Name: Thai Basil Pork (Pad Krapow Moo) – Quick Street Food Style
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 oz ground pork; 2 cups cooked jasmine rice (for serving); 2 cloves garlic, finely minced; 1 medium shallot, thinly sliced; 2-3 red Thai chilies, thinly sliced (adjust to taste); 4 oz green beans, cut into 1-inch pieces; 1 tbsp vegetable oil; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp fish sauce; 1/2 tsp sugar; 1 cup Thai basil leaves, loosely packed, plus extra for garnish; Lime wedges, for serving; Cucumber slices, for serving

Thai Basil Pork (Pad Krapow Moo) – Quick Street Food Style

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This Thai Basil Pork (Pad Krapow Moo) is a lightning-fast, flavor-packed classic that brings the heat and fragrance of Bangkok’s street stalls to your dinner table. Ground pork is sizzled with garlic, shallot, and fiery chilies, then tossed with snappy green beans and bathed in a savory, umami-rich blend of soy, oyster, and fish sauces. A generous handful of Thai basil infuses a peppery, aromatic kick just before serving. Served over fluffy jasmine rice and brightened with lime and cool cucumber, it’s a weeknight hero: bold, spicy, and irresistibly satisfying in under 25 minutes.

Ingredients

Instructions

Prep all ingredients: mince garlic, slice shallot and chilies, trim and cut green beans, pick basil leaves. Cook jasmine rice if not already prepared.
In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and sugar. Set aside.
Heat a wok or large nonstick skillet over medium-high heat. Add vegetable oil.
Add garlic, shallot, and chilies to the hot oil. Stir-fry for 30-45 seconds until fragrant but not browned.
Add ground pork. Stir-fry, breaking up the meat, until just cooked through and no longer pink, about 2-3 minutes.
Add green beans and stir-fry for 1-2 minutes until crisp-tender.
Pour in the prepared sauce. Stir to coat everything evenly. Cook for another 1-2 minutes until the sauce slightly thickens and green beans are bright.
Turn off the heat and fold in Thai basil leaves. Stir just until wilted and aromatic.
Serve immediately over hot jasmine rice. Garnish with extra basil leaves and lime wedges. Serve with fresh cucumber slices on the side.