FlamingFoodies recipe
Thai Chili-Garlic Stir-Fried Ground Pork (Pad Kra Pao)
Intensely aromatic ground pork stir-fried with bird's eye chilies, garlic, and holy basil in a savory-sweet sauce that brings serious heat.
Ground pork stir-fried with bird's eye chilies, garlic, and holy basil in a savory-sweet Thai sauce that delivers serious heat in under 15 minutes.
Ingredients
Main
- 1 lbground pork, not too lean
- 8bird's eye chilies, stems removed, roughly chopped
- 6 clovesgarlic, roughly chopped
- 2 cupsholy basil leaves, Thai basil as substitute
- 2 tbspvegetable oil
Sauce
- 3 tbspfish sauce
- 1 tbsppalm sugar, or brown sugar
- 1 tbspdark soy sauce
- 1 tbspoyster sauce
Garnish
- 4fried eggs, optional but traditional
- 1cucumber, sliced
- 4 cupsjasmine rice, cooked
Method
1. Get aromatics and sauce ready Roughly chop those bird's eye chilies and garlic together—you want them chunky, not minced to death. Whisk your fish sauce, palm sugar, dark soy sauce, and oyster sauce together until that sugar completely dissolves. Pick through your basil leaves and toss any tough stems.
Watch for: Sugar should completely dissolve in the sauce mixture
Tip: Keep those chili and garlic pieces nice and visible—they'll give you better texture and more even heat
2. Bloom the aromatics Get your wok or large skillet screaming hot and add the oil until it's shimmering. Toss in the chopped chilies and garlic, stirring like your life depends on it for 30-45 seconds. You want aggressive sizzling and an aromatic cloud that makes your kitchen smell like heaven.
Watch for: Garlic turns golden and chilies become fragrant but not darkened
Tip: Move fast here—garlic goes from golden to bitter in seconds at this heat
3. Cook the pork Add it to the wok and break it up with your spatula, but then leave it alone for a good minute or two to get some serious browning. Then stir and break it apart more. Keep cooking until there's no pink left and you're seeing some nice crispy bits forming.
Watch for: Pork should be cooked through with golden-brown crispy bits
Tip: Resist the urge to stir too early—that caramelization is where the flavor lives
4. Finish with sauce and basil Pour that sauce mixture over the pork and toss everything until it's beautifully coated. Add the basil leaves and stir just until they wilt and turn that gorgeous dark green. Pull it off the heat right away—you want that basil to keep its peppery punch.
Watch for: Basil leaves darken and become aromatic when properly wilted
Tip: The basil should wilt but still have some life to it, not cook into mush
Equipment
- wok or large skillet
- cutting board
- chef's knife
Make ahead
- You can chop the chilies and garlic up to 2 hours ahead, and mix that sauce earlier in the day. But cook the actual dish right before serving—it's all about that fresh, hot-from-the-wok texture.
Storage
- Leftovers keep in the fridge for up to 3 days in an airtight container. Fair warning: the heat will get more intense as it sits, so brace yourself.
Reheat
- Reheat in a hot skillet with a splash of water to loosen things up, or microwave in 30-second intervals. Toss some fresh basil on top if you've got it.
Top tips
- Holy basil (kra pao) has a spicier, more peppery flavor than Thai basil, but Thai basil works beautifully as a substitute
- Ground chicken or beef work great here too—just keep an eye on cooking times since they might need a minute more or less
- Make a double batch of that sauce and keep it in the fridge for quick weeknight stir-fries
Substitutions
- Thai basil works perfectly if you can't find holy basil—just know it's a bit sweeter and less peppery
- Brown sugar is a fine stand-in for palm sugar, though you'll miss some of that deeper caramel flavor
- Serrano or jalapeño peppers will give you milder heat—just use more of them to make up for it
Serve with
- Serve it over jasmine rice with a fried egg on top—that runny yolk mixing with the spicy pork is pure magic
- Always have sliced cucumber and lime wedges on the table for cooling relief
- Pair with Thai iced tea to put out the fire between bites
Find another recipe
Open archive →Thai Chili-Garlic Stir-Fried Ground Pork (Pad Kra Pao)
Intensely aromatic ground pork stir-fried with bird's eye chilies, garlic, and holy basil in a savory-sweet sauce that brings serious heat.
Prep
10 min
Cook
8 min
Active
15 min
Total
18 min
Yield
4 servings
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Peppers in this recipe
Why this recipe works
Editorial notes before you cook
This is the dish that turned me into a true believer in Thai street food—ground pork cooked blazing hot with enough bird's eye chilies to clear your sinuses, then finished with handfuls of peppery holy basil that wilts right into the pan. The sauce walks that perfect line between fish sauce's deep funkiness and palm sugar's caramel sweetness, while those little chilies deliver the kind of clean, building heat that keeps you coming back for more. It's dead simple cooking that lives or dies by screaming hot heat and fearless seasoning.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
This moves fast enough for a real dinner plan, not just a fantasy one.
Why readers stick with it
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Get aromatics and sauce ready
Roughly chop those bird's eye chilies and garlic together—you want them chunky, not minced to death. Whisk your fish sauce, palm sugar, dark soy sauce, and oyster sauce together until that sugar completely dissolves. Pick through your basil leaves and toss any tough stems.
- 2
Step 2 of 4
Bloom the aromatics
Get your wok or large skillet screaming hot and add the oil until it's shimmering. Toss in the chopped chilies and garlic, stirring like your life depends on it for 30-45 seconds. You want aggressive sizzling and an aromatic cloud that makes your kitchen smell like heaven.
- 3
Step 3 of 4
Cook the pork
Add it to the wok and break it up with your spatula, but then leave it alone for a good minute or two to get some serious browning. Then stir and break it apart more. Keep cooking until there's no pink left and you're seeing some nice crispy bits forming.
- 4
Step 4 of 4
Finish with sauce and basil
Pour that sauce mixture over the pork and toss everything until it's beautifully coated. Add the basil leaves and stir just until they wilt and turn that gorgeous dark green. Pull it off the heat right away—you want that basil to keep its peppery punch.
Troubleshooting
Tips that matter
- Holy basil (kra pao) has a spicier, more peppery flavor than Thai basil, but Thai basil works beautifully as a substitute
- Ground chicken or beef work great here too—just keep an eye on cooking times since they might need a minute more or less
- Make a double batch of that sauce and keep it in the fridge for quick weeknight stir-fries
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
You can chop the chilies and garlic up to 2 hours ahead, and mix that sauce earlier in the day. But cook the actual dish right before serving—it's all about that fresh, hot-from-the-wok texture.
Storage
Leftovers keep in the fridge for up to 3 days in an airtight container. Fair warning: the heat will get more intense as it sits, so brace yourself.
Reheat
Reheat in a hot skillet with a splash of water to loosen things up, or microwave in 30-second intervals. Toss some fresh basil on top if you've got it.
Serve it like you mean it
Finish, pair, and plate
- Serve it over jasmine rice with a fried egg on top—that runny yolk mixing with the spicy pork is pure magic
- Always have sliced cucumber and lime wedges on the table for cooling relief
- Pair with Thai iced tea to put out the fire between bites
FAQ
The repeat questions
How can I make this less spicy without losing authenticity?
Start with just 4-5 bird's eye chilies instead of the full 8, and scrape out some of the seeds. You can always add chili oil at the table for anyone who wants more heat.
What's the difference between holy basil and Thai basil?
Holy basil has a spicier, more peppery flavor with smaller, more delicate leaves. Thai basil is sweeter and has those distinctive purple stems. Both work great, but holy basil gives you that authentic street-cart flavor.
Heat profile
Assertive heat
This one should feel exciting, not punishing, with enough punch to cut through rich bites.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Weeknight-capable heat
This moves fast enough for a real dinner plan, not just a fantasy one.
Best moment
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
Sauce
Yellowbird Habanero
Yellowbird · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Huy Fong Sambal Oelek
Clean chile hit
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Grab the pantry stapleGear
Carbon Steel Wok
Fast heat
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Scotch Bonnet and Ginger
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Shop the pantry
Staples for this flavor lane
Clean chile hit
$7-$12Huy Fong Sambal Oelek
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Check price on AmazonTexture hit
$10-$16Crunchy Chili Crisp
Finishing bowls and dumplings. Crunch, oil, and lingering heat for dumplings, eggs, noodles, and roasted vegetables.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonGear that pays off
Tools that make this easier to repeat
Fast heat
$35-$70Carbon Steel Wok
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Check price on AmazonMeal-prep anchor
$30-$60Compact Rice Cooker
Bowls, fried rice, and weekly meal prep. A simple countertop win for rice bowls, congee, spicy fried rice, and the carb base that makes leftovers useful.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Fresh verde
Cholula Green Tomatillo Hot Sauce
Tangy tomatillo base with a brighter, greener heat than the red. A natural pour on fish tacos, avocado toast, huevos rancheros, and grilled corn. Best for fish tacos, grilled corn, and verde dishes.
View on AmazonDrop 01
Sauce Lab Tee
Soft heavyweight tee with a back print that maps the brand's five-stage heat ladder.
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