About This Dish
Pad Krapow Moo, also known as Thai Basil Pork, is a beloved street food dish in Thailand. It's a quick stir-fry that packs a punch with its spicy, savory, and aromatic flavors. The star of this dish is the holy basil, which gives it its distinctive taste.
🌶️🌶️🌶️ Spice Level: Hot
Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 2
Ingredients
- 300g ground pork
- 4-5 cloves of garlic, finely chopped
- 3-4 Thai bird's eye chilies, finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 cup holy basil leaves
- 2 eggs (optional, for topping)
Instructions
- Heat oil in a wok or large frying pan over high heat.
- Add garlic and chilies, stir-fry for about 30 seconds until fragrant.
- Add the ground pork and cook, breaking it up with a spatula, until it's no longer pink (about 2-3 minutes).
- Add oyster sauce, fish sauce, dark soy sauce, and sugar. Stir-fry for another 2 minutes.
- Toss in the holy basil leaves and cook for another 30 seconds until they're wilted.
- Taste and adjust seasoning if needed.
- If desired, fry eggs in a separate pan to top the dish.
- Serve hot over jasmine rice, topped with a fried egg if using.
Tips and Variations
- Can't find holy basil? Thai sweet basil or even regular basil can work in a pinch, though the flavor will be different.
- For a lower-fat option, try using ground chicken or turkey instead of pork.
- Adjust the number of chilies to your preferred spice level.
- Some people like to add sliced long beans or bell peppers for extra crunch and nutrition.
Serve With
Pad Krapow Moo is traditionally served with jasmine rice and a fried egg on top. For a complete meal, consider adding these sides:
- Tom Yum Goong (Hot and Sour Shrimp Soup)
- Som Tam (Green Papaya Salad)
- Kai Jeow (Thai Omelette)
