🇹🇭 Thailand · Food
Pad Kra Pao Moo Sap (Stir-fried Basil Pork)
By eatmundo · July 9, 2026
A fiery and fragrant Thai classic, Pad Kra Pao Moo Sap features minced pork stir-fried with aromatic holy basil, garlic, and bird's eye chilies. It's quickly cooked to preserve the freshness of the herbs and served over steaming jasmine rice, often topped with a crispy fried egg.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare your aromatics. In a mortar and pestle, or a small food processor, crush 5 cloves of garlic and 5-10 Thai bird's eye chilies into a rough paste. Adjust the number of chilies to your preferred spice level.
- 2
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the garlic and chili paste and stir-fry for about 30 seconds until very fragrant, being careful not to let the garlic burn.
- 3
Add 300g of minced pork to the wok. Break it up with your spatula and stir-fry until it's fully cooked through and lightly browned, about 5-7 minutes. Ensure no pink remains.
- 4
Stir in 50g of sliced green beans, if using, and continue to stir-fry for another 1-2 minutes until they are slightly tender-crisp. You want them to retain a bit of their bite.
- 5
Now, add the seasoning: 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, and 1 teaspoon palm sugar. Stir everything together well, ensuring the pork is evenly coated and the sugar has dissolved.
- 6
Finally, remove the wok from the heat and immediately stir in 1 cup of holy basil leaves. The residual heat will be enough to wilt the basil, keeping its vibrant color and pungent aroma. This quick addition is key to fresh basil flavor.
- 7
In a separate small pan, heat a little extra oil over medium-high heat and fry 2 large eggs until the whites are set and the edges are crispy, with a runny yolk. This usually takes 2-3 minutes per egg.
- 8
Serve the Pad Kra Pao Moo Sap immediately over 2 cups of hot jasmine rice, topped with the freshly fried egg. Enjoy the explosion of savory, spicy, and aromatic flavors!
- 9
For an extra kick, you can drizzle a small amount of Prik Nam Pla (fish sauce with sliced chilies and lime) over your dish before eating.
Frequently Asked Questions
What type of pork is best for Pad Kra Pao Moo Sap?+
Use ground pork with about 20-30% fat for the best flavor and texture, as the fat crisps up nicely during stir-frying. If using leaner pork, add a touch more oil.
Can I use sweet basil instead of holy basil for Pad Kra Pao?+
While sweet basil can be a substitute, true Pad Kra Pao uses Thai holy basil (kra pao), which has a distinct peppery and slightly spicy flavor that defines the dish. If holy basil is unavailable, a mix of sweet basil and a few mint leaves can offer a closer profile.
How can I adjust the spiciness of Pad Kra Pao to my preference?+
The heat comes from fresh Thai bird's eye chilies. For milder heat, remove the seeds from the chilies or use fewer, while for more spice, include the seeds and add more chilies.
What's the key to achieving perfectly stir-fried and flavorful minced pork?+
Ensure your wok or pan is very hot before adding the pork and don't overcrowd it; cook in batches if necessary to allow the pork to brown and caramelize properly. This prevents steaming and develops a rich, savory crust.
Mundo Match
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