Thai Basil Minced Pork with Stir Fried Noodles (37 Minutes)

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Thai basil minced pork is a flavorful and aromatic dish that brings together the spicy, savory flavors of Thai cuisine.

This dish features a bed of stir-fried noodles infused with the fragrant aroma of Thai basil, topped with a generous helping of minced pork cooked in a delicious sauce.

It’s a perfect meal for those who crave bold flavors and a satisfying, hearty dish!

  • Prep Time: 7 minutes
  • Cook Time: 30 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the minced pork:

  • 1 lb (450g) ground pork
  • 3 cloves garlic, minced
  • 2–3 red Thai chilies, minced (adjust to taste)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 1/4 cup chicken broth or water
  • 1 cup fresh Thai basil leaves

For the stir fried noodles:

  • 8 oz (225g) rice noodles or your favorite stir-fry noodles
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 red bell pepper, sliced (optional)
  • 2 carrots, julienned
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 1/4 cup chicken broth or water
  • 1 cup fresh Thai basil leaves

Instructions

  1. Prepare the noodles (10 minutes): Cook the rice noodles according to the package instructions. Drain and set aside.
  2. Cook the minced pork (10 minutes): In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and Thai chilies, and stir-fry for about 1 minute until fragrant. Add the ground pork and cook until browned, breaking it up with a spoon. Stir in the soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and chicken broth. Cook for another 2-3 minutes until the sauce thickens slightly. Add the fresh Thai basil leaves and cook until wilted. Remove from heat and set aside.
  3. Stir-fry the vegetables and noodles (10 minutes): In the same skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the sliced onion, red bell pepper (if using), and julienned carrots. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp. Add the cooked noodles, soy sauce, oyster sauce, fish sauce, dark soy sauce, and chicken broth. Toss everything together until the noodles are evenly coated with the sauce. Add the fresh Thai basil leaves and cook until wilted.
  4. Assemble the dish (5 minutes): Divide the stir-fried noodles among serving plates, creating a bed of noodles. Top each plate with a generous helping of the minced pork mixture.
  5. Serve (2 minutes): Garnish with additional fresh Thai basil leaves, if desired. Serve immediately and enjoy!

Notes

For the best flavor, use fresh Thai basil and adjust the amount of chilies to your preferred spice level.

This dish pairs well with a side of steamed vegetables or a fresh cucumber salad to balance the bold flavors.

If you prefer a saucier dish, you can increase the amount of chicken broth or water.

Enjoy this Thai basil minced pork as a satisfying meal that’s sure to impress!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 10g
  • Sodium: 1400mg
  • Fat: 20g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

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