Pad Kra Pao Recipe (Authentic Thai Basil Pork)
I used to serve this exact authentic Thai basil pork stir-fry at my restaurant. Now you can make pad kra pao at home in just 20 minutes using one pan!
Equipment
- mortar and pestle or food processor
- work or large skillet
- spatula
Ingredients
- 2 tbsp oil
- 4 cloves garlic, peeled
- 4 chilies, adjust to taste
- 12 oz ground pork
- ½ tbsp fish sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1½ tbsp white sugar
- ½ tbsp rosdee seasoning powder, see notes
- a handful of holy basil
- fried egg, optional
Instructions
- In a small bowl, stir together fish sauce, light soy sauce, oyster sauce, sugar, and rosdee seasoning powder. Set aside.
- Crush garlic and chilies using a mortar and pestle.
- Heat oil in a wok or skillet over medium-high heat. Add the pounded chili-garlic paste and stir-fry for 20 seconds until fragrant.
- Add ground pork and break it up using the back of your spatula. Stir-fry on medium-high heat for 2–3 minutes, or until fully cooked but not overcooked!
- Add the sauce mixture and mix it well with the pork.
- Turn off heat and add holy basil. Stir until just wilted.
- Serve with jasmine rice and a crispy fried egg, if desired.
Video
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.
Calories: 657kcal | Carbohydrates: 19g | Protein: 33g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1954mg | Potassium: 859mg | Fiber: 2g | Sugar: 11g | Vitamin A: 870IU | Vitamin C: 132mg | Calcium: 58mg | Iron: 3mg
