[2026-05 EXP] Thai Pad Kra Pao / Holy Basil Pork

Untested recipe.

Substitutions:

  • Pork mince — beef mince works well. Chicken mince is also traditional in some regions. Any supermarket mince is fine.
  • Holy basil — the most important note: holy basil (kra pao) has a distinctive peppery, clove-like flavour quite different from Italian basil. Thai basil (easier to find at Asian shops) is the next best substitute. Regular supermarket basil can be used but the flavour is noticeably milder. If you can only get regular basil, add a small pinch of white pepper to compensate slightly.
  • Fish sauce — a little extra soy sauce can substitute, but fish sauce adds a depth that soy doesn’t fully replicate. A small bottle from the Asian shop is very cheap and goes a long way.
  • Bird’s eye chillies — any fresh red chilli works; just adjust quantity to heat preference. Dried chilli flakes can substitute in a pinch.

Ingredients

  • 500 g pork mince

  • 2 large handfuls holy basil leaves

  • 4 cloves garlic | finely chopped

  • 4 red bird's eye chillies | finely chopped (adjust to taste)

  • 2 tbsp oyster sauce

  • 1 tbsp fish sauce

  • 1 tbsp soy sauce

  • 1 tsp sugar

  • 2 tbsp vegetable oil

  • 4 eggs | one per portion, fried

  • 4 portions jasmine rice | to serve

Directions

  • Heat oil in a wok or large frying pan over high heat until smoking.

  • Add garlic and chillies and fry for 30 seconds until fragrant.

  • Add pork mince and stir fry, breaking it up, for 4-5 mins until cooked through and starting to colour.

  • Add oyster sauce, fish sauce, soy sauce and sugar. Stir fry for another 1-2 mins.

  • Remove from heat and stir through the holy basil leaves until just wilted.

  • Fry eggs separately, sunny side up with crispy edges. Serve mince over rice topped with a fried egg.