Juicy stir-fry with pork mince and fresh basil – simple, full of flavour and ready in just 20 minutes.
Pad Krapow is a Thai classic made with pork mince (or chicken mince) and holy basil.
The name Pad Krapow actually refers to holy basil, which is why this ingredient is such an essential part of the dish. That said, you can easily make Pad Krapow with ordinary basil – I often do myself, as holy basil is impossible to get hold of where I live.
I also use ordinary red chillies from the supermarket – and I ALWAYS taste my chilli before adding it to the dish. Some are fiercely hot, others are as mild as peppers. So always taste your chilli.
If you use Thai chillies/bird’s eye chillies as they do in Thailand, be aware that the dish will be on the spicy side.
Pad Krapow with a fried egg
A classic Pad Krapow should, in my view, be served with jasmine rice and a crispy fried egg.
Normally I prefer my fried eggs cooked over a low heat, so the bottoms don’t crisp up. But for Thai food in particular I prefer them with a crispy base – always.
Simply turn the hob up to a medium heat and fry the eggs in a little fat until the edges are golden. I also prefer a soft yolk – but flip them if you like the yolk cooked on both sides.
If you want vegetables alongside, serve with some fried or steamed vegetables – broccoli, fine green beans or similar.
Pad Krapow – Thai stir-fry with pork and basil
Ingredients
Pad Krapow – Thai stir-fry with pork and basil
- 500 g pork mince (or chicken mince)
- 4-5 cloves garlic, finely chopped
- 1 red chilli, finely chopped – taste it first
- 1 handful fresh basil leaves (about 20 g) – ideally Thai holy basil
- Oil
- Freshly ground pepper and salt, if needed
Marinade
- 2 1/2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 2-3 tsp soft light brown sugar
To serve
- Cooked jasmine rice
- Fried eggs – ideally with a crispy base
- Lime and spring onions (optional)
Method
- Mix the ingredients for the marinade and set aside.
- Heat a frying pan over a medium heat and fry the garlic and chilli in a good glug of oil.*Remember to taste the chilli and adjust the amount to suit your own taste.
- Add the meat, brown it well and season with freshly ground pepper.I recommend squeezing the mince together in your hands first. That way the meat won’t fry into strands, but will instead look and feel properly “minced”.
- Once the meat is cooked through, pour over the marinade and toss everything well in the pan. Taste and add more soy sauce, oyster sauce, salt or pepper if you like.Add 1-2 tablespoons of water if you feel it needs a little more moisture.
- Turn off the heat and toss the fresh basil leaves through the pork.
- Serve with rice and a crispy fried egg with a soft yolk.Sprinkle with a little finely chopped spring onion, if you like.
Nutrition
Premium
Super hurtig at lave og smager bare SÅ dejligt! ⭐⭐⭐⭐⭐
Hej Joan
Tak for din skønne besked, det gør mig så glad at høre
Warm wishes, Dianna
Nemt og lækkert
Hej Anna Marie
Det er skønt at høre – tusind tak 🙂
Warm wishes, Dianna
Meget nem og smagfuld. Jeg smed finthakket rød peber (istedet for chili) og gulerod i for lidt knas og gøre den lidt børnevenlig. Det fungerede fint, uden at gøre decideret vold imod opskriften
Hejsa
ej hvor er det dejligt at høre, tusind tak for din skønne feedback 🙂
Warm wishes, Dianna
Så lækker ret, og et hit hos hele familien! 🙂
Hej Maj
Hvor er det dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Hej jeg havde ikke lige ris hjemme så brugte suppehorn kan anbefales det var mega lækkert
Hej Karsten
Dejligt du kunne lave den uden risene og tsk for de søde ord 🙂
Warm wishes, Dianna
Hvor meget olie skal der i marinaden?
Hejsa
Det er en fejl det står under marinaden – det er kun til at stege i:)
Har flyttet det, tak fordi du skrev det:)
Dbh Dianna
Mega lækker
Tusind tak 🙂
Virkelig bare en lækker thai ret! Jeg tilføjede nogle grønne bønner til kødet og serverede retten med lidt crispy chili oil på toppen, det var så skønt!
Hej Nina
Hvor lyder delbare lækkert – tusind tak for din søde besked 🙂
Warm wishes, Dianna
Meget lækkert – og så er det jo bare en bonus at det er lynhurtigt at lave Tusind tak for endnu en fremragende opskrift!
Det er en konge-ret, alle 5 hos os er vilde med den! Nem at lave og fuld af smag
Hejsa
Ej hvor fantastisk – mega fedt, tusind tak 🙂
Warm wishes, Dianna
Hej Dianna – nogle ideer til en passende salat her til? 🙂
Hej Kamilla
Jeg ville servere den med en frisk kålsalat, gerne med nogle edamamebnønner, måske noget gulerod og frisk agurk for lidt knas 🙂
Warm wishes, Dianna
Virkelig dejlig og smagfuld ret. Vi havde ikke basilikum blade, men retten var skøn alligevel. Meget nem at lave og ikke særligt tidskrævende. Det bliver ikke sidste gang, vi skal have den.
Tak for alle dine skønne opskrifter, de holder bare 🙂