Thai cuisine is renowned around the world for its bold flavors, vibrant colors, and balance of sweet, salty, spicy, and sour elements. One dish that encapsulates all of these aspects beautifully is Chilli and Basil Pork Mince—better known in Thailand as Pad Kra Pao Moo Sap. This humble yet incredibly flavorful street food favorite is beloved not just across Thailand but globally, thanks to its simplicity and addictive taste.
I first encountered this dish during a trip to Northern Thailand, specifically at the bustling Thanin Market in Chiang Mai. Markets like Thanin are the heartbeat of local communities—where the rich aromas of sizzling street food mingle with the chatter of shoppers and the vibrant hues of fresh produce. It was here that I tasted my first plate of what would become a go-to dinner back home: a simple stir-fry of ground pork infused with garlic, chili, ginger, and fragrant Thai basil, topped with a crispy-edged fried egg and served over steaming rice.
What struck me first was its unmistakable aroma—the combination of basil and sesame oil is instantly mouthwatering. Unlike Italian basil, Thai holy basil has a spicy, peppery note that adds depth to the dish. The bird’s eye chilies provide a fiery kick, balanced perfectly by the sweetness of sugar and the umami punch of soy, oyster, and fish sauces. It’s a dish that truly plays with your palate—bold yet clean after every bite.
Back in my kitchen, eager to recreate that magic, I adapted the dish slightly to work with widely available ingredients while still staying true to the original flavors. The beauty of this recipe lies in its simplicity—it comes together quickly, requires no special equipment aside from a wok or large frying pan, and offers a nutritious, protein-rich option for any night of the week. It’s especially perfect for busy households seeking something fast yet flavorful.
What makes this version of Chilli and Basil Pork Mince “amazingly easy” is its minimal prep and flexible ingredient list. Ground pork is affordable and cooks quickly. Stir-frying the garlic, ginger, and chilies in vegetable oil creates a robust base aroma, while adding the onion gives the dish a little sweetness and texture. The sauces do most of the heavy lifting in terms of flavor, making the recipe nearly foolproof.
Serving this dish with rice—ideally fragrant jasmine or slightly chewy basmati—completes the meal. And of course, for a truly authentic touch, a fried egg with crispy, golden edges and a runny yolk (referred to affectionately as Kai Dao in Thai) crowns the dish, adding richness that melts into the sauce below.
Whether you’re new to Thai cooking or a die-hard fan, this Chilli and Basil Pork Mince is a dish that will keep drawing you back. It’s nostalgic, comforting, and exciting all at once—a taste of Thailand that can be on your table in less than 30 minutes.
Amazingly Easy Chilli and Basil Pork Mince
Ingredients
1 pound ground pork (minced pork)- 1 large yellow onion
- 1 lump ginger - 1 inch cubed
- 3 cloves garlic
- 3 medium birdseye chillies - adjust depending on heat required
- 1 fistful basil - basil leaves
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce - dark or blended
- 1 tablespoon oyster sauce - naaman hoi oyster sauce
- 2 teaspoons fish sauce - naam pla fish sauce
- 1 tablespoon sesame oil
- ½ tablespoon sugar (white sugar)
Instructions
- Start by chopping up the onion, garlic cloves, ginger and chillies.
- Heat the oil in the wok and then add the garlic, ginger and chilli, stirring constantly to avoid burning. Once fragrant, add the chopped onion and stir again.
- While the onion is in the pan, break up the pork mince. As the onion is beginning to soften and go translucent, add the mince and stir constantly until browned.
- Add the soy, oyster and nam pla and stir well. Cook for a minute or two until the sauces are heated through, and then add the basil (I prefer it roughly chopped) and stir once more, adding the sugar to taste.
- Turn the heat out and add the sesame oil and stir one final time just before serving (sesame oil burns at a relatively low temperature for oil) to add that extra familiar aromatic boost.
- Serve with boiled rice (jasmine is fine, but basmati with a bit of bite left in it is preferential), and for the authentic touch, place a fried egg on top (crispy around the edges but with a runny yolk). KAI DAO!!!
