Pad Gra Prao (Stir fried pork with Thai holy basil)

    25 min

    This is classic Thai street food and is sure to bring back memories if you have ever eaten it. When frying the chillies, the all too familiar choking fragrance of the chillies is emitted from the kitchen. Serve on a bed of rice with a runny fried egg on top.

    7 people made this

    Serves: 4 

    • 60g green Thai chillies
    • 10 small garlic cloves
    • 2 tablespoons oil
    • 400g pork fillet, chopped finely or 400g pork mince
    • 2 tablespoons fish sauce
    • 2 tablespoons light soy sauce
    • 2 tablespoons oyster sauce
    • 2 teaspoons sugar
    • 2 big handfuls stemmed holy basil or Thai basil leaves
    • For serving
    • hot cooked rice
    • 4 fried eggs
    • fish sauce and pickled chillies to serve

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Pound the chillies and garlic using a mortar and pestle until you achieve a coarse paste.
    2. Heat a wok over high heat and heat oil; stir in the chilli-garlic paste and fry until it starts to brown. Add the pork and cook until almost done.
    3. Add the fish sauce, soy sauce and oyster sauce; continue to cook until almost dry. Stir in basil and cook until wilted.
    4. Serve on a bed of rice with a runny fried egg on top. Season with more fish sauce and pickled chillies.

    Holy basil:

    Also known as hot basil, holy basil is much spicier than Thai basil and tastes better cooked than raw.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Thank you so much for this fantastic and reassuringly simple Thai street food recipe. I was in the mood a good stir fry but something authentic to take me back to my happy times over there and this ticked that box. I added a garnish of coriander leaves and couldn't find any holy basil so used standard basil.  -  24 Apr 2014  (Review from Allrecipes SE Asia)


    Amazing. Not only the best thing I've ever made, I reckon it's the best thing I've ever tasted. The flavours are immense.  -  10 Apr 2013  (Review from Allrecipes SE Asia)