Photograph of the finished Pad nor mai

Thailand · Măng tươi xào lá quế Pad nor mai

Pad nor mai

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

What to get ready

  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 1.2 kg
  • Photograph of Pork Pork 600 g
  • Photograph of Italian basil Italian basil 120 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Chilli Chilli 20
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Oyster sauce Oyster sauce 60 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Oil Oil 140 ml
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Boil fresh bamboo shoots in uncovered water for 20 minutes, then rinse with cold water.
  2. 2 Boil the bamboo shoots with the lid open so the bitterness evaporates with the steam; if the lid is closed, the bamboo shoots will still be bitter and have a pungent smell.
  3. 3 Cut the bamboo shoots into thin strips and squeeze out the excess water.
  4. 4 Crush the garlic and chili peppers, sauté for 30 seconds, then stir-fry the minced pork for 4 minutes.
  5. 5 Add the bamboo shoots and stir-fry for 4 minutes over high heat until they absorb the sauce.
  6. 6 Season with fish sauce, oyster sauce, and sugar, then turn off the heat, mix in the basil leaves, and squeeze in some lemon juice.
Start cooking