
This delicious stir fry is sometimes called the “other national Thai dish” because of its popularity, as opposed to Pad Thai. Indeed, it’s truly delicious—especially when served with jasmine rice—and really easy to make.
It’s best to prep and measure all of the ingredients before you begin cooking because once you start, you’re not going to have time to stop and measure out ingredients.
What you’ll need
- 1T fish sauce
- 2T oyster sauce
- 1t (yes, teaspoon) dark soy sauce
- 2T brown sugar
- 1T neutral oil
- 3 medium shallots, finely chopped (about 0.5 cups)
- 1T garlic paste or 3 cloves garlic shaved with a microplane
- 1 lb. lean ground pork
- 4 Thai chilies, sliced (slice in half, lengthwise and remove some or all the sides for less heat)
- Up to 2 cups fresh Thai basil
What to do
Mix the fish sauce, oyster sauce, soy sauce and sugar in a small bowl until the sugar is completely dissolved.
Begin heating a large frypan or wok over high heat, adding the 1T of oil as the wok’s heating up. When the wok is hot, start frying the shallots and garlic for a couple of minutes. Be careful not to burn the garlic. If you do, start over with new garlic.
When the garlic has just a little color, add the ground pork, breaking it up as it cooks. Once the pork is cooked through, add the mixed sauce, followed by the Thai chilies. Ensure that the sauce and chilis are distributed throughout the pork by mixing thoroughly for about a minute.
Last, stir in the Thai basil, cooking it until it has wilted.
Serve hot with jasmine rice or rice noodles.

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