Stir-Fried Pork and Basil (Pad Krapow Moo Saap)


Stir-fried Pork and Basil (Pad Krapow Moo Saap)

Pad Krapow Moo Saap is a very popular dish, and it's a staple in Thai restaurants around the world. 
It's typically made by cooking garlic and Thai chili's in a hot wok, when it becomes aromatic, add minced (ground) pork, stirring until almost cooked through and adding oyster, soy and seasoning sauce and a hint of sugar. When all is incorporated, the holy basil is added right before serving. 
Individual servings are plated over a bed of steamed white rice and often topped with a Kai Dao (fried egg). 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine Thai
Servings 2
Calories 493 kcal


  • 9 Oz Ground pork
  • 0.5 Oz Thai Chili Minced
  • 3 Garlic Cloves Minced
  • 0.5 Oz Holy Basil * See note
  • 1 Tbsp Oyster sauce
  • 1/2 Tbsp Soy sauce
  • 1 Tsp Seasoning sauce
  • 1 Tsp Sugar
  • 2 Tbsp Oil


  • You will be cooking in a very hot wok, so you won't have time to chase down ingredients while cooking. Get all your ingredients together in advance and stage close to your cooking area.
  • Preheat you wok on maximum heat, when temperature is reached, turn down to medium-high. Add the oil, give it a minute to get hot. 
  • Add the Garlic and Thai Chili's to the wok, stirring constantly until it becomes aromatic and the garlic turns light brown.
  • Add the ground pork, use your cooking utensils to work the pork into smaller pieces.
  • When the pork is almost cooked all the way through, add the oyster sauce, seasoning sauce, soy sauce and sugar. Mix well to incorporate all.
  • Add the Holy basil and mix lightly.
  • Heat for another minute to get the basil up to temperature.
  • Serve over a bed of white rice. If desired, serve with sliced cucumbers to offer a cooling bite and additional texture.


Holy basil can be substituted by the same weight of Thai basil or regular basil, but it will affect the taste. 
Keyword Holy Basil, Pork

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