Pad Gra Prao (Stir fried pork with holy basil)

    20 mins

    This is a street food classic. When frying the chillies, the all too familiar choking fragrance of the chillies is emitted from the kitchen. For added luxury, put a fried egg on top.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    12 people made this

    Serves: 4 

    • 60g green Thai chillies
    • 10 small garlic cloves
    • 2 tablespoons oil
    • 400 grams pork, chopped finely or minced
    • 2 tablespoons fish sauce
    • 2 tablespoons light soya sauce
    • 2 tablespoons oyster sauce
    • 2 teaspoons sugar
    • 2 big handfuls stemmed holy basil
    • 4 eggs, optional
    • Fish sauce and pickled chillies to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Pound the chillies and garlic using a mortar and pestle until a coarse paste is formed.
    2. Heat a wok over high heat and fry the chilli-garlic paste in oil until starting to brown. Add the pork and cook until almost done.
    3. Add the fish sauce, soya sauce and oyster sauce and cook until almost dry. Add the basil and fry until wilted and incorporated.
    4. If desired, fry eggs sunny side up separately.
    5. To serve, put a bed of rice on a plate, top with pork and on top of all that, place the egg if using.
    6. Serve with fish sauce and pickled chillies condiment for your guests.

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    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


    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