Hoofdgerecht

Makkelijk

Thailand

Varkensvlees

Pad Krapow

Pad krapow is a Thai stir-fry in which meat, chili, garlic and holy basil are fried over high heat. This version is made with minced pork, but an alternative is just as delicious. The sauce is savory and spicy, while holy basil adds a spicy, slightly peppery aroma that is defining for the character of the dish.

The preparation is short and hot. Garlic and chili are first briefly fried, after which the minced pork is added over high heat. By frying the minced meat well instead of letting it simmer, it gets more flavor and the sauce remains concentrated.

Fish sauce provides salt and savoriness and oyster sauce gives the sauce extra body. A small amount of sugar rounds off the sharp and salty flavors. Holy basil is only added to the wok at the end and is only briefly fried until the leaves wilt. Use real holy basil (krapow/kaprao) for this and not Thai sweet basil: the aroma and thus the final dish are clearly different.

timer

20 min.. preparation time

By Kerensa Tjin

24 aug 2026 4 min

Hoofdgerecht

Makkelijk

Thailand

Varkensvlees

Pad krapow - Thai stir-fry with minced pork and holy basil

Ingredients

Number of people

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300 g varkensgehakt

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25 g Verse Holy Basil

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3 st Knoflooktenen

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3 st Thaise Chilipepers

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1 el Thaise Oestersaus

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2 tl Thaise Vissaus

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1 tl Suiker

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2 el Water

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1 el Neutrale olie

Requirements

Wok
Spatula

Preparation

Stap 1

Pick 25 g of holy basil from the sturdy stems. Roughly chop 3 garlic cloves and 3 Thai chili peppers

Stap 2

Mix 1 tablespoon of oyster sauce with 2 teaspoons of fish sauce, 1 teaspoon of sugar and 2 tablespoons of water until the sugar has mostly dissolved

Stap 3

Heat 1 tablespoon of neutral oil in a wok over high heat. Add the garlic and chili and stir-fry for about 20 seconds until they become highly fragrant, taking care not to burn the garlic

Stap 4

Add 300 g of pork mince and stir-fry for 3 to 4 minutes over high heat. Break the mince into large pieces as it cooks and allow any released liquid to mostly evaporate

Stap 5

Pour in the sauce mixture and stir-fry for another 1 to 2 minutes until the mince is cooked and the sauce thinly coats the meat

Stap 6

Add the holy basil and toss it through the hot mince for about 30 seconds until the leaves have just wilted. Remove the wok from the heat immediately and serve.