Pad Kra Pao – Thai Basil Stir Fry with Pork

Some of my favourite flavours are those of Thai inspired dishes; garlic, ginger, chilli – I can’t get enough! This “Thai Basil Stir Fry,” is a popular dish that combines the bold flavours basil, chilli, and soy sauce with protein-rich mince. This meal is fabulously speedy to make but super tasty and low on calories too – all of my favourite things for cooking. It goes superbly with either rice or noodles, and if you have any sesame oil – drizzle that over too for extra flavour. Total Calories = Approx. 500 per person!

Ingredients (for 2 people);

  • Coconut or Olive Oil for cooking
  • 250 g 5% fat pork mince (or the lowest fat % you can find)
  • 1 red pepper, finely chopped
  • 2 spring onions, finely chopped
  • 1 chilli, finely chopped
  • 1 tsp fresh ginger, grated
  • 1 tsp garlic, grated
  • 1/2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 50 ml water
  • 1 tsp honey
  • A handful, fresh basil leaves
  • Rice or noodles to accompany

Method (takes approx. 25 mins including prep);

  1. As this is a speedy recipe, please ensure you have read the packet instructions on your rice or noodles so that you can put these on to cook in the mean time ready to add to the wok with the pork mince when ready.
  2. On a high heat, add 1 tsp of oil to a wok and add the pork mince. Cook the mince for approx. 5 minutes so this is just becoming nicely browned.
  3. Reduce the wok to a medium heat. Add the remaining 1 tsp oil along with the red pepper and spring onions. Fry for a minute or so until they start to soften.
  4. Add the chilli, ginger and garlic and fry for a further 30 seconds.
  5. Add the fish sauce, soy sauce, water and honey and simmer for a couple of minutes.
  6. If you have made noodles to accompany this, add them to the wok now and give everything a good stir. If you have chosen rice, split the rice into two bowls.
  7. Add the basil, mix it through the pork mince until it wilts then serve.

Enjoy this mouth-watering, slightly spicy dish and let me know what you think!

If you have any recipe recommendations, questions or would like to collaborate with me in any way, please just email me at!

Happy munching!



  1. Amazing! Your recipe oddly reminds me of a Thai restaurant near me that specializes in pad krapow and other dishes from the kingdom’s northern region. They use a special kind of basil — the so-called Thai holy basil — for this dish, but I guess the regular basil leaves suffice.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s