Gluten-Free Thai Basil Ground Pork (20 Minutes)

My buddy brought back a jar of Thai chili flakes from his trip to Chiang Mai last year, and I’ve been finding every excuse to use them since. This Thai basil ground pork — my spin on the classic Pad Krapow — was the dish that finally used up the whole jar. I’ve made it at least a dozen times now, and it never gets old. The whole thing comes together in one skillet, faster than delivery, and the smell alone will have everyone in the house asking what’s for dinner.

The Street Stall Classic — Made Clean

Pad Krapow is the kind of dish you’d grab from a street cart in Bangkok — fast, bold, no-frills. This version keeps all that punchy flavor but swaps in clean, gluten-free ingredients so you don’t have to think twice about it.

Ingredients

• 1½ lbs ground pork
• 2 tablespoons avocado oil
• 6 cloves garlic, minced
• 3 shallots, thinly sliced
• 3–4 Thai chilies, thinly sliced (adjust to heat preference)
• 3 tablespoons coconut aminos
• 1 tablespoon fish sauce (check label for GF)
• 1 tablespoon coconut sugar
• 2 cups packed fresh Thai basil leaves
• 4 large eggs (for fried eggs on top)
• Steamed jasmine rice, for serving

Instructions

1. Heat the skillet: Set a large skillet or wok over high heat. Add 1 tablespoon of avocado oil and let it shimmer — about 30 seconds.
2. Cook the aromatics: Add the garlic, shallots, and Thai chilies. Stir-fry for about 1 minute until fragrant and the shallots start to soften.
3. Brown the pork: Add the ground pork, breaking it into small pieces with a wooden spoon. Cook over high heat for 5–6 minutes, letting it get some crispy browned edges — don’t stir too much.
4. Season it: Pour in the coconut aminos, fish sauce, and coconut sugar. Toss everything together and cook for another 2 minutes until the sauce coats the meat and reduces slightly.
5. Add the basil: Remove from heat and fold in the Thai basil leaves. They’ll wilt into the hot pork in about 30 seconds. Stir gently.
6. Fry the eggs: In a separate small skillet, heat the remaining 1 tablespoon of avocado oil over medium-high heat. Crack in the eggs and fry until the whites are set but the yolks are still runny, about 2–3 minutes.
7. Serve: Spoon the pork over steamed jasmine rice and top each bowl with a fried egg. Garnish with extra Thai basil and sliced chilies if you like it spicy.

Tips

• Don’t skip the high heat. The key to Pad Krapow is cooking fast and hot so the pork gets those caramelized, crispy edges.
• Thai basil vs. regular basil: Thai basil has an anise-like flavor that’s essential here. Regular sweet basil works in a pinch but won’t taste the same.
• Coconut aminos vs. soy sauce: Traditional recipes use soy sauce, but coconut aminos keep this fully gluten-free with a slightly sweeter, milder flavor — just use a touch more.
• Make it milder: Seed the Thai chilies before slicing, or substitute one serrano pepper for a gentler kick.
• Protein swap: Ground chicken or ground turkey work great here too — just increase the coconut aminos by 1 teaspoon since they’re leaner.