Thailand Pad Krapow Moo Sap (Basil Pork Stir-Fry)
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: 2
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 Tbsp (45 ml) vegetable oil, divided
- 1 garlic clove, minced
- 1 red chile pepper, minced
- ½ lb (226 g) minced pork
- 1 Tbsp (15 ml) fish sauce
- ½ cup (7 g) Thai basil leaves
- 1 egg
- Cooked jasmine rice, as needed for serving
Directions
- Pour 1 tablespoon (15 ml) of vegetable oil into a wok or skillet set over medium heat.
- Add garlic and chile pepper to the hot oil and sauté until fragrant.
- Add pork and continue to stir-fry until nearly cooked through.
- Add fish sauce and fresh Thai basil leaves, stir-frying for 5–10 seconds before removing wok from heat.
- Divide pork mixture equally, placing each serving on a plate.
- Divide cooked jasmine rice equally, placing each serving on a plate next to the pork mixture.
- Pour remaining 2 tablespoons (30 ml) vegetable oil into wok or skillet set over medium heat.
- Crack an egg into the hot oil and fry until egg white is set and edges are brown and crispy but the yolk is still soft.
- Place egg over the jasmine rice.
- Serve immediately.
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