Thai Basil Pork (Pad Kra Pao Moo)

Thai Basil Pork (Pad Kra Pao Moo)

Thai Basil Pork (Pad Kra Pao Moo) is one of Thailand’s most iconic street food dishes—fiery, savory, and deeply comforting. Traditionally served over hot rice with a crispy fried egg on top, it’s fast, bold, and incredibly satisfying.

This dish brings me straight back to my childhood in Thailand. It’s simple food, but packed with flavor: fragrant garlic and chilies, juicy pork, and fresh basil stirred in at the very end. It’s a meal my family never got tired of—and once you try it, you’ll understand why.

Recipe

Serves: 2–3
Prep time: 10 minutes
Cook time: 10 minutes

For the Thai basil pork

1 pound ground pork
2 tablespoons cooking oil
5 cloves garlic, minced
1 red bird’s eye chili, finely sliced
1 green bird’s eye chili, finely sliced
2 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
1 packed cup Thai basil leaves

For the fried eggs (optional but classic)

2 large eggs
1 tablespoon cooking oil

Instructions

1. Prepare the aromatics
• Slice the red and green bird’s eye chilies.
• Mince the garlic and set aside.

2. Stir-fry the pork
• In a pan or wok over high heat, add the cooking oil.
• Add the garlic and chilies and stir-fry briefly until fragrant, about 10 seconds.
• Add the ground pork and stir-fry, breaking it up, until mostly cooked through and lightly browned.

3. Season and finish
• Add the fish sauce, oyster sauce, and sugar. Stir-fry until the pork is evenly seasoned and fully cooked.
• Add the Thai basil leaves and toss just until wilted. Remove from heat immediately.

4. Fry the eggs and serve
• In a separate pan over high heat, add the oil and crack in the eggs.
• Fry until the edges are golden and crispy while the yolks remain runny.
• Serve the Thai basil pork over hot jasmine rice and top with a fried egg.

Tips & notes

• Heat level: Bird’s eye chilies are spicy—adjust the amount to taste or substitute with milder chilies if needed.
• Basil matters: Thai basil gives this dish its signature peppery, anise-like aroma. If unavailable, Italian sweet basil can be used, but the flavor will be milder and less fragrant.
• Protein swap: Ground chicken, beef, or turkey works well as a substitute for pork.
• Fried egg is classic: The crispy-edged egg isn’t optional in Thailand—it balances the heat and ties the dish together.