Pad Kra Pao Recipe (Authentic Thai Basil Pork)
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This easy pad kra pao recipe is the exact version we served at my Thai restaurant. You can cook this authentic Thai basil pork stir-fry in just 20 minutes, all made in one pan!
Tip: Feel free to substitute the ground pork in this recipe with your favorite protein: chicken for basil chicken, or use beef or tofu instead!
Pad kra pao is a spicy Thai stir-fry made with ground meat, Thai holy basil, garlic, and a savory sauce. It’s one of Thailand’s most popular street food dishes, usually served over rice with a crispy fried egg on top.
What to know before stir-frying
The best meat for pad kra pao is ground pork, chicken, or beef. You’ll sometimes see it made with shrimp or other proteins too, but these three are by far the most common choices in Thailand.
The sauce combines light soy sauce, oyster sauce, fish sauce, and a little sugar. Some people add dark soy sauce to sweeten and darken the meat, but my mom and I always leave it out.
What kind of basil should you use?
The key to authentic pad kra pao is Thai holy basil, also known as gaprao. It has a bold, peppery flavor that’s completely different from Thai sweet basil (horapa), which is milder and slightly anise-like.
Some people swap in sweet basil because it’s easier to find — but in Thailand, that’s considered a totally different dish, known as pad horapa!
This guide breaks down Thai holy basil vs Thai basil!
You can get fresh holy basil at an Asian market or Asian grocery store, or grow your own basil at home. If you really can’t get it, Thai sweet basil or Italian basil can be used instead, but it will change the dish’s flavor.
Ingredient notes and substitutes
Here are detailed tips and step-by-step image instructions. If you’re here for the quick version, head straight down to the printable recipe card!
- Ground pork (12 oz) – Choose ground pork with some fat to keep the texture tender and the juices locked in.
- Thai holy basil leaves (a handful)
- Rosdee seasoning powder (1/2 tbsp) – Sub with 1/2 tbsp golden mountain seasoning sauce if needed.
- White sugar (1 1/2 tbsp) – Essential for rounding out the spicy and salty flavors of the stir-fry sauce.
- Light soy sauce (2 tbsp)
- Oyster sauce (2 tbsp)
- Fish sauce (1/2 tbsp)
- Chilies (4, to taste) – Use Thai chilies for heat, or adjust with milder varieties or fewer seeds if you’re sensitive to spice.
- Garlic (4 cloves)
- Oil (2 tbsp) – Use a neutral oil like canola or vegetable oil.
- Fried egg (optional) – The runny yolk helps mellow down the heat!
How to make pad kra pao
Step 1: Crush the garlic and chilies using a mortar and pestle (or food processor) until you get a rough paste.
Step 2: Heat oil in a wok or large skillet over medium-high heat. Add the chili-garlic paste and stir-fry for about 20 seconds, just until fragrant and the garlic turns golden.
Step 3: Add the ground pork and break it up as it cooks. Keep the heat high if you’re comfortable. Stir continuously until fully cooked, about 2 to 3 minutes. Avoid overcooking!
Step 4: Add the sauces and seasonings: oyster sauce, fish sauce, light soy sauce, white sugar, and rosdee seasoning powder. Stir well until everything is combined and the sugar dissolves.
Step 5: Turn off the heat and toss in the holy basil. Stir just until the leaves are wilted.
Serve your spicy Thai holy basil stir-fry over jasmine rice, and don’t forget the crispy fried egg! Add a side of cucumber slices or prik nam pla (a Thai table condiment) for extra punch.
Recipe customization options
- Protein: Swap pork with chicken, beef, or tofu — all work well.
- Vegetables: Toss in green beans or onions.
- Vegetarian: Use tofu or mushrooms and use a plant-based fish sauce alternative.
Frequently asked questions
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Is this recipe gluten-free?
No, this recipe is made with soy sauce and rosdee, which contain wheat.
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How to store and reheat leftovers?
Store leftover ground pork basil in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to keep it moist.
More Thai pork stir-fry recipes
This is the exact pad kra pao recipe I used in my Thai restaurant. If you loved it, leave a comment and follow along on Facebook, Instagram, and Pinterest for more!
Pad Kra Pao Recipe (Authentic Thai Basil Pork)
Equipment
- mortar and pestle or food processor
- work or large skillet
- spatula
Ingredients
- 2 tbsp oil
- 4 cloves of garlic, peeled
- 4 chilies, adjust to taste
- 12 oz or 1 1/2 cup ground pork
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1/2 tbsp fish sauce
- 1/2 tbsp rosdee seasoning powder, see notes
- 1 1/2 tbsp white sugar
- a handful of holy basil
- fried egg, optional
Instructions
- Crush garlic and chilies using a mortar and pestle.
- Heat oil in a wok or skillet over medium-high heat. Add chili-garlic paste and stir-fry for 20 seconds until fragrant.
- Add ground pork and break it up. Stir-fry on medium-high heat for 2–3 minutes, or until fully cooked but not overcooked!
- Add oyster sauce, light soy sauce, fish sauce, sugar, and rosdee seasoning powder. Stir to combine.
- Turn off heat and add holy basil. Stir until just wilted.
- Serve with jasmine rice and a crispy fried egg, if desired.
Notes
- Use the nutrition card in this recipe as a guideline.
- Rosdee seasoning powder - RosDee is a Thai seasoning powder that adds umami and depth. You can find chicken, pork, or beef flavors, use the one that matches your dish or taste! If you don't have this, you can use 1/2 tbsp golden mountain sauce instead.
- Before stir-frying, make sure you have cooked your rice, or that your rice is almost ready.
I’ve made this twice now and it’s absolute perfection. Spicy, sweet, salty, hearty. 5 stars all the way.
Thank you so much, Steven!
Like spicy food
Spicy food is the best! =)
How many grams is 1.5 cups of ground pork?
Hey Diane, this is 330g. You can click ‘metric’ to see the measurements in grams and other EU measurements.
Very good!!
Excellent! My favourite ever recipe! ❤️
Thank you so much, I’m glad you liked it!
Delicious
Thank you!
Made this tonight. Found it a little salty, so would up the sugar or use palm sugar for that nice glaze. I used the scud thai chillies and it needs another one or two for me. Overall very good. I had the best one in bangkok and am still looking to replicate it
Thanks so much! I always recommend taste testing and adjusting the flavors to suit your own palate before serving. That’s really important when cooking Thai food. Personally, I love it extra spicy and savory—but I don’t list it that way in the recipe because I know not everyone can handle the heat, haha!
Delicious simple recipe thank you! 🙏🏼
Thank you!
This is an excellent dish! I’ve been making it regularly for a few months now. My son is celiac so I use gluten free tamari instead of soy sauce. I used Japanese dashi powder instead of the rosdee (I try to avoid msg). I also added a little ginger with the garlic. Tonight I added spinach with the basil and a squeeze of lime at the end to perk it up a bit. I also doubled the sauce as we like it that way. I know I changed things a little but it’s really fantastic. While in Thailand we couldn’t try it because there is gluten in the soy sauce. I’m so happy you gave us this recipe so we can enjoy it!!
Hey Stephanie. Thanks a lot for sharing that. I love it when people find their own flavors and what works for them! Online recipes should be used as a guideline imo!