Thai Basil Pork Stir Fry
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Thai Basil Pork Stir Fry Recipe
Updated July 2026
At a Glance
Thai basil pork stir fry (or pad kra pao) is a fast, flavourful dish that balances bold, savoury, and aromatic tastes. A popular choice for weeknight dinners, this whole meal comes together in just 15 minutes. Serve it with rice and a fried egg for a hearty, well-rounded dish the whole family can enjoy.
Thai Basil Pork Stir Fry
Thai-style stir fries are simple, quick, and loaded with flavour. If you don’t like or eat pork, you can easily swap it for ground chicken or even ground turkey in this recipe. To make this recipe vegetarian or vegan, use tofu or seitan instead. We’ve used Thai basil for this dish for its unique aromatic taste and scent, which you can find at your local Farm Boy. Availability may vary, however, and if you’re unable to find Thai basil, you can substitute fresh regular basil instead.
Thai Basil vs. Sweet Basil vs. Holy Basil
Sweet basil, or regular basil, is what you’re most likely to find in grocery stores. This type of basil is sweet (as the name suggests) and mild in flavour. It’s frequently used in Mediterranean dishes like caprese salad, pesto, and pizzas.
Thai basil, on the other hand, is different. Instead of being sweet and mild, Thai basil has a robust, almost licorice-like taste, with a gentle spiciness. It also holds up well to high-heat cooking, like stir-frying, which makes it an ideal choice for this dish.
Holy basil is yet another different fresh herb. Instead of a licorice-like taste, it has a more peppery, clove-adjacent flavour. Native to southeast Asia, it’s easy to confuse Thai basil and holy basil, especially when you read the phrase “Thai holy basil.” Holy basil is more difficult to find than Thai basil, and is one of the reasons we’ve used the latter type in this dish.
Ingredients for Thai Basil Pork Stir Fry
Pork: For authentic pad kra pao, we used minced pork (or ground pork) in this recipe. At Farm Boy, our pork is raised locally in Ontario from farmers we trust to provide the highest quality product possible. If you don’t like or don’t eat pork, you can substitute the same amount of ground chicken or ground turkey. If making this recipe plant-based, use crumbled tofu or seitan instead.
Thai basil: The other star of this dish is, of course, the Thai basil. Holy basil is ideal if you can get your hands on it, but we love Thai basil in this recipe for its unique, licorice-like taste. We use a full cup of Thai basil leaves in this stir fry recipe. The fragrant, almost licorice-like taste is unlike many other flavours we’ve encountered before.
Thai chilies: Another important element in this pork basil stir fry is Thai chilies. If you’re sensitive to spice, you can omit these or dial back how much you use. If, however, you can handle the heat, feel free to add as many Thai chilies as you’d like. Slice them thinly for the best presentation.
Ginger: Beautifully complex with a warm heat, fresh ginger is vital to this stir fry sauce. To easily peel your ginger before mincing it, use a spoon. The shape of the spoon curves around the lumpy ginger root more easily than a grater, making it a good hack to keep on hand when cooking.
Garlic: Along with fresh ginger, garlic cloves are a must in this dish. Crush them and chop them finely. If you don’t have garlic cloves available, garlic paste is fine but we really recommend the fresh stuff for this recipe.
Fish sauce or oyster sauce: For that touch of bold, salty, and savoury flavour that adds depth to your stir fry, use oyster or fish sauce. It may smell pungent in the bottle—and so a little goes a long way—but it adds so much to this dish. If you’re making this recipe to be plant-based or vegetarian, you can omit the fish sauce or oyster sauce and use a vegan “oyster” sauce instead, which frequently contains ingredients like coconut aminos or mushrooms to achieve a similar flavour profile.
Soy sauce: Salty, sharp, and full of umami, soy sauce is an important ingredient in this stir fry recipe. Our Naturally Brewed Soy Sauce is crafted with quality ingredients and rooted in three generations of Japanese brewing tradition. Naturally aged for up to a year, it delivers a flavourful kick to this dish.
Honey: A pantry staple, honey provides a touch of sweetness to this Thai basil pork stir fry. Our Pure Ontario Liquid Honey comes to us straight from the hive. Its naturally sweet, mildly floral flavour balances out the salty, umami components of the stir fry sauce. If you don’t have honey to hand, brown sugar also works well.
Edamame: Not a traditional ingredient in pad kra pao, but we like to include edamame in this recipe. The contrasting colour, crunch, and slightly nutty flavour perk up the rest of the plate. Rather than shelling and cooking them yourself, our convenient Organic IQF Shelled Edamame are pre-washed and ready to heat and enjoy. Green beans are also a good veggie choice in this dish, and you can use those if you prefer them to edamame.
What to Serve with Thai Basil Pork Stir Fry
This is such a simple dish all on its own, but you can also bulk it up for a more well-rounded and heartier meal. We suggest adding the following options to this Thai basil pork stir fry, especially if you’re serving a crowd.
Rice: We’ve chosen to serve this Thai basil pork stir fry with steamed rice. Brown rice, white rice, or even long grain rice work great. For something fragrant, we like jasmine rice with this dish. (You can even make it in just one minute with our convenient, microwaveable Organic Jasmine Rice Side Dish.) If you prefer, you can use something creamier (and Thai-inspired) like coconut rice or lime rice, which adds an extra punch. Whatever rice you like best will provide some added heft to this dish to make it a meal you can stretch to serve more people.
Fried egg: There’s something so comforting about a simple fried egg. With crispy edges and a runny yolk, a perfectly fried egg helps to balance out the strong aromatics of this dish while offering some creaminess and extra protein. Just before serving your Thai basil pork stir fry, fry an egg. When it’s done cooking to your liking, lay it gently over your dish. You can even add some fragrant chili crisp for a little extra zip and texture.
More Stir Fry Recipes from Farm Boy
Looking for more stir fry or stir fry-inspired dishes? Check out any of the recipes below!
Tempeh Stir Fry with Peanut Ginger Sauce
Teriyaki Tofu and Udon Noodle Stir Fry
Rainbow Cauliflower Fried Rice
More Pork Recipes from Farm Boy
Looking for more dishes featuring pork? Check out any of the recipes below!
Spicy Peri Peri Grilled Pork Tenderloin
Ingredients
- 2 Tbsp Farm Boy™ Extra Virgin Olive Oil
- 2-3 garlic cloves minced
- 1 ½ Tbsp fresh ginger minced
- 2-3 Thai chilies sliced, or more to taste
- 700 g lean ground pork
- 1 Tbsp fish sauce or oyster sauce
- 2-3 Tbsp Farm Boy™ Naturally Brewed Soy Sauce
- 1-2 tsp Farm Boy™ Pure Ontario Liquid Honey to taste
- 1 cup Farm Boy™ Organic IQF Shelled Edamame
- 1 cup Thai basil leaves
- 1 ½ cups Farm Boy™ Jasmine Rice steamed
- lime wedges for garnish
Directions
- In a large wok or frying pan, heat Farm Boy™ Extra Virgin Olive Oil over medium-high heat.
- When oil is sizzling, add garlic, ginger, and Thai chilies and stir fry only until fragrant, about 30 seconds.
- Add ground pork and break up as you stir fry. Cook until pork is no longer pink, about 3-4 minutes. If mixture is starting to stick, add 1-2 Tbsp water.
- Add fish or oyster sauce, Farm Boy™ Naturally Brewed Soy Sauce, and Farm Boy™ Pure Ontario Liquid Honey while stirring, about 30 seconds.
- Stir in Farm Boy™ Organic IQF Shelled Edamame.
- Add Thai basil leaves and turn off the heat.
- Serve immediately with steamed Farm Boy™ Jasmine Rice and lime wedges.
