Spicy Thai Basil Pork

This dish brings me straight back to Thailand where you can find it on almost any menu. And if it’s not on the menu, ask for it and you’ll find yourself with a plate of the stuff in no time. It’s spicy, sweet, savory and simple to make. The 4 S’s.

Bryce & I are sorely missing our time in Thailand, so to celebrate the trip (and reminisce a bit) we’ve decided to dedicate this week to making some of our favorite Thai dishes.

There are a lot of Thai dishes/foods/ingredients we love – green curry, spring rolls, mango sticky rice, fried banana, pad Thai, cashew chicken, etc. etc. etc. – but one that was readily available (and one that would always pack a punch of spice) was Pad Ka Prow Moo – Spicy Thai Basil Pork.

Usually you find this dish made with chicken (also known “Gai” in Thai) but today we’re using Pork (“Moo” in Thai). So if you decided to substitute chicken for the pork in the recipe below, this dish would be called Pad Ka Prow Gai. We went with pork simply because we had a bunch of pork tenderloin leftover from the weekend and didn’t want to see it go to waste. You can substitute a number of proteins for the pork if you wish; try chicken, shrimp, beef, tofu or cauliflower to name a few. Pad Ka Prow is usually served with rice and a fried egg that can be laid on-top – once I get the finished dish, I like to mix everything together, spreading out all those yummy flavours.

Spicy Thai Basil Pork - Pad Ka Prow Moo

Spicy Thai Basil Pork

Skill Level: Basic | Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min


4 Tbsp. canola oil
5 cloves garlic, minced
6 red Thai chillies, thinly sliced crosswise – this is spice level 5/5
1½ cups of protein finely chopped, here we used leftover pork tenderloin
1 medium yellow onion, thinly sliced
½ cup bean sprouts
1 cob of corn – corn cut from the cob (~ 1 cup kernels)
3 tsp. white sugar
4 tsp. fish sauce
9 tsp. oyster sauce (gluten free if needed)
½ cup basil leaves, sliced in two or VERY loosely chopped
water, as needed

Serve with
Sunny-side down (over easy) fried egg (1 per serving)

Spicy Thai Basil Pork - Pad Ka Prow Moo

Heat a non-stick skilled on medium until hot, add the canola oil.
Add the garlic and the Thai chilies. Stirring occasionally until fragrant.

Add the protein. Cook for about 3 minutes.
Add the onion, bean sprouts & corn. Cook, again stirring occasionally, until the protein & veggies are cooked through. About 8 minutes.

Spicy Thai Basil Pork - Pad Ka Prow Moo

Add the sugar, fish sauce & oyster sauce. Cook for another 2 minutes. Meanwhile, if you’re topping the dish with an egg, fry it separately in some butter on another non-stick pan.

Add the basil. Stir, cook for 1 min. Serve with a side of rice & egg on top.

Spicy Thai Basil Pork - Pad Ka Prow Moo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s