15-Min Thai Basil Pork Recipe
Thai Basil Pork (Pad Krapow) is a bold, savory stir-fry with garlic, chilies, and fragrant Thai basil, served over rice with a crispy fried egg.
Ingredients
For the sauce
- 1 tablespoon soy sauce
- 1½ tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
For the fried eggs
- 3 tablespoons cooking oil
- 2 large eggs
For the stir-fry
- 1 tablespoon cooking oil
- 1½ pounds ground pork
- 6 cloves garlic, minced
- 2 red bird’s eye chilies, sliced
- 1 cup Thai basil leaves
Instructions
- To make the sauce, in a bowl, mix the soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar until combined.
- To fry the eggs, in a pan over medium-high heat, add the cooking oil and fry the eggs one at a time until the edges are crispy and golden while the yolk stays runny, then remove.
- To stir-fry the pork, in a wok over high heat, add the cooking oil and cook the pork for about 3 minutes until lightly browned.
- To build the aroma, add the garlic and chilies and stir-fry briefly until fragrant.
- To add the sauce, pour in the sauce and stir-fry until the pork is evenly coated.
- To finish, add the Thai basil and stir-fry briefly until just wilted.
- To serve, spoon the pork over steamed rice and top with the fried eggs.
Video
Notes
Mix the sauce first: This keeps the stir-fry fast and prevents overcooking.
Fry eggs in hot oil: This creates crispy edges and a soft yolk.
Cook over high heat: High heat brings out the best aroma and flavor.
Do not overcook basil: Add it at the end to keep its fragrance.
Balance the sauce: Adjust slightly to taste if needed.
Protein swap: You can use chicken, turkey, beef, shrimp, or tofu.