Pad Kra Pao Recipe (Thai Pork and Holy Basil Stir Fry)

My go-to dish whenever I can get holy basil 🌶️

Pad kra pao (stir fry pork and holy basil) was the first dish that I tried to make when I was in uni. The result wasn’t great because I skipped the fish sauce and the taste was horribly off!

Now this dish has become my go-to whenever I get a chance to pick up some holy basil from an Asian supermarket. The ingredients are relatively simple compared to other Thai dishes and the cooking time is quite short too.

Another awesome thing about this dish is that you can make some amazing fried rice with the leftovers, so you should definitely give it a try sometime!

Pad Kra Pao

Rating:

Serves:

2 (over rice)

Prep Time:

10 Minutes

Cooking Time:

10-15 Minutes

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Ingredients

• 500g minced pork
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp sugar
• 7-10 cloves of garlic, minced
• 1-2 chillies, chopped
• A splash of lime juice
• A handful of holy basil
• A handful of long green beans, chopped (optional)

Instructions

1. 1Mix the soy sauce, oyster sauce, fish sauce and sugar together to make the sauce.
2. 2Stir fry the minced pork until the colour changes from raw to a bit browned.
3. 3Add the minced garlic and chilli and stir well with the pork.
4. 4Add the sauce mixture and stir well.
5. 5Add the chopped long green beans, if you’re using them.
6. 6Add a splash of lime juice.
7. 7Add a handful of holy basil.

The sauce ratio is 1:1:1:0.5 of soy sauce, oyster sauce, fish sauce and sugar, so it’s easy to scale. If you can’t find holy basil, you can use sweet basil instead.