Savory Thai Pork Basil Noodles with Egg
Savory Thai Pork Basil Noodles with Egg is a bold, street-food-inspired dish featuring seasoned ground pork stir-fried with garlic, chilies, and fresh Thai basil, tossed with silky rice noodles in a rich umami sauce. Topped with a perfectly fried crispy egg, it comes together in just 35 minutes and delivers authentic Thai flavors right from your own kitchen.
Equipment
- Wok or large heavy-bottomed skillet
- Small frying pan
- Tongs
- Small mixing bowl
Ingredients
- 1 lb ground pork with some fat for best flavor
- 8 oz fresh rice noodles wide or medium-width; dried noodles soaked per package instructions work too
- 1 cup fresh Thai basil leaves loosely packed, picked from stems
- 4 large eggs
- 4 cloves garlic minced
- 2 Thai bird chilies sliced; adjust to taste, seeds removed for less heat
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce use tamari for gluten-free
- 1 teaspoon sugar
- 3 tablespoons neutral oil divided; vegetable or avocado oil recommended
- 1 pinch white pepper
Instructions
- Prep all ingredients before turning on the stove. Mince the garlic, slice the chilies, pick the basil leaves, and whisk together the oyster sauce, fish sauce, soy sauce, and sugar in a small bowl. Have everything within arm's reach of the stove.
- If using dried rice noodles, soak them in hot water according to package directions until just pliable but not fully cooked, about 8 to 10 minutes. Drain and set aside. Fresh noodles can be used straight from the package.
- Place your wok or large heavy-bottomed skillet over the highest heat your stove allows. Add 2 tablespoons of oil and let it heat until it shimmers and just begins to smoke, about 1 to 2 minutes. High heat is essential for achieving wok hei, the slightly smoky, charred edge that defines great Thai stir fry.
- Add the minced garlic and sliced bird chilies to the hot oil. Stir constantly for about 30 seconds until deeply fragrant and just beginning to turn golden. Do not let them burn.
- Add the ground pork to the wok in one even layer. Let it sear undisturbed for about 90 seconds to develop color, then break it apart with a spatula. Continue stir frying for 3 to 4 minutes until the pork is fully cooked through and beginning to caramelize at the edges. Add the white pepper and stir to combine.
- Pour the sauce mixture over the pork. Toss and stir vigorously for about 1 minute until the pork is evenly coated and the sauce is bubbling and fragrant.
- Add the noodles to the wok. Use tongs to fold them through the pork mixture, coating every strand in the sauce. Cook for 1 to 2 minutes, tossing frequently, until the noodles are heated through and beginning to absorb the sauce. If the noodles are sticking, add a splash of water or chicken broth to loosen.
- Remove the wok from heat. Fold in the fresh Thai basil leaves and toss gently. The residual heat will wilt the leaves perfectly while preserving their fragrance. Taste and adjust seasoning if needed.
- Heat the remaining 1 tablespoon of oil in a small frying pan over medium-high heat. Fry each egg individually until the whites are fully set and the edges are golden and lacey, about 2 minutes per egg. Season with a small pinch of white pepper.
- Divide the noodles among four serving bowls. Top each bowl with a fried egg. Serve immediately with fish sauce, chili flakes, and extra sliced chilies on the side for individual seasoning.
Notes
Use the highest heat your stove allows for authentic wok hei flavor. Prep all ingredients before cooking as this dish moves fast. Do not crowd the pan when cooking pork, cook in batches if doubling the recipe. Always taste before adding extra salt as the sauce components are already well-seasoned. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth. The pork and sauce mixture can be frozen for up to 2 months.