Pad Krapow Moo Sap (Minced Pork with Basil)

Pad krapow moo sap

A ubiquitous fast-food dish across Thailand, pad krapow can be found at nearly every roadside stall and restaurant in the country. Thai basil leaves give the dish a distinctly Thai flavor that sets it apart from similar dishes in other countries. Truly authentic recipes call for an egg to be fried in heavy oil and placed over the finished dish, adding a bit of complexity to a relatively simple preparation. Recipe Servings: Serves 2

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1/2 lb (226 g) minced pork
1 egg
4 Tbsp (60 ml) oil
1 red chili, minced
1 clove garlic, minced
1 Tbsp (15 ml) fish sauce
1/2 cup (7 g) thai basil leaves
1 Tbsp (15 ml) + 2 Tbsp (30 ml) vegetable oil, for frying

Directions

Add 1 tablespoon (15 ml) of vegetable oil to a wok or frying pan and heat over medium heat.
Once the pan is hot, add garlic and chili and sauté until fragrant.
Add pork and continue to stir-fry on medium heat until nearly cooked through. Add fish sauce and fresh Thai basil leaves. Stir-fry for 5–10 seconds and remove from heat. Transfer pork mixture to a serving dish.
In the same wok or pan, add 2 tablespoons (30 ml) oil over medium heat. Crack an egg into wok and fry until egg white is set and edges are brown and crispy, but the yolk is still soft. Place egg over the minced basil pork.
Serve immediately over hot jasmine rice.