Pad Krapao Moo (Chilli & Thai Basil Pork with Steamed Rice)
This dish is one of my favourite street food dishes when we visit Bangkok. Now that I can make a very authentic version at home, I don’t need to wait till I’m over there to enjoy it! The good thing it’s a fairly easy dish to put together and is a regular at our place. If you are feeling lazy you can leave out the wok egg, it’s not essential. Supermarkets are now also stocking Thai basil, but I usually get a nice big fresh bunch when I’m at the market.
The best part is you can use any protein you fancy, but we love ours with pork mince. Give it a go and let me know what you think!
Pad Krapao Moo (Chilli & Basil Pork with Steamed Rice)
Print RecipeIngredients
- 2 garlic cloves
- 4 red Asian Shallots
- 4 Thai red chillies
- 500g pork mince
- 2 makrut (kaffir lime) leaves, finely sliced
- 1 large handful Thai basil leaves
- ¼ tsp white pepper
- steamed jasmine rice, to serve
Sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp light soy sauce
- 1 tsp sugar
- 1 tsp sweet dark soy sauce
Wok Eggs
- 4 eggs
- 100ml vegetable oil
Instructions
- Using a mortar and pestle, pound the garlic, shallots and chillies to a rough paste. Side aside.
- Combine the sauce ingredients in a small bowl and mix until the sugar has dissolved.
- To make the wok eggs, heat the vegetable oil in a work over medium-high heat until the oil is hot. Crack one egg into a small bowl or cup and gently slide it into the hot oil. If your work is large enough, you can add another egg to the pan, be careful not to over crowd the wok. Let the egg cook in the hot oil without moving it. The whites will start to look firm and the edges will start to turn golden and crisp. Drizzle some hot oil over the top of the egg at the towards the end of cooking until the eggwhites are fully cooked. Remove and place on plate lined with paper towel. Repeat with remaining eggs.
- You will want around 1 tablespoon of oil left in the wok, so adjust accordingly. Saute the garlic, shallot and chilli paste for 1 minute, then add the pork mince and stir-fry for 2 minutes, breaking up the mince as you go until lightly browned. Pour over the sauce and stir-fry for a further minute.
- Stir in the sliced makrut leaves, basil and white pepper, transfer to a serving platter and serve with steamed jasmince rice.
Pad Krapao Moo (Chilli & Thai Basil Pork with Steamed Rice)