Photograph of the finished Pad kra pao moo

Thailand · Thịt heo xào lá quế Thái Pad kra pao moo

Pad kra pao moo

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

What to get ready

  • Photograph of Pork Pork 880 g
  • Photograph of Italian basil Italian basil 160 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Chilli Chilli 24
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Oyster sauce Oyster sauce 60 ml
  • Photograph of Soy sauce Soy sauce 48 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 160 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Grind the garlic and chili peppers in a mortar until they form a coarse paste; chopping with a knife doesn't bring out the same aroma as grinding.
  2. 2 Heat the pan until very hot, then sauté the garlic and chili for 30 seconds. If the pan isn't hot enough, the dish will release water and taste bland.
  3. 3 Add the coarsely minced pork to the pan and stir-fry over high heat for 3 minutes until the meat is browned.
  4. 4 Season with fish sauce, oyster sauce, soy sauce, and sugar, then stir for 60 seconds until the sauce coats the meat.
  5. 5 Turn off the heat, then add the handful of basil leaves and stir for 15 seconds using the remaining heat.
  6. 6 Fry a crispy-edged sunny-side-up egg and place it on top of the rice along with the stir-fried meat.
Start cooking