Thai Spicy Stir-Fried Pork with Basil and Chili

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Thai street food dish with ground pork stir-fried with fiery chilies, garlic, and aromatic holy basil leaves. This Thai-inspired St. Patrick’s Day recipe, ready in about 22 minutes, pairs ground pork, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Thai cuisine 450 cal/serving

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Ingredients

1 lb (450g) ground pork
2 tbsp vegetable oil
5, finely chopped garlic cloves
4, thinly sliced fresh bird’s eye chilies
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp dark soy sauce
1 tsp sugar
1 cup, loosely packed holy basil leaves
3 cups, cooked white rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until hot but not smoking.
Step 2: Add 5 finely chopped garlic cloves and 4 thinly sliced fresh bird’s eye chilies to the wok, stir-frying for 30 seconds until aromatic.
Step 3: Add 1 lb ground pork and cook, breaking it apart with a spatula, for 5-7 minutes until fully cooked and starting to brown.
Step 4: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp dark soy sauce, and 1 tsp sugar. Continue cooking for 2 minutes until the sauce thickens and coats the pork.
Step 5: Turn off the heat, fold in 1 cup loosely packed holy basil leaves, stirring just until wilted.
Step 6: Serve immediately over 3 cups freshly cooked white rice.