice.
Rice: For quickness, I usually use one of those microwavable packets. I love coconut flavor or plain jasmine rice. But there are no rules – just use your favorite rice!
How to make Thai basil pork
The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.
Step 1: Stir-fry the green beans in a little oil in a medium frying pan or stir-fry pan/wok on a medium-high heat. This will just take a few minutes.
At this point I usually pop a frying pan onto the heat for the eggs, too. If you can get someone else to prepare the eggs for you, even better!
Step 2: Add the chili and garlic.
Step 3: Add the pork and break up with a wooden spoon (or even a potato masher!). Stir-fry until fully cooked. This will only take a few minutes (you don’t want to dry out the meat).
I usually just push the beans to the side while I break up the meat.
Step 4: Add the sauce and let it bubble and soak into the meat for a minute or two.
Step 5: Stir in the basil just until wilted, then serve immediately over rice.
Helen’s Top Tips
- As with all stir fries, prepare all of the ingredients before you start cooking. Stir together the sauce ingredients, chop the chilis and green beans (if using fresh), and crush the garlic.
- Use frozen green beans! Frozen are already washed and chopped into small lengths for you, so why not save yourself the work?
- Serve a bowl of extra chili on the side for anyone who wants to add more spice. Or if you’d like the kids to be able to eat it as well, don’t add the chilis to the stir-fry while cooking. Let everyone sprinkle over their own.
- Begin frying the eggs at the same time as you start making the stir fry. If you can get someone else to do the eggs and rice for you, even better!
- Variation: You can easily use ground chicken or even ground beef to make Thai basil chicken or Thai basil beef instead!
How to serve it
This classic Thai basil stir-fry makes such a great easy midweek meal. Toss it together after the kids have gone to bed. Or go easy on the spice and double the ingredients to make it for the whole family to enjoy.
You might not be brave enough to eat it for breakfast like the Thais, but I think it could make a fabulous weekend brunch with a difference.
Serve it simply, over a generous pile of plain white rice. Jasmine rice is nice, or you could experiment with a mildly flavoured rice such as coconut or chili and lime. I won’t tell if you grab one of those supermarket packets that you throw in the microwave at the last minute!
Serve with a little more chopped chili on the side if there’s anyone who enjoys a bit more heat! Lime segments for squeezing over can work well, too, although they aren’t essential.
Fried egg on the top or not? It’s up to you! For me, a crisp, runny egg makes the dish comforting, and balances out the spicy, strong aromatic flavours of the minced pork perfectly.
It turns a really great dish into a truly excellent one. 🙂
More things to know (recipe FAQ)
Holy basil tastes of pepper and cloves, with mild notes of mint and lemon. It’s quite similar in flavor to regular Mediterranean basil. Thai basil, however, is quite different and tastes more of licorice, fennel and cinnamon.
Yes! You can keep it in an airtight container in the fridge for 3 to 4 days. It’ll soak up the sauce, but will still taste delicious reheated. Reheat covered and on reduced power in the microwave or in a pan (just until hot) so that it doesn’t dry out.
More easy Asian meals (better than a takeaway!)
- Perfect Thai chicken and butternut squash curry (On the table in 40 minutes and makes a TON. We ALWAYS have some of this in our freezer!)
- 15-minute Shanghai chicken: It’s a tie for me between Thai basil pork and this quick Chinese chicken dish when it comes to 15-minute dinners!
- Perfect Mee Goreng (spicy Indonesian noodles) I believe I’ve perfected this recipe!
- Chicken satay with rice (delicious!) or spicy Thai peanut chicken (incredibly easy, and perfect for easy entertaining)
- 20-Minute Thai green fish curry (creamy, aromatic, absolutely delicious!)
15-minute Thai Basil Pork Stir-fry
Equipment
Ingredients
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon kecap manis, sweet thick Indonesian soy sauce
- 1 tablespoon oyster sauce
- 4 tablespoons water
- 5.5 ounces fresh green beans, chopped into small lengths (1 to 2 inches)
- 3 small red chillis, de-seeded and chopped finely (Use up to 6 chilis depending on desired spice level!)
- 4 garlic cloves, crushed or chopped finely
- 7 ounces minced pork, or chicken, turkey, beef!
- ½ bunch fresh basil, Holy basil is great, but if you can't find it use regular basil (or Thai Basil if you like).
to serve
- plain rice, (I like jasmine rice, or coconut) Use a microwavable pouch to save time.
- 2 fried eggs, Optional but recommended!
Instructions
- Mix together the fish sauce, soy sauce, kecap manis, oyster sauce and water in a bowl or jug and set aside.1 tablespoon fish sauce, 1 tablespoon light soy sauce, 1 tablespoon kecap manis, 1 tablespoon oyster sauce, 4 tablespoons water
- Heat up a large drizzle of oil in a wok or stir-fry pan. Then stir-fry the green beans for a few minutes on a medium high heat. Add the chopped chilis and garlic and stir-fry for a couple more minutes. At this point, also start frying the eggs (if using).5.5 ounces fresh green beans, 3 small red chillis, 4 garlic cloves
- Add the pork and break up with a wooden spoon. Stir-fry until cooked (an additional few minutes).7 ounces minced pork
- Pour in the sauce, stir well, then let bubble for a minute or two more.
- Stir in the basil until wilted, then serve with the rice (and a fried egg, if desired).½ bunch fresh basil, plain rice, 2 fried eggs
This is an absolute favourite in my house, it’s my 14 year old’s go to meal when she cooks. We add spring onion when frying the beans and raw chillies and spring onion as a garnish, beautiful with coconut rice and when the egg yolk runs onto the meal it is the best.
Aw thank you so much for reporting back, Lins! I love that your 14-year old makes this – that is very impressive, actually! This is one of my faves too. Hubby isn’t so keen on the egg, but I think it makes it. Best wishes, Helen 🙂
I love ALL of your recipes! I’m excited to try this one, but need to know if I can use my leftover shredded pork roast instead of mince. Thanks!
I’m so happy to hear this, Ann! And yes, you can use the shredded pork except of course you don’t have to wait for it to cook, you’re just ‘cooking’ enough to reheat it properly. It should work great. Enjoy!
Do you deseed the chillies? I tried with chillies that had been frozen and they were very mild. Otherwise it is a delightful flavour.
Hi Douglas. It’s a tricky one with chillies because of course they are all different strengths, and then you have different people’s taste too. I suggest 3 to 6 chillis in this depending on strength and type of chilli. I tend to remove at least some of the seeds, but you’re right that sometimes frozen chillis don’t seem as spicy. I think it might just be a matter of trial and error to get it just how you like it!
Another totally delicious and simple recipe. I have a large pot of Thai Basil growing and been looking for ways to use it. This is the 2nd time this week after making the Shanghai Chicken a couple days ago. Yum!
I am definitely loving these 15minute dinners. Thanks Helen 😍
Next is the Thai Chicken & Butternut Squash Curry.
Hello simone. Aw you are making my week with this lovely feedback! I don’t think you’ll be disappointed with the chicken and butternut squash curry either. That is quite possibly my favorite recipe of all time! 🙂
Lovely recipe, will definitely be using it again.
First Thai dish I’ve cooked and I’ll be looking for some more now 😊
Hi Jill! Thanks for the feedback. It’s a good one, isn’t it? If you’re excited about trying more Thai recipes, I can highly recommend this Thai chicken and butternut squash satay curry. I’ve been making it for literally years and it never disappoints. Also definitely try pad Thai. I don’t have a recipe for it on my site yet but try recipetineats.com whose recipes are always amazing 🙂
One of my favourite meals – I have also managed to grow Thai basil from a bunch which I bought from an Asian supermarket. I took a sprig, stripped off most of the lower leaves and put it in a cup of water. After several days, roots began to grow and I planted it in compost and it’s a nice, bushy plant now.
It’s incredible, isn’t it? In fact I must make this again soon. That’s so interesting that you managed to grow your own Thai basil. What a great idea! Is it seasonal like ordinary basil?
I love this recipe too – and it is now a firm family favourite. It was always my favourite dish in Thailand so I am excited – particularly as I’m not a gifted cook – to be able to cook it and love the egg on top. Thanks too to Lena for the tip on growing my own Thai Basil, especially as last time Sainsburys didn’t deliver it. They do usually have it in stock for those who do online shopping and rather surprisingly the kecap manis which they spell kicap manis on their search engine. Thanks very much for this recipe
Hello Julie! Thank you so much for reporting back! I love this recipe too – there’s something about the simplicity of it but also the classic Thai flavours and comforting egg on top that brings me back to it time and time again! I’m so glad your family have found a new favourite. I also have an absolutely delicious Thai butternut squash satay curry which I make pretty much year-round – you may like that too if your children are old enough to be OK with a bit of spice? Thanks for the tip on the spelling of Kecap manis, too – that can be tricky with ethnic recipes!
Hi Helen, I think this would be my next breakfast recipe. I don’t have too much time for cooking breakfast. But I still want to try different kinds of recipes. I would come back if I have any question. Thanks.
Hi Tiana. Wow, I bet this would be fabulous for breakfast. I really hope you enjoy it! Thank you so much for popping by and please do ask anything at all.
I’ve made this one multiple times now, and it just keeps getting better! Last time I added half a shredded cabbage as well, and even grated a carrot (I was feeling like a super serve of veggies that night!). It was delicious. I love how you can add or substitute things so easily, it’s delicious!
Hi Jen, thank you once again for leaving lovely feedback! I love this recipe too and it’s a great idea to add extra veggies:-)
Wow, looks so tasty, but the problem I run into is all these fishy sauces. I’m not really a fish lover( actually more hate than lover) wondering if this would work with other sauces??? hmmmmm
Hi Steve. Believe it or not, you don’t really taste the ‘fish’ in the fish sauce. It’s more salty than anything.
hehe, ok, but my girlfriend once told me the reason I don’t like fish is the people cooking it were cooking it wrong, and she bet she could get me to like fish. she then proceed to cook a dish with fish(without my knowledge) then asked me how the dish was. I said fine except for the fish taste hehe. I’m not sure you can get someone who doesn’t like fish to not taste the fish . I guess I’ll experiment with this dish to find other sauces that might work well, cause the dish looks great .
Good point Steve! But I still challenge you to add the fish sauce all the same. I promise you it doesn’t taste fishy!!! LOL!
😉
Leave the fish sauce out….keep the oyster and soy sauce….I also not a huge fan of fish….this was my breakfast every other day in Thailand when I was there….usually less than a dollar
Oooh you are making me hungry. I’m not sure about the idea of having this for breakfast, but it’s so delicious I’m sure I could get used to it! 😉
in Thai language, ผัดกะเพรา just means stir fried basil… you need to include หมูสับ (moo saab/ minced pork)… and you also need ไข่ดาว (khai daao/ sunny-side-up)
the name of this dish is: ผัดกระเพราหมูสับลาภข้าวไข่ดาว
Thank you so much for this info, Alvin! I think this is the first time I’ve had a message from someone who knows the Thai language. I love Thailand!
I’m from Thailand! I live in the US and REALLY miss ผัดกะเพรา! I can’t wait to try this recipe!
Really, you’re from Thailand? Oh that’s so exciting, and thank you so much for sharing the Thai word for this recipe! I hope you enjoy it and that it isn’t too far from what you know and love from your beautiful country.
Another wonderful recipe. This looks great! 🙂
Hi Kristy. Thank you so much!
What!? Mr. Scrummy doesn’t like an egg on top? I like eggs on top of almost everything! 😉 Thanks for coming up a homemade version of this restaurant recipe – definitely a MUST TRY!
Oh I know – what a strange boy! I love eggs on top of things too! 🙂
Great recipe, but I’m with Mr Scrummy. I love eggs, but hate them on top of anything.
Mr. Scrummy is not alone😉
So glad you like it, Lily! Awwww… what no eggs for you either? 😉
I’m with Mr Scrummy. I like eggs, but can’t stand them on top of anything (other than poached on toast for breakfast).
I am wondering how this dish would be with noodles instead of rice?
Hi Carol! Shhh, don’t tell him! I think this would be just as tasty with noodles. Let me know how you get on!
Thai street food is the best and I’m so glad you decided to recreate and share this dish Helen! Looks delicious! Love the fried egg on top! Sharing!
Thank you as always, Mira! 🙂
I love the sunny egg on top Helen and it’s good to know that I’m not the only one with an unruly pantry! 🙂
Phew – glad to know I’M not the only one, too! 🙂
So glad to hear you approve of the new Thai restaurant Helen!!! This is one of my faves, made with mince or with chicken pieces – or pork or piece pieces too 🙂 YUM YUM!!! Sharing!! PS 14 months??!!! OMG, that is INSANE!!!
Ooh, great idea to make it with chicken or pork pieces instead – I should add that to the recipe. In fact, Mr. Scrummy wasn’t too keen on the idea of the mince meat, so I should definitely try that next time 🙂
And yeah, 14 months potentially. We certainly don’t do things the easy way…
Thai is one of my favorite cuisines, but I’ve never tried street food. I think this needs to be my first recipe, I’m loving all the flavors.
Do give it a go, Janette – I love it!
Intense flavor in 15 minutes?! Sold! Thai flavors are some of my very favorite and I think fish sauce is truly a magical ingredient! And regardless of the cuisine, I think street food is the best food! The fact that it’s Thai street food, just makes it all the better! Thank you for this fabulous recipe, Helen!
You’re right Kathleen – fish sauce is a great ‘seasoner’. In fact, I added too much the first time I made this and it was far too salty. 🙂
C’est le type de recette que j’adore ! Je pourrais dévorer ce plat même pour un brunch! La sauce des huitres je ne jamais vu, c’est difficile à trouver?
Ici en Angleterre on le trouve partout, Eva, mais je dirais qu’on pourrait le trouver n’importe ou dans un supermarche asiatique! 🙂
Sounds good and I will be making it soon. Damn the inconvenience of having to go out my back door and pick some Holy Basil. If you were a wee bit closer we could share.
Thanks again for a yum recipe.
You have Holy Basil in your backyard???!! Oh my goodness – you just have to try this recipe then Ann! 🙂
I have such happy memories of eating this from a street food stall in Bangkok. One of the best meals I have ever had. I am going to have to try making it myself.
You actually had this in Bangkok? Isn’t it amazing? Hope you do try making it yourself – it’s so easy! 🙂
Helen, I am so glad you decided to figure out how to make that delicious Pad Ga Prao you had and share that recipe with us. This mince sounds so delicious -especially with the fried egg on top! I guess Mr. Scrummy not wanting one on his means you get two on yours? YUM!!! In Sri Lanka and India there’s this dish called “keema” that is a very similar dish to this – only instead of all the saues, spices like coriander, cumin, etc are used.
Ooh, would love to try ‘keema’ too, Shashi, and I love your idea of having 2 eggs on top as Mr. Scrummy doesn’t want one 😉