Thai Basil Pork (Pad Kra Pow)

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Easy Thai Basil Pork stir-fry—savory pork, garlic, chilies, and fresh basil ready in just 20 minutes. A quick, flavorful dinner that tastes like your favorite takeout!

Whenever we order Thai food, whether it is to-go or in a restaurant, one of the dishes that I gravitate towards is the spicy basil dish “Pad Kra Pow”. It usually comes with a choice of chicken, shrimp or pork. It is a quick stir fry dish that is made with aromatics, a savory sauce and of course Thai Basil.

Traditionally, Thai Basil Pork is made with Thai Holy Basil which has a peppery, clove like flavor. Unfortunately, that is not readily available here in the United States. I even struggled to find it at my local Asian markets. However, Thai Basil is readily available. While the flavor is subtly different, with it’s sweet anise like flavor Thai Basil works perfect in this dish and tastes just like the version I get at my favorite Thai restaurant.

Let’s talk about what else you’ll need to make it.

Thai Basil Pork (Pad Kra Pow) Ingredients:

• GROUND PORK: Each time I have gotten this dish, it has been made with ground pork (or ground chicken) so that is what I use here. I love how fast it cooks and how crispy the edges get.
• OIL: For stir-frying the aromatics and pork.
• SHALLOT: Will add a subtle onion flavor without being overpowering. It is best to cut them very thinly.
• GARLIC: Fresh is best, but be careful when stir-frying it as you don’t want it to burn.
• THAI CHILIES: Thai chilies are traditional but Thai chilies are VERY spicy. When recipe testing, I used two and it was too spicy for my family. The second time, I used a red jalapeno that I de-seeded instead and it was the perfect amount of heat. The choice is yours!
• OYSTER SAUCE: Adds umami flavor.
• FISH SAUCE: Very traditional in Thai cooking, fish sauce adds a salty umami flavor.
• SOY SAUCE: For saltiness.
• DARK SOY SAUCE: Is a bit sweeter and richer than regular soy sauce.
• SUGAR: Will help balance out the saltiness of the other sauces.
• LOW-SODIUM CHICKEN BROTH: I prefer to use low-sodium because all of the other sauces add so much salt.
• THAI BASIL: As I mentioned above, this dish is traditionally made with Thai Holy Basil but if you can’t find that Thai Basil (an in a pinch Italian basil) will work in this dish. Since it cooks down, you’re going to need a lot more than you think you will to get the flavor throughout the dish.
• GREEN ONIONS: Add a bit of fresh oniony flavor and a pop of color.
• EGGS: These are optional but a fried egg on top adds another layer of flavor.

Step by Step Photos and Instructions:

The ingredient list may be a bit long but don’t let it intimidate you. Making this Thai Basil Pork is very easy. And like any stir-fry it comes together rather quickly so I do recommend having all ingredients prepped before you begin.

• STEP #1: Whisk together all ingredients for the sauce.
• STEP #2: Heat oil in a wok or other large skillet. Add in shallots, sliced peppers and garlic. Cook just until the garlic becomes fragrant.
• STEP #3: Add ground pork and cook until browned.
• STEP #4: Pour sauce over the top and continue cooking until the sauce cooks down and is absorbed by the pork.
• STEP #5: Add in the basil an continue cooking until the basil wilts, about 2 minutes. Garnish with more fresh basil and green onions.
• STEP #6: Fry eggs if desired. Serve on a bed of rice with the egg over the top.

Storage and Leftovers:

Aside from the eggs, this Thai Basil Pork makes great leftovers! Simply rewarm on the stove or in the microwave.

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