Pad Kra Pao Udon (Thai Basil Stir Fry Udon)
Love Thai street food but want to mix things up?
This Pad Kra Pao Pork Udon combines Thailand’s bold basil stir-fry with the chewy bite of Japanese udon. Spicy, savoury, and umami-packed, it’s perfect for a quick meal.
Swap pork for chicken or tofu - it’s super versatile! The key? Aromatic garlic, fiery chilli, and a perfect balance of salty, sweet, and savoury sauces.
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About this recipe
A Thai Favourite Meets Japanese Comfort Food
If you love the bold, punchy flavours of Thai street food and the satisfying chew of Japanese udon noodles, then this Pad Kra Pao Pork Udon is about to be your new obsession. It’s the perfect fusion dish—combining the spicy, garlicky, umami-packed goodness of pad kra pao (Thai basil stir-fry) with the comforting bite of thick, slurpable noodles.
Why Udon Instead of Rice?
Traditionally, pad kra pao is served with rice, but swapping it for udon gives the dish a fresh, exciting texture while still keeping the signature sweet-salty-spicy balance that makes it so addictive.
Udon noodles soak up the flavour-packed sauce beautifully, creating an ultra-satisfying bite every time.
Why You'll Love This Recipe
- It’s super versatile - Swap pork for chicken or tofu to suit your preference.
- The crispy fried egg on top? Game-changer - That runny yolk mixing into the spicy, umami-packed sauce takes it to the next level!
Ingredients
- 300g pork mince (or swap for chicken thigh or minced tofu)
- 2 cloves garlic, minced
- 1 Thai red chilli, finely sliced
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce
- ½ tbsp granulated sugar
- 1 fried egg, to serve
Pair it with
Instructions
1. Prep Your Ingredients
Mince the garlic, slice the chilli, and have all your sauces measured and ready to go.
If using chicken thigh, dice it into small pieces. If using tofu, mince it finely or crumble it for a ground-meat texture.
2. Stir-Fry the Protein
Heat a bit of oil in a pan over medium-high heat. Add the garlic and chilli and stir-fry until fragrant (about 30 seconds).
Add your pork, chicken, or tofu and cook until browned and cooked through.
3. Build the Flavour
Pour in the light soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir well to coat everything in that deep, savoury goodness.
Let it cook for another minute, allowing the sauce to slightly caramelise and infuse the meat.
4. Add the Udon
Toss in the udon noodles and stir-fry until they absorb the sauce and get slightly charred in spots. If the noodles are sticking together, add a splash of water to loosen them up.
5. Top It Off with a Crispy Fried Egg
In a separate pan, fry an egg until the edges are crispy but the yolk is still runny. This is non-negotiable - it adds the perfect richness to balance the spice and saltiness of the dish.
6. Serve and Enjoy
Plate up your Pad Kra Pao Udon, place the fried egg on top, and dig in!
The creamy yolk, the fiery chilli, and the umami-packed sauce make for an unreal combo.
Tips:
- For extra heat: Add more red chilli or a dash of chilli flakes.
- For a more traditional touch: Stir in some fresh Thai basil at the end for that signature anise-like aroma.
- For a vegetarian version: Use tofu and swap fish sauce for extra soy sauce or a dash of mushroom sauce.
This dish is fast, flavourful, and utterly satisfying - the perfect way to get your Thai street food fix with a fun Japanese twist. Try it out and let me know how it goes!
Video demonstration
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