15-Minute Thai Basil Pork Stir-Fry (Pad Ga Prao)


Helen Schofield

  • Prep Time 10 minutes
  • Cook Time 15 minutes
  • Total Time 25 minutes
  • Servings 2
  • Calories 370 kcal


  • 1 tablespoon fish sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon kecap manis sweet thick Indonesian soy sauce*
  • 1 tablespoon oyster sauce
  • 4 tablespoons water
  • 150g fresh green beans chopped into small lengths (2.5 cm)
  • 3-6 small red chillies** de-seeded and chopped finely
  • 4 garlic cloves crushed or chopped finely
  • 200g minced pork or chicken, turkey, beef!
  • a really large handful of Holy basil or Thai Basil if you can’t find it

To serve

  • plain rice
  • fried eggs 1 per person - optional


  1. Mix together the fish sauce, soy sauce, kecap manis, oyster sauce and water in a bowl or jug and set aside.
  2. Heat up a large drizzle of oil in a wok or stir-fry pan, then stir-fry the green beans for a few minutes. Add the chopped chillies and garlic and stir-fry for a couple more minutes.
  3. Add the pork and stir-fry until cooked (an additional few minutes). Pour in the sauce, stir well, then let bubble for a minute or two more.
  4. Stir in the basil until wilted, then serve with the rice (and a fried egg, if desired).

Recipe Notes

*If you don’t have/don’t want to hunt down kecap manis, simply use an extra tablespoon of soy sauce mixed with a teaspoon of sugar instead

**4 chilies is about right for me (medium spicy). I found 6 was a bit much, but it would be perfect if you like your food to have a kick!

‘Holy basil’ is what you should ideally use for this recipe, but you may not be able to find it in the west. If not, use Thai basil instead, or even ordinary basil at a push. I use Thai basil, which I get from my local Asian supermarket.



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