Since moving back to England, I constantly crave Thai food. I often wake up and fancy a big bowl of spicy beef noodle soup for breakfast like we used to have, or just a good chicken fried rice with a fried egg on top. A lot of Thai dishes can take a lot of time and preparation due to how many fresh ingredients you need to get and chop especially in the UK, but this dish is quick and easy and always sorts out my cravings.
Pad Kra Pao Moo is one of my favourite Thai dishes. It is basically stir fried pork with Thai basil. Pad Krapow is the stir fried basil and the ‘moo’ is pork. You can also make pad krapow gai. (gai = chicken) but the pork is ‘moo’ personal favourite!!
What you’ll need for two people is:
- 500 grams of lean pork mince/chicken
- Large handful of fresh basil leaves – Asda sometimes do fresh Thai basil so look out for that (they taste so different to your normal basil
- 8-10 garlic cloves
- 4 chillies (2 red, 2 green) – preferably Thai chilis if you can get them
- 1 tbsp of oil
- 6 tbsp of oyster sauce
- 1 tbsp of soy sauce
- 1/2 teaspoon of sugar
- 1/2 tbsp of fish sauce
- 2 eggs
- Rice (you can cook from scratch but Veetee Thai Jasmine rice is delicious and goes perfect with this dish)
- Green beans, cucumber, Chinese or Romain lettuce leaves to have on the side
- Chop and mince your garlic cloves, I would personally use 10 because I love garlic but use 8 if you don’t like it so much. Do the same with your chilis, again as many as you like. If you have a pestle and mortar, use one of those and bash them up so they look like a paste.
2. Grab a wok or big frying pan and throw in your oil, heat it up nice and hot and toss in your garlic and chili paste and keep it moving. Do this for about 20 seconds – BE CAREFUL NOT TO BURN THIS, turn the heat down.
3. Add the minced pork and keep stirring it all together till it is almost cooked, this should take between 2-5 minutes depending on how high you have the heat.
*If you want you can add green beans the recipe, simply chop off both ends and cut the beans into about 1.5 cm long bit and toss them in when you throw your meat in the pan.*
If you feel like it’s getting a little dry you can always add a small drop of water!
4. Add your oyster sauce, soy sauce, fish sauce and the sugar to your pork, keep stirring and frying till the pork is cooked – it should be about another minute or so. You can also tear in some basil leaves at this point and stir them in.
5. Once it’s cooked and seasoned to taste (feel free to add more sauces or sugar if you like) then add the fresh basil leaves and turn off the heat straight away so the basil doesn’t wilt too much.
6. Grab another small frying pan and fry up two eggs to your liking. Thai style fried eggs are cripsy but the yolk is still soft. To do this you need to get your oil very hot (almost spitting and crack your egg into that and let the whites crisp up.
7. Place your rice in a little bowl and gently put that on your plate so it forms a little mound of rice. Pop your egg on top of your rice and pile on your pad krapow, garnish with cucumber, green beans and lettuce leaves and then sit down, grab a fork and spoon and tuck in Thai style.
If you want to go the whole hog, make some ‘Prik Nam Pla’ – Basically chopped Thai chilis and garlic in fish sauce. You can use this as a dipping sauce for your condiments, or pour it over your rice and egg.
If you try this recipe, let me know and send in some pictures or tag me on Instagram (@lucyjmitchell)
Love Lucy xx