Stir fried pork with basil

“Pad Krapow Moo” as Stir-fried pork with basil is called in Thai

Pad Krapow Moo is a delicious, quick, easy-to-make, inexpensive everyday dish. It can be served with rice, pasta, or boiled potatoes.

Typically Pad Krapow Moo is with pork. “Moo” means pork in Thai, but you can also use chicken, beef, or fish, depending on your preference. And the meat doesn’t need to be minced; you can also use meat chopped into small pieces.

You can adjust how spicy you want your dish by adding more or less chili. The chili seeds make the dish spicy, so use only some of the seeds if you want less spicy.

Although it’s not original, I’ve added some carrots to this version of Pad Krapow Moo. You can also choose other extra vegetables, depending on what you like.

The large chili and fresh peppercorns are only used as a garnish. The amount of small chilies determines how spicy the dish will be.

In particular, it is the seeds that are inside the chili that are spicy. So if you like the taste of chili but don’t want it to be too spicy, take out the seeds.

You can add a fried egg or two on top before serving.

Stir fried pork with basil

Stir fried pork with basil

Stir fried pork with basil or in Thai "Pad Kra Pow Muu".
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Main Dish
Cuisine Pork
Servings 2 people


  • 250 gram Minced pork You can also another kind of minced meat, depending on your preferences
  • 2 cloves garlic
  • 2 1/2 pieces Big Red and Chili peppers These chilies is only used for garnish, and is not necessary for the taste.
  • 3 pieces Small hot chilies
  • 1/2 stem Fresh green pepper corn The fresh pepper is only used for garnish, not used originally in the dish. I think it give a nice taste, so i add it when i can get it.
  • 1 piece Onion
  • 3 stems basil leaves
  • 1/2 pice Carrot You do not need to add carrot, I only add it to get extra vegetables.
  • 1/4 tbsp Black soy souce Used mostly to give color, so you can use a gravy browning.
  • 3 tbsp Palm oil
  • 2 tbsp Oyster sauce
  • 1/2 tbsp Brown unrefined sugar
  • 1 tbsp Soy sauce
  • 3 tbsp Water For more taste use a soup stock.


Start by preparing all the ingredients. Having everything weighed and ready before you start frying is much easier.
2 cloves of garlic
Chop the garlic into fine pieces.
Two pieces of big chilies
The big chilies are only for decoration. Slice 1/2 small slices and 1/2 in small sticks. Do not use the seeds, or the dish gets too spicy. Place the sliced chilies on ice until you use it, then it stays crisp.
Tree Small hot chilies 
Chop the small chilies into small fine pieces.
Fresh green peppercorn
Strip the fresh peppercorn off the stem.
Chop the onion into small pieces.
Three of branches of basil
Strip basil leaves off the stems.
One carrot
Chop the carrot into small pieces
Set aside a little of the onion, carrot, and basil leaf for garnish
1/4 tbsp Black soy sauce
Tree tbsp of oil
Two tbsp  oyster sauce
Two tbsp of brown unrefined sugar
One tbsp of soy sauce
Arrange all the ingredients so they are easy to reach when frying. You could arrange them in the order in which they will be needed
Heat the oil in a wok or a large frying pan until it is medium-hot. You can  place a little piece of garlic in the oil, then it is easy to see when the oil starts to boil it is ready.
Then add garlic, onion, and only 1/2 of the chilies. You can add more chilies later, this way it is easier to control how hot the dish gets. 
Stir it until the garlic starts to become yellow.
Add the minced pork.
Stir it until the pork is well done.
Add the carrots, add water or soup stock, and stir until the carrots are ready.
Add the basil leaf, and season with salt, sugar, and sweet soy sauce, and you can add more soup stock and let it boil down if you want more taste. Add more of the small chilies if you want your dish hotter.
Make sure you add enough water or soup stock so there is some sauce for the dish, so it does not get too dry.
Arrange it on a plate with the garnish, so it looks delicious. Enjoy 🙂

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