Quick and Easy Pad Kra Pao: Spicy Basil Pork Stir-Fry Recipe
Table of Contents
The Origin of Pad Kra Pao
My first experience with Pad Kra Pao, or Spicy Basil Pork Stir-Fry, was in a small street-side eatery in Chiang Mai. The aroma wafting from the sizzling woks drew me in, and I was instantly captivated by the sight of the cook expertly tossing ingredients together over high flames. The combination of savory ground pork, aromatic holy basil, and the intense heat of Thai chilies was mesmerizing. I knew I had to learn how to recreate this dish at home.
Pad Kra Pao is a staple of Thai street food, known for its simplicity and bold flavors. It’s a dish that can be whipped up in just 15 minutes, making it perfect for busy weeknights when you crave something quick yet deeply satisfying. The key to this dish is the use of fresh holy basil, which imparts a unique peppery flavor that sets it apart from other stir-fries.
How to Make Pad Kra Pao At Home
To start, gather your ingredients: canola oil, shallots, garlic, Thai bird chilies, ground pork, sugar, fish sauce, light soy sauce, dark soy sauce, oyster sauce, chicken broth, and fresh holy basil leaves. Begin by heating the oil in a wok and sautéing the shallots and garlic until they are fragrant and golden. This forms the aromatic base of the dish.
Next, add the chilies to infuse the oil with their heat. If you prefer a milder version, you can deseed the chilies or use fewer of them. Increase the heat and add the ground pork, breaking it up with a spatula as it cooks. The high heat ensures the pork browns and crisps up nicely.
The magic of Pad Kra Pao lies in the balance of flavors. Sprinkle in the sugar and pour in the fish sauce, soy sauces, and oyster sauce. Stir everything together, letting the pork soak up the rich, savory sauces. Deglaze the pan with chicken broth, allowing the liquid to evaporate quickly, concentrating the flavors.
Finally, toss in the holy basil leaves, stirring just until they wilt and release their distinct aroma. Serve your Spicy Basil Pork Stir-Fry over a bed of jasmine rice, and you have a meal that transports you straight to the bustling streets of Thailand. Each bite is a harmonious blend of spicy, savory, and aromatic notes, making it a true culinary delight.
Chef’s Notes – Pad Kra Pao: Spicy Basil Pork Stir-Fry
- Overcrowding can cause the ingredients to steam rather than stir-fry. Cook in batches if necessary.
- Add the basil leaves at the end of the cooking process to retain their fresh flavor and vibrant green color.
- Top the stir-fry with a fried egg for an authentic Thai touch and extra richness. Check out our Kai Jeow recipe for an authentic Thai omelette.
- Serve with fresh cucumber slices or a simple salad to balance the spiciness of the stir-fry.
Pad Kra Pao: Spicy Basil Pork Stir-Fry
Get ready to tantalize your taste buds with this Spicy Basil Pork Stir-Fry! This dish is a quick and easy way to bring the flavors of Thailand to your kitchen. With aromatic holy basil, savory ground pork, and a medley of sauces, this stir-fry is perfect for a weeknight dinner. Serve it over jasmine rice for a complete meal that’s ready in just 15 minutes!
4
servings10
minutes5
minutes350
kcal15
minutesKeep the screen of your device on
Ingredients
3 tablespoons Canola oil
2 medium Shallots finely sliced
7 Garlic cloves thinly sliced
3 Thai bird chilies or Holland chilies deseeded and thinly sliced (optional for less heat)
1 pound Ground pork
1 teaspoon Granulated sugar
1 tablespoon Fish sauce
1 tablespoon Light soy sauce
2 teaspoons Dark soy sauce
2 teaspoons Oyster sauce
1/3 cup Low-sodium chicken broth or water
1 1/2 cups Fresh holy basil leaves packed
Directions
- Preparing Aromatics – Heat the canola oil in a wok over medium-high heat. Add the finely sliced shallots and garlic cloves. Sauté for about 3 minutes until fragrant and slightly golden.
- Adding Heat – Toss in the thinly sliced red Thai chilies and cook for another minute to release their heat and aroma.
- Cooking Pork – Increase the heat to high and add the ground pork to the wok. Break it up into small pieces using a spatula and cook until it starts to brown and crisp up, about 4-5 minutes.
- Flavoring the Dish – Sprinkle in the granulated sugar and pour in the fish sauce, light soy sauce, dark soy sauce, and oyster sauce. Stir well to combine all the flavors.
- Deglazing – Pour in the low-sodium chicken broth or water to deglaze the pan. Stir continuously until the liquid evaporates quickly due to the high heat.
- Finishing Touches – Add the fresh holy basil leaves and stir-fry until they are wilted and well incorporated into the dish.
- Serving – Serve the spicy basil pork stir-fry hot over a bed of jasmine rice.
Equipment
- Chef’s Knife
- Cutting Board
- wok
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 25g
- Saturated Fat: 6g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 3g
- Protein: 22g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 30mg
- Iron: 2mg
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Som Tam – Thai Green Papaya Salad
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FAQs – Pad Kra Pao: Spicy Basil Pork Stir-Fry
Can I use a different type of meat?
Yes, ground chicken or turkey can be used as a substitute for ground pork.
What can I use instead of holy basil?
Thai basil or regular basil can be used if holy basil is unavailable.
Is there a vegetarian option?
Substitute the ground pork with a plant-based ground meat alternative and replace fish sauce with soy sauce.
What type of rice pairs best with this stir-fry?
Jasmine rice is traditionally served with this dish, but you can also use brown rice or cauliflower rice for a healthier option.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave before serving.
