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+ servings

Thai Holy Basil Stir Fry (Whole30, Paleo)

A Whole30 and Paleo friendly take on the classic Thai holy basil pork stir fry (pad kra pao moo).
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people


  • 1 pound ground pork or ground chicken
  • 1 1/2 cup Thai holy basil removed from stem and tightly packed
  • 2 small shallots thinly sliced
  • 5-7 garlic cloves peeled and thinly sliced
  • 4-5 Thai chili pepper thinly sliced
  • 1 tbsp fish sauce
  • 1 tbsp coconut aminos
  • 1/2 tbsp apple juice
  • 1 tsp kosher salt
  • 1 tbsp avocado oil

Crispy Fried Eggs

  • 1-4 tbsp avocado oil or any cooking fat
  • 1-4 eggs one egg per person


  1. Preheat wok over medium-high heat with avocado oil, add in the shallots and garlic. Fry for about 3 minutes or until fragrant. Add in the sliced Thai chili peppers and stir fry for another minute.
  2. Turn the heat up to high and add the ground pork to the wok making sure to break it up into small pieces. Let the pork sit in the wok undisturbed for a minute so it starts crisping up.
  3. Pour in the fish sauce, coconut aminos, apple juice, and kosher salt. Mix until everything is well combined.
  4. Once pork is cooked through, turn off the heat and then add the Thai holy basil. Mix until the Thai holy basil starts to wilt. (The residual heat will wilt the basil.)
  5. Once the Thai basil has wilted, serve with cauliflower rice, and a crispy fried egg!

Crispy Fried Eggs

  1. Preheat a small skillet over medium-high heat with 1 tbsp avocado oil.
  2. Once oil is heated, add the cracked egg into the skillet. It will start bubbling up and the edges will start to brown.
  3. Using a spoon to carefully spoon the avocado oil on top of the egg to help with cooking it. Cook until the whites are opaque and yolk is to your liking. Repeat steps for each egg.

Recipe Notes