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Thai Spicy Minced Pork

Prep Time:

20 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

Thai food is growing in popularity in Japan and pad gaprao is one of the favourite dishes. This is my Japanese take on the "old school" dish that my good Thai friend Pam taught me. It's a cinch to make and a quick way to get something Thai onto your kitchen table. When Pam makes this, I find it super hot, so my versions is a little less spicy and a little more sweet. If you're counting your calories, then you don't have to include the fried eggs!


1/2 pointed sweet pepper

50g green beans

4 cloves garlic

1 dried or fresh chilli (adjust the amount to your taste)

1.5 tbsp veg oil

250g mince pork

2 tbsp fish sauce

1 tsp soy sauce

2 tsp brown or palm sugar

3 tbsp water

15g basil (or thai sweet basil - bai horapha - if available)

2 eggs


cut off both ends of the green beans then cut into small pieces

halve the pointed sweet pepper longways, and thinly slice

slice then mince the garlic

cut the chilli pepper into small pieces

heat 1 tbsp of the veg oil in a pan,  add the garlic & chilli fand stir fry for 30 seconds

add the minced pork & stir fry for 1 - 2 mins, then add the pepper & green beans & stir fry for another 3 - 4 mins

next, add the fish sauce, soy sauce, sugar & water & stir fry for a further 1 - 2 mins or until the green beans are cooked but still a little crunchy

add the basil & stir for 30 seconds

heat 1/2 tbsp of veg oil in a separate frying pan and fry the eggs

your Thai spicy minced pork is ready, serve with jasmine rice, topping the rice with a fried egg

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