Recipes
Pad Krapow Moo
(Pork fried with Holy Basil)
By Chef Andy Ricker
Pad Krapow Moo originated in Thailand and is commonly found in Thai cuisine. The name “Pad Krapow Moo” translates to “stir-fried holy basil with pork” in English. “Pad” refers to the stir-frying technique, “Krapow” means holy basil, and “Moo” means pork. Thai cuisine is known for its bold flavors and aromatic ingredients, and Pad Krapow Moo is a perfect representation of this. The dish typically includes minced or ground pork, which is stir-fried with garlic and chili peppers to create a spicy and savory flavor profile.
Recipe
Ingredients
| Neutral oil | 1 tablespoon |
| Pounded or roughly chopped garlic | 10 g / 1 tablespoon |
| Pounded or roughly chopped fresh red Thai chiles | 10 g / 1 tablespoon |
| Thai chiles, toasted | 2 dried |
| Minced pork | 120 g |
| Thinly sliced onion | 50 g / 1/3 cup |
| Kin Dee Fish sauce | 1½ tablespoons |
| Water | 1 tablespoon |
| Thai black soy sauce | 1½ teaspoons |
| Kin Dee Coconut Aminos | 1 teaspoon |
| Packed cup fresh holy basil leaves | 15 g / ½ cup |
| Freshly cooked Kin Dee Khao Hom Mali (jasmine rice) | 1 to 1½ cups |
| Egg, room temperature | 1 raw |
| FRY THE EGG | |
| Heat the oil in a wok over high heat and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the egg. It should spit and sizzle violently and the whites should bubble. Cook, frequently tipping the pan slightly and basting the egg with the oil, just until the white has set and the yolk is cooked the way you like it (I prefer my yolk slightly runny), about 1 minute. Transfer the egg, leaving the oil in the pan, to paper towels to drain. | |
| MAKE THE DISH | |
| Heat the oil in the wok over high heat and swirl it again. When it begins to smoke lightly, add the garlic and fresh and dry chiles and cook, stirring often, until fragrant, about 20 seconds. Add the pork, stir for 15 seconds or so, then add the onion and stir for another 15 seconds. Add the fried chiles, breaking them in half, and stir for another 15 seconds. | |
| Add the fish sauce, water, black soy sauce and coconut aminos, stir constantly for 10 seconds or so, then turn off the heat. Add the basil, stir well, and transfer to the plate. | |
| Serve with the rice and egg. |
