Thai Pork with Basil

This is the kind of stir fry you make when you want dinner on the table fast and you’re tired of takeout. Thinly sliced pork loin hits a screaming-hot wok with garlic and Thai chilies, then gets glazed with fish sauce, soy, and a splash of stock that turns into the savory broth this dish is known for.

Unlike a typical American stir fry that cooks down to a tight glaze, this one is meant to stay loose and soupy, perfect for spooning over jasmine rice so every grain catches the salty-sweet liquid. A full bunch of fresh basil (about 2 cups of leaves) goes in at the very end and wilts in 20 seconds, releasing that signature peppery anise aroma.

The technique matters more than the ingredient list. Slice the pork against the grain, prep every ingredient before the wok hits the heat, and don’t crowd the pan. The whole cooking process takes under 5 minutes once you start, which is why mise en place is key here.

Chef Tips

• Holy basil (Thai basil) is traditional and gives that distinctive licorice note, but Italian sweet basil works in a pinch; just expect a milder result.
• Heat the oil until it just starts to shimmer before adding aromatics; a cold wok means soggy garlic and steamed pork.
• Save the green scallion tops for the last 30 seconds so they keep their bright color and snap.
• Tamari swaps in cleanly for soy sauce if you need this gluten-free, since this recipe already lists it as an option.

Variations

• Swap the pork for ground chicken or thinly sliced beef sirloin; both cook in roughly the same time.
• Crack a fried egg on top with crispy edges and a runny yolk for the classic Pad Krapow Moo street food presentation.
• Add a handful of long beans or green beans cut into 1 inch pieces with the white scallions for extra crunch.