Thai Holy Basil Pork Stir-Fry (Pad Kra Pao Moo Sap)

    • Published October 18, 2025
    • Author Bell V’Kit
    (0 ratings)
    One of Thailand’s most iconic street food dishes - a spicy stir-fry made with ground pork, garlic, chilies, and holy basil, typically served over rice with a crispy fried egg.

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    Total : 20 min
    Spice Level : Mild (adjustable)
    Skill Level : Easy
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    What is Thai Holy Basil Pork Stir-Fry (Pad Kra Pao Moo Sap?

    Foreigners might think Thailand’s national dish is Pad Thai or Tom Yum Goong. While those dishes deserve the spotlight, most Thais would probably say it’s pad kra pao (ผัดกะเพรา), and I’d have to agree.

    Out of all Thai dishes, this is the one I eat most often because it’s simple, flavorful, and comforting. Pad kra pao never fails to hit the spot.

    It’s the kind of dish everyone turns to when they want something quick, satisfying, and deeply familiar. It’s the ultimate “no-fail” Thai comfort food. You’ll find it everywhere: street stalls, office canteens, restaurants, and home kitchens across Thailand. Each place has its own twist. Some versions are spicier, sweeter, extra herby, dry, or saucy. But somehow, every variation hits the mark in its own way.

    What ties them all together is the unmistakable holy basil (bai krapao -ใบกะเพรา), which is the heart and soul of pad kra pao. Its peppery aroma and fiery edge give the dish that signature kick you can smell before it even reaches the table.

    At its core, it’s a Thai stir-fry of minced or sliced meat: most commonly pork, chicken, or beef, cooked quickly with garlic, fresh chilies, and Thai holy basil. The flavor is bold and fiery, perfectly balanced between spicy, salty, and aromatic. The secret lies in the wok heat. That is, it must be hot enough to sear and caramelize the meat while keeping the basil bright and fragrant.

    Pad kra pao is served over a mound of steamed jasmine rice, often topped with a crispy-edged fried egg (kai dao). The runny yolk melts into the spicy sauce, creating a rich, velvety bite.

    If you’re looking for a dish that’s simple, fast, and hits all the right notes, then I highly recommend you try pad kra pao. After all, it is one of the most beloved Thai street food dishes of all time.

      Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
      Happy cooking!

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      Why You'll Love This Dish

      • Quick and easy – Comes together in under 20 minutes, perfect for busy weeknights.
      • Everyday ingredients, bold flavor – Transforms simple pork, garlic, and chilies into a dish bursting with flavor
      • Aromatic and irresistible – The scent of holy basil and garlic fills your kitchen with authentic Thai street food vibes.
      • Foolproof and versatile – Works with chicken, beef, tofu, or minced mushrooms if you want a lighter or vegetarian twist.

      Shopping Checklist (Ingredients & Equipment)

      Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

      Aromatics & Herbs

      [] |4 red Thai chilies | (roughly pounded)
      [] |20 garlic cloves |(peeled)
      []3 tbsp neutral oil

      Main Protein

      [] 200g minced pork

      Seasoning and Herbs

      [] 1/2 tbsp fish sauce
      [] 1 1/2 tbsp seasoning soy sauce
      [] 1 1/2 tbsp oyster sauce
      [] 1/4 tbsp sweet black soy sauce (optional)
      [] 1/4 tbsp white sugar
      [] 20g holy basil leaves

      To serve

      []300g steamed rice
      [] 2 eggs

      [{

      Equipment

      [] Mortar & pestle (for pounding chili–garlic paste)
      [] Wok (for stir-frying pork and basil and egg)
      [] Spatula (for tossing ingredients evenly)
      [] Rice cooker (for steaming jasmine rice)

      }]

      Ingredient Highlight: Thai Holy Basil (Bai Krapao - ใบกะเพรา)

      Why Thai Holy Basil Matters in Pork and Holy Basil Stir-fry (Pad Kra Pao)

      Thai Holy Basil, known locally as bai krapao, is the defining ingredient that gives pad kra pao its unmistakable aroma and fiery character. Unlike sweet basil (horapa), which has a mild, anise-like scent, holy basil carries a peppery, clove-like intensity with a subtle hint of spice. When tossed in a hot wok, its essential oils release a sharp, invigorating fragrance; the smell that instantly says “Pad Krapao.”

      It’s more than just an herb; it’s what transforms a simple stir-fry of pork, garlic, and chili into one of Thailand’s most iconic street food dishes. The heat from the chilies, the saltiness from the sauces, and the freshness of holy basil come together to create that perfect Thai balance that's bold yet harmonious.

      Nutritional & Health Benefits

      • Contains antioxidants that help combat inflammation and oxidative stress
      • Believed to support respiratory and immune health in traditional Thai medicine
      • Acts as an adaptogen, helping the body manage stress naturally
      • Adds flavor and aroma without extra calories, making it both healthy and delicious

      Tips Before You Start


      High heat is key

      • Stir-fry quickly over high heat to get that signature smoky stir-fry aroma.

      Pound, don’t blend

      • Use a mortar and pestle to crush the garlic and chilies. It releases their natural oils and gives a rustic texture to authentic pad kra pao flavor.

      Add basil off the heat

      • Holy basil wilts fast. Turn off the heat before tossing it in (last) to keep its peppery aroma intact.

      Use Thai holy basil, not sweet basil

      • They’re not interchangeable. Holy basil has a spicy, clove-like aroma that defines this dish.

      For bigger portions, cook in batches

      • If doubling the recipe, cook in batches to avoid overcrowding pan and steaming the meat.
      Thai Holy Basil Pork Stir-Fry (Pad Kra Pao Moo Sap)
      One of Thailand’s most iconic street food dishes - a spicy stir-fry made with ground pork, garlic, chilies, and holy basil, typically served over rice with a crispy fried egg.
      Servings : 2
      Spice Level : Mild (adjustable)
      Skill Level : Easy
      Prep : 15 min
      Cook : 5 min
      Total : 20 min
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      Ingredients

      Aromatics & Herbs

      [] |4 red Thai chilies | (roughly pounded)
      [] |20 garlic cloves |(peeled)
      []3 tbsp neutral oil

      Main Protein

      [] 200g minced pork

      Seasoning and Herbs

      [] 1/2 tbsp fish sauce
      [] 1 1/2 tbsp seasoning soy sauce
      [] 1 1/2 tbsp oyster sauce
      [] 1/4 tbsp sweet black soy sauce (optional)
      [] 1/4 tbsp white sugar
      [] 20g holy basil leaves

      To serve

      []300g steamed rice
      [] 2 eggs

      [{

      Equipment

      [] Mortar & pestle (for pounding chili–garlic paste)
      [] Wok (for stir-frying pork and basil and egg)
      [] Spatula (for tossing ingredients evenly)
      [] Rice cooker (for steaming jasmine rice)

      }]

      Cooking Instructions

      1. Make chili-garlic paste

      [] Roughly pound chili and garlic with a mortar and pestle.

      2. Heat oil

      []In a wok over medium-high heat, add oil.

      3. Sauté aromatic


      []Add pounded garlic and chili. Quick stir-fry until fragrant.

      4. Add pork and season

      []Add minced pork. Stir-fry until almost cooked.
      []Add fish sauce, seasoning soy sauce, oyster sauce, sweet black soy sauce and sugar.
      []Stir-fry until fully cooked.

      5. Add basil last

      []Turn off the heat. Add holy basil and stir just until wilted.

      6. Fry egg

      [] Set pan to medium high heat and pour in oil.
      [] Fry egg in hot oil until the edges are golden and crispy. The egg yolk can be runny or fully cooked through.

      7. Serve


      []Place Thai holy basil pork stir-fry over hot rice and top it with a crispy fried egg.

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      FAQs

      What is the difference between holy basil and sweet basil?

      Holy basil (bai krapao) has a spicy, almost peppery taste and jagged edges. Sweet basil (bai horapa), often used in green curry, is milder and more licorice-like. Krapao must use holy basil to taste right.
      Can I use another protein?

      Absolutely. Chicken (minced or chunks), beef (minced or chunks), seafood, mushrooms, or tofu work well. Just adjust cooking time and seasoning to match the protein’s fat content.

      How spicy is pad kra pao?

      The level of spiciness is up to you. You can reduce heat by using fewer chilies or omitting chilies altogether.
      I don’t have a mortar and pestle. Can I just chop the garlic and chili?

      Pounding helps release natural oils and gives more aroma. If you don’t have a mortar and pestle, smash the garlic and chili with the flat side of a knife before chopping. It creates a similar effect.
      Why is Pad Kra Pao often served with a fried egg?

      The crispy fried egg (kai dao) adds richness and texture. The runny yolk softens the heat of the stir-fry and makes the dish even more comforting.

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