Thaifoodmaster’s Professional Thai Cooking Courses in Chiang Mai

Our workshop participants gain strong foundations enabling them to create authentic Thai classic recipes; or use their own culinary creativity to modify, adjust and elevate, both ancient and modern, Thai dishes within a context that makes sense stylistically and taste-wise.

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Stir Fried Pork with Holy Basil and Chilies (ผัดกะเพราหมูสับ, phat gaphrao muu sap)

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By: Hanuman

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Stir Fried Pork With Holy Basil and Chilies - ผัดกะเพราหมูสับ, pad krapao moo sap


Stir Fried Pork with Holy Basil and Chilies Recipe (phat gaphrao muu sap)
Prep time
Cook time
Ready In
Recipe type: Main
Cuisine: Thai
Serves: 2


  • 200 gr minced pork
  • 1 1/2 tablespoons garlic
  • 1 1/2 tablespoons (or more) red and green bird’s eye chilies
  • 1 cup holy basil leaves
  • 1/2 teaspoon dark soy sauce
  • 1 tablespoon natural taste oil
Season with:
  • 1 tablespoon light soy sauce
  • 3/4 tablespoon oyster sauce
  • 1/4 teaspoon ground white pepper
  • pinch of salt
  • pinch of sugar
  • 3 tablespoons stock or water
  1. In a pestle and mortar, roughly crush the garlic. Add the bird’s eye chilies; pound together until all the chilies are bruised. Set aside.
  2. Mix all the seasoning ingredients and set them aside.
  3. Place a well-seasoned wok over medium-high heat.
  4. When the wok is hot, pour in the oil followed by the garlic and chilies mixture. Stir fry quickly until fragrant; do not allow the garlic to brown.
  5. Add the minced pork and quickly stir fry, breaking down all the lumps. Continue stir frying the meat until all the liquids have completely evaporated, and the meat dries up and start to brown.
  6. Sprinkle dark soy sauce over the meat and stir fry until the meat turns a nice dark color.
  7. Add the seasoning sauce. Mix together and wait for the sauce to thicken.
  8. Turn off the heat and add the holy basil leaves. Incorporate the basil leaves into the dish using only the residual heat: cooking the basil leaves will cause them to turn black, and will also impair the flavor of the dish.


10 comments… add one
  • winan May 30, 2010, 7:03 pm

    When I was young my mom cooked a dish look like this but no chili no long green beans and used the Thai sweet basils[โหระพา], the test rather sweet. When I grew up she added some crushed chilies some peppers and the test not too sweet. Till now this dish is one of my favorite. One dish you should try is using the same ingredients but fried pork clotted blood in stead of egg plants .Happy to share with you. Thanks again kha .

  • blue2520 Jun 10, 2010, 6:39 pm

    I love this food Now I know how to cook Thanks

  • James Aug 17, 2011, 6:55 pm

    I cooked this recipe exactly as shown but without the eggplant, and instread served it with rice. It was the best Pad Krapao Moo I have ever eaten. So much good flavour. It put a smile on my face. This is a great site I appreciate your recipes.
    Kop khun mak.

  • debbie May 12, 2012, 9:47 am

    I cook this with thin strips of chicken breast,15 cloves of garlic and a little fish sauce,as well as all other listed favourite.

    • SC Dec 7, 2015, 4:13 am

      Thanks. I was wondering if I could do this with chicken instead of beef or pork. Thanks.

    • Hanuman Dec 10, 2015, 10:16 pm

      of course ! any protein for that sake ….

  • Yoav Oct 21, 2014, 6:21 pm

    Just finished cooking and eating this dish, exactly the way shown in clip, minus some hot peppers, and it is awsome! thank you for letting us into this world of Thai cooking.

  • Brett Getter Dec 31, 2016, 8:04 pm

    I remember the woman just outside Topaz Tower that made the best version of this dish. So delicious…

    • Hanuman Jan 2, 2017, 9:58 am

      I too have some places that managed to register this dish in my memory, topaz tower is now a high rise condominium

  • marq Mar 12, 2018, 9:21 am

    Can’t wait to try some of your recipes.

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