Pad Krapow Moo Recipe

Pad Krapow Moo, also known as Thai Basil Pork, is a classic Thai dish that is both flavorful and easy to make. This dish is typically made with ground pork, fresh Thai basil, garlic, chilies, and a savory sauce. Follow this detailed recipe to create an authentic Pad Krapow Moo at home.

Pad Krapow Moo Recipe

Ingredients:

1. - 1 lb ground pork

2. - 2 tablespoons vegetable oil

3. - 4 cloves garlic, minced

4. - 2-3 Thai bird's eye chilies, minced (adjust to taste)

5. - 1 tablespoon oyster sauce

6. - 2 tablespoons soy sauce

7. - 1 tablespoon fish sauce

8. - 1 teaspoon sugar

9. - 1 cup fresh Thai basil leaves

10. - Steamed rice, for serving

11. - Lime wedges, for serving

Instructions:

1. Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.

2. Add the minced garlic and chilies to the pan and stir-fry for about 30 seconds, or until fragrant.

3. Add the ground pork to the pan and break it up with a spatula. Cook the pork, stirring occasionally, until it is no longer pink.

4. In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, and sugar. Pour this sauce over the cooked pork and stir to combine.

5. Add the fresh Thai basil leaves to the pan and stir-fry for another minute, or until the basil leaves are wilted.

6. Taste the dish and adjust the seasoning as needed. You can add more soy sauce or fish sauce for saltiness, or more sugar for sweetness.

7. Serve the Pad Krapow Moo hot over steamed rice. Garnish with additional Thai basil leaves and lime wedges on the side.

8. Enjoy your homemade Pad Krapow Moo with its delicious combination of savory, spicy, and aromatic flavors.

Note: For an extra kick of heat, you can add more Thai bird's eye chilies or drizzle some sriracha sauce over the dish before serving. You can also garnish with a fried egg on top for a traditional Thai touch. Enjoy this flavorful and aromatic Pad Krapow Moo with your family and friends for a taste of authentic Thai cuisine.

Hello! We are excited to hear your thoughts on this recipe. Have you given it a try? How did it turn out? We welcome any comments, opinions, or suggestions you might have. Your feedback is greatly valued by us.