Thai pork with basil
Thai pork with basil is a easy Thai recipe that serves 3. 500 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 5 min | Cook: 12 min | Total: 22 min
Cost: $33.32 total, $11.11 per serving
Ingredients
- 1 pound Ground Pork (lean ground pork)
- 2 units Shallots (peeled)
- 3 cloves Garlic (peeled)
- 3 units Thai Red Chilies (adjust to heat preference)
- 2 tablespoons Fish Sauce (Thai fish sauce)
- 1 tablespoon Oyster Sauce (Chinese oyster sauce)
- 1 tablespoon Soy Sauce (light soy sauce (or Golden Mountain seasoning))
- 1 tablespoon Granulated Sugar (white sugar)
- 1 pinch MSG (optional flavor enhancer)
- 1 cup Thai Purple Basil (loosely packed leaves)
- 2 cups Cooked Jasmine Rice (for serving)
- 2 units Egg (large, for topping)
- 1 teaspoon Additional Fish Sauce (to drizzle on egg)
- 1 unit Additional Sliced Chilies (thinly sliced for garnish)
Instructions
Prepare aromatics
Peel and roughly chop 2 shallots, 3 garlic cloves, and 3 Thai red chilies. Place them in a mortar and pestle and pound until a coarse paste forms.
Time: PT5M
Stir-fry aromatics
Heat wok over high heat, add 1 tbsp oil, then add the aromatic paste. Stir‑fry for about 2 minutes until fragrant and just softened, but not browned.
Time: PT2M
Temperature: high heat
Cook ground pork
Add 1 lb ground pork to the wok. Break it up with the spatula and stir‑fry for 5‑7 minutes until the pork is fully cooked and no longer pink.
Time: PT7M
Temperature: high heat
Season the pork
Stir in 2 Tbsp fish sauce, 1 Tbsp oyster sauce, 1 Tbsp soy sauce, 1 Tbsp sugar, and a pinch of MSG. Mix well and cook for another 1 minute.
Time: PT1M
Temperature: high heat
Add basil
Turn off the heat and immediately fold in 1 cup loosely packed Thai purple basil leaves. Toss until just wilted.
Time: PT30S
Plate
Serve the pork over 2 cups cooked jasmine rice on a plate.
Time: PT1M
Fry egg
In the same wok or a separate hot pan, add a little oil and crack 2 eggs. Fry until the whites are set and the edges are crispy, keeping the yolk runny.
Time: PT3M
Temperature: medium-high heat
Add topping
Drizzle 1 tsp fish sauce over the fried egg and sprinkle with sliced fresh chilies.
Time: PT1M
Nutrition Facts
- Calories
- 500
- Protein
- 25g
- Carbohydrates
- 45g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Contains pork, Contains soy, Contains fish, May contain gluten (regular soy sauce)
Allergens: Fish (fish sauce), Shellfish (oyster sauce), Soy (soy sauce)
Ingredient Substitutions
- Instead of Ground Pork: ground chicken, ground turkey
- Instead of Thai Red Chilies: bird's eye chilies
- Instead of Fish Sauce: soy sauce (extra salt)
- Instead of Oyster Sauce: hoisin sauce
- Instead of Thai Purple Basil: Thai holy basil, regular sweet basil
Equipment Needed
- Mortar and Pestle
- Wok or Large Skillet
- Spatula or Wooden Spoon
- Plate
- Frying Pan (optional) (optional)
- Rice Cooker (optional)
- Sauce Spoon (optional)
Critical Steps — Do Not Skip
- Pounding aromatics in mortar and pestle
- High‑heat stir‑fry of pork
- Adding basil off the heat to preserve flavor
- Crispy fried egg topping
Chef Tips from the Video
- Use Thai purple basil for authentic flavor; if unavailable, holy basil is ideal.
- A pinch of MSG enhances umami without making the dish salty.
- Serve immediately for best texture of the crispy egg.
Troubleshooting
Pork turns dry
Do not overcook; keep the heat high and stir‑fry quickly, adding a splash of water if the pan becomes too dry.
Basil turns black
Add basil off the heat and fold gently; avoid cooking it too long to preserve its bright color and flavor.
Storage
Refrigerator: Store leftover pork in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the aromatic paste ahead and store in the fridge for up to 2 days.
- Pre‑cook the ground pork and reheat quickly before adding fresh basil.
- Cook rice in advance and keep warm.
Frequently Asked Questions
What is the cultural significance and history of Thai Basil Pork (Pad Krapow Moo) in Thai cuisine?
Thai Basil Pork, known as Pad Krapow Moo, is a staple street‑food dish in Thailand, traditionally served over rice with a fried egg. It reflects the Thai love for bold, aromatic flavors and quick, high‑heat cooking, and is often enjoyed as a comforting everyday meal or late‑night snack.
What are the traditional regional variations of Pad Krapow Moo in Thailand?
In central Thailand the dish commonly uses Thai holy basil, while in the north you may find it made with regular sweet basil or even cilantro. Some regions add fermented shrimp paste for extra depth, and the level of spiciness varies widely based on local taste.
How is Pad Krapow Moo authentically served in Thailand?
It is traditionally served hot over a mound of steamed jasmine rice, topped with a sunny‑side‑up or over‑easy egg. A side of sliced fresh chilies and a splash of fish sauce are often offered for extra heat and saltiness.
During which occasions or celebrations is Thai Basil Pork (Pad Krapow Moo) commonly eaten in Thai culture?
Pad Krapow Moo is an everyday street‑food staple, but it also appears at casual gatherings, night‑market outings, and as a quick meal after festivals when families crave something fast, flavorful, and satisfying.
How does Pad Krapow Moo fit into the broader Thai cuisine tradition?
It exemplifies the core Thai principles of balance—spicy, salty, sweet, and aromatic—using a few ingredients cooked at high heat. The dish showcases the importance of fresh herbs like basil and the ubiquitous use of fish sauce and chilies in Thai cooking.
What are the authentic traditional ingredients for Pad Krapow Moo versus acceptable substitutes?
Authentic ingredients include ground pork, Thai holy or purple basil, garlic, shallots, Thai chilies, fish sauce, oyster sauce, and a touch of sugar. Substitutes can be ground chicken or turkey for the meat, regular sweet basil for the basil, and soy sauce in place of fish sauce if needed, though flavor will shift slightly.
What other Thai dishes pair well with Pad Krapow Moo?
Pad Krapow Moo pairs beautifully with simple steamed jasmine rice, a cucumber salad (som tam), clear soups like Tom Yum, or a side of pickled vegetables. A cold Thai iced tea also balances the heat nicely.
What are the most common mistakes to avoid when making Thai Basil Pork (Pad Krapow Moo) at home?
Common errors include over‑cooking the pork, which makes it dry, and cooking the basil too long, which turns it black and bitter. Also, adding the aromatics too early can cause them to burn, losing their fresh flavor.
Why does this Pad Krapow Moo recipe use a mortar and pestle instead of a food processor?
Kenji emphasizes the mortar and pestle because the manual grinding releases essential oils from garlic, shallots, and chilies that a food processor can over‑process, resulting in a harsher, less aromatic paste.
What does the YouTube channel J. Kenji López-Alt specialize in?
The YouTube channel J. Kenji López-Alt specializes in science‑based cooking tutorials, detailed technique breakdowns, and recipe development that emphasizes flavor, efficiency, and reproducibility for home cooks.
Last updated: August 24, 2026
