Thai stir fried minced pork with holy basil 101

Moo-sab pad kra prow/ Thai stir fried minced pork with holy basil

Description: This dish is a serious contender for the most popular and beloved Thai street food dish. It’s safe option for many Thai’s when they don’t know what to order, it’s almost always available at street food stalls and restaurants and it’s packed full to bursting with flavor. Its taste is salty, spicy, fragrant from the garlic, aromatic from the holy basil and doused pleasantly in wok hie.


Time: About ten minutes

Utensils: Chopping board, vegetable knife, frying pan, spatula, table spoon



4 garlic cloves peeled

250g Minced pork

4 leafy sprigs of holy basil

Whole Chillies to taste

1 – 2 Tablespoons of fish Sauce

2 Tablespoons of rice bran oil or vegetable oil



-Roughly chop the garlic.

-Strip the leaves from holy basil from the stalk.

-Heat the oil in a frying pan on a medium heat.

-When it’s hot enough add the garlic mix, keep on moving it round the pan to prevent it from burning about 30 second, until the garlic turns a golden brown color.

-Break up the minced pork into small even lumps as you add to the pan.

-Add the fish sauce and cook through.

When the mince pork is cooked toss in the holy basil leaves, turn off the heat , put chilli in and mix until the basil has wilted.


Optional extras:

  • If you would like to enrich and make more saucy, add a table spoon of oyster sauce and or dark sweet soya sauce.
  • The pork can be substituted for chicken, beef and seafood.
  • Garnish with a few sprigs of sweet basil or coriander.
  • Moo-sab pad graprow is normally served on top of a pile of steamed jasmine with a fried egg on the side.


^__^ Petz top top tips:

The larger dark core within the clove is the older garlic. If the garlic looks like it’s going to burn add a dash of water.


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