Easy Pad Kra Pao Recipe (Thai Basil Pork)

Pad Kra Pao is one of Thailand's most popular street food dishes, and for good reason. It's quick, packed with flavour, and incredibly satisfying served over steamed rice with a crispy fried egg on top.

Most commonly made with minced pork, Pad Kra Pao can also be made with chicken, beef, or king prawns. The key flavours come from fish sauce, garlic, chillies, and Thai basil. Fish sauce provides the deep savoury backbone, while garlic and chillies create a fragrant, spicy base. Thai basil brings its distinctive peppery, slightly anise-like flavour that gives Pad Kra Pao its unmistakable character.

Traditionally, this dish is made with Thai holy basil or Thai basil. However, I know Thai basil can be difficult to find in the UK. Regular basil works perfectly well as a substitute and still creates a delicious dish. Just remember to add a little extra basil and stir it through right at the end after turning off the heat, as regular basil loses its flavour much faster when cooked.

High Heat Makes the Difference: Pad Kra Pao is traditionally cooked quickly over very high heat. Cooking the pork over high heat helps evaporate excess moisture, allowing the meat to brown slightly and develop more flavour rather than simply steaming in the pan. Don't be afraid to turn the heat up once everything is in the wok.

A Crispy Fried Egg is Traditional: A crispy-edged fried egg served on top is one of the most recognisable parts of Pad Kra Pao. The rich yolk mixes into the rice and sauce, balancing the spicy, savoury flavours and turning a simple stir-fry into a complete meal.

Freshly Cooked Rice Matters: Pad Kra Pao is all about bold flavours. Serving it with freshly cooked jasmine rice helps soak up the savoury sauce while balancing the heat from the chillies. It's a simple detail, but it makes a big difference to the finished dish.

Pad Kra Pao Recipe (Thai Basil Pork)
Serves: 2
Prep: 10 mins | Cook: 10 mins | Total: 20 mins
Ingredients	Instructions
For the Stir Fry 300g pork mince (ground pork) 100-150g prawns (Optional) 2 shallots, finely sliced 4 cloves garlic, finely chopped 2-4 Thai chillies, thinly sliced (adjust to taste), or 1 red chilli 1 tbsp vegetable oil 1 handful Thai basil leaves (or 2 handfuls regular basil) Sauce 2 tbsp fish sauce 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tsp sugar 2 tbsp water To Serve Steamed jasmine rice 2 fried eggs (optional but highly recommended)	1. Prepare the Sauce In a small bowl, combine the fish sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir until the sugar dissolves and set aside. 2. Fry the Aromatics Heat the oil in a wok or frying pan over high heat. Add the shallots, garlic, and chillies and stir-fry for around 1 minute until softened and fragrant. Be careful not to burn the garlic. 3. Cook the Protein If using king prawns alongside the pork, first pan-fry them for 2-3 minutes until almost cooked through, then remove and set aside. Cook the pork as directed, then return the prawns to the pan during the final minute of cooking and stir-fry until fully cooked through. Add the pork mince and break it apart with a spatula. Cook for 4-5 minutes until fully cooked and lightly browned. 4. Add the Sauce Pour in the sauce mixture and continue stir-frying for 1-2 minutes until the sauce coats the meat and reduces slightly. If using king prawns, they should finish cooking in the sauce. 5. Add the Basil If using Thai basil, add it directly into the wok and stir until just wilted. If using regular basil, turn off the heat first, then add the basil and quickly toss everything together before serving. This helps preserve more of the basil flavour. 6. Serve Serve immediately over steamed jasmine rice with a crispy fried egg on top.
Nutrition Facts Approx. per serving (Excluding Rice and Egg): 320 kcal, 28g protein, 18g fat, 8g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Tips ⭐

Fish Sauce is the Star

Fish sauce is the most important seasoning in Pad Kra Pao. If you're new to Thai cooking, the smell can seem strong straight from the bottle, but once cooked it transforms into a rich savoury flavour that defines the dish.

Don't Skip the Sugar

Many people are tempted to reduce the sugar, but it's an essential part of the balance. Pad Kra Pao should be savoury, spicy, and slightly sweet.

Thai Basil vs Regular Basil

Thai basil adds a slightly peppery, liquorice-like aroma that's difficult to replicate. If you can find it, use it.

If not, regular basil still makes a fantastic substitute. Simply use a little more and add it after turning off the heat to preserve its flavour.

Make It Your Own

You can easily swap the pork for:

• Chicken mince

• Beef mince

• Turkey mince

• King prawns

• Crumbled firm tofu

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For king prawns, stir-fry them for 2-3 minutes until pink and nearly cooked through before adding the sauce.

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