Photograph of the finished Pad krapow moo

Thailand · Cơm thịt heo xào húng quế

Pad krapow moo

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 600 g
  • Photograph of Thai basil Thai basil 60 g
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Chilli Chilli 12
  • Photograph of Oyster sauce Oyster sauce 40 ml
  • Photograph of Soy sauce Soy sauce 32 ml
  • Photograph of Fish sauce Fish sauce 32 ml
  • Photograph of Palm sugar Palm sugar 20 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Chop the pork coarsely with a knife, leaving some of the meat slightly chewy, then crush the garlic and chili peppers in a mortar.
  2. 2 Deep-fry the eggs over high heat for 2 minutes until the egg whites are puffed up and crispy around the edges, and the yolks are still runny. Remove and drain.
  3. 3 Sauté garlic and chili peppers in a little hot oil for 30 seconds, then add the pork and stir-fry over high heat for 4 minutes until the meat is cooked through and slightly browned.
  4. 4 Add oyster sauce, soy sauce, fish sauce, and palm sugar, stir quickly for 1 minute to coat evenly with the sauce.
  5. 5 Turn off the heat, add the basil and stir for 20 seconds until just wilted.
  6. 6 Scoop the hot rice onto a plate, spoon the stir-fried meat on the side, and place the fried egg on top.
Start cooking