Pad Krapow Moo (Thai Basil Pork Stir-fry)
Homemade Pad Krapow Moo: A Flavorful Thai Stir-fry with Minced Pork and Holy Basil
Pad Krapow Moo is a quintessential Thai comfort food. ‘Pad’ means stir-fry, ‘Krapow’ refers to holy basil, ‘Moo’ signifies pork, and ‘Sahp’ means minced. It’s essentially a minced pork and basil stir-fry served over rice. While Baek Jong-won’s popular recipe gained traction, this version offers a delightful twist, incorporating spinach for a Korean-inspired touch. Let’s embark on a culinary journey to create this aromatic and satisfying Thai stir-fry right in your own kitchen!
Main Ingredients
- 200g minced pork
- 1-2 red chilies, finely chopped (adjust to your spice preference)
- 10g Thai basil leaves (or regular basil)
- 4 cloves garlic, minced
- Pinch of crushed red pepper flakes (adjust for heat)
- 1 fried egg (sunny-side up or over easy recommended)
Sauce
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 0.5 Tbsp oyster sauce
- 0.3 Tbsp sugar (about 1/3 Tbsp)
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 0.5 Tbsp oyster sauce
- 0.3 Tbsp sugar (about 1/3 Tbsp)
Cooking Instructions
Step 1
First, let’s prepare the Pad Krapow sauce. In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 0.5 tablespoon of oyster sauce, and 0.3 tablespoon of sugar. Stir well until the sugar is dissolved. This sauce will be the flavor base for your delicious stir-fry.
Step 2
Prepare the aromatics. Finely chop the red chilies, removing the seeds if you prefer less heat. Mince the garlic cloves. If you like it spicier, you can add more chilies or have some crushed red pepper flakes ready to go. These will infuse the oil with wonderful fragrance.
Step 3
Next, pick the leaves from your 10g of Thai basil. Don’t worry if it looks like a lot – the basil wilts down significantly when stir-fried, and its aromatic presence is key to this dish. If Thai basil isn’t available, regular basil can be used as a substitute.
Step 4
Gently pat the minced pork with paper towels to remove any excess moisture. This step helps to reduce any gamey flavors and ensures a cleaner taste in the final dish.
Step 5
Heat a small amount of oil in a pan over medium-low heat. Add the minced garlic, chopped red chilies, and crushed red pepper flakes. Stir-fry until fragrant, being careful not to burn the garlic. This process releases a wonderful aroma.
Step 6
Once the aromatics are fragrant, increase the heat to high and add the minced pork. Break up any clumps with your spatula or chopsticks and stir-fry vigorously until the pork is no longer pink and is mostly cooked through. Stir-frying quickly helps achieve a good texture.
Step 7
When the pork is almost fully cooked, pour in the prepared Pad Krapow sauce. Stir-fry everything together for about 1-2 minutes, ensuring the sauce coats the pork evenly and caramelizes slightly.
Step 8
Finally, add the fresh basil leaves to the pan. Stir-fry very briefly, just for about 15-30 seconds, until the basil leaves are just wilted. Overcooking basil will diminish its fresh aroma, so a quick toss is all you need. Turn off the heat immediately.
Step 9
Serve the Pad Krapow Moo generously over a bed of steamed rice. Top with a beautifully fried egg – a runny yolk is especially delightful for mixing into the rice and pork. Enjoy your authentic and delicious homemade Pad Krapow Moo!
