Thai
Pad Kra Pao Moo
A Bangkok-style stir-fry of coarsely minced pork, pounded chilies and garlic, and fragrant Thai holy basil served over jasmine rice. The pork should be savory, spicy, and just a little glossy, with a crisp-edged fried egg on top.
Ingredients
- Coarsely minced pork, preferably not too lean300g
- Thai holy basil leaves1 packed cup
- Thai bird's eye chilies6 to 10
- Garlic cloves5
- Neutral oil3 tbsp
- Eggs2
- Oyster sauce1 1/2 tbsp
- Fish sauce1 tbsp
- Light soy sauce1 tsp
- Dark soy sauce1/2 tsp
- White sugar1/2 tsp
- Water or unsalted pork stock2 tbsp
- Cooked jasmine rice3 cups
- Prik nam pla, for serving2 tbsp
Method
- Pick the holy basil leaves from the stems, rinse briefly, and dry well.
- Pound the chilies and garlic in a mortar and pestle to a coarse paste.
- Stir together the oyster sauce, fish sauce, light soy sauce, dark soy sauce, sugar, and water or stock in a small bowl.
- Heat 2 tablespoons oil in a wok over medium-high heat and fry the eggs one at a time until the edges are browned and crisp and the yolks are still runny, then set aside.
- Pour off excess oil if needed, leaving about 1 tablespoon in the wok, and heat until very hot.
- Add the chili-garlic paste and stir-fry for 10 to 15 seconds until fragrant but not browned.
- Add the minced pork and stir-fry quickly, breaking it up with the spatula, until it is mostly cooked and beginning to brown in spots.
- Pour in the sauce mixture and toss over high heat until the pork is cooked through and glossy, about 1 minute.
- Turn off the heat, add the holy basil leaves, and toss just until wilted from the residual heat.
- Spoon jasmine rice onto two plates, top with the pork and a fried egg, and serve with prik nam pla on the side.
Common questions
Can I substitute Thai holy basil if I can't find it?
Yes, but the flavor will change. Sweet basil is the closest easy swap, though milder and sweeter. Italian basil works in a pinch. Add it off heat at the end so it stays fragrant and fresh.
How do I keep the basil from turning dark or soggy?
Add the basil after turning off the heat, then toss just until wilted. Wash it briefly, dry it very well, and don’t cook it for long. Excess heat or moisture will dull the aroma fast.
What are the most common mistakes when cooking Pad Kra Pao Moo?
Using lean pork, overcooking the basil, and not getting the wok hot enough are the biggest issues. The pork should brown slightly, the chilies should be fragrant but not burnt, and the sauce should stay glossy, not watery.
How should I store leftovers and reheat them?
Store the pork stir-fry and rice separately in airtight containers for up to 3 days. Reheat the pork in a hot pan with a splash of water. Fry a fresh egg if possible; it’s worth it.
What should I serve with it besides rice and egg?
Keep the sides simple: prik nam pla, sliced cucumber, and maybe a little fresh lime. A fried egg with crisp edges and runny yolk is the classic topper. Thai iced tea or a cold beer pairs well too.