Pad Krapow Moo Saap (Stir-Fried Basil Pork)

Name: Pad Krapow Moo Saap (Stir-Fried Basil Pork)
Yield: 4
Cuisine: Thailand
Ingredients: Sunflower oil, divided — 3 tbsp (45 ml); Garlic cloves, minced — 5; Thai bird's eye chillies, minced (adjust to taste) — 4–6; Minced pork — 400 g (14 oz); Oyster sauce — 1 tbsp; Soy sauce — 1 tbsp; Fish sauce — 1 tsp; Sugar — 1 tsp; Water — 2 tbsp; Holy basil leaves (or Thai basil as a substitute) — 1 cup; Eggs — 4; Steamed jasmine rice, to serve

The Quirky Foodster Team

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Servings

Ingredients

Sunflower oil, divided — 3 tbsp (45 ml)
Garlic cloves, minced — 5
Thai bird's eye chillies, minced (adjust to taste) — 4–6
Minced pork — 400 g (14 oz)
Oyster sauce — 1 tbsp
Soy sauce — 1 tbsp
Fish sauce — 1 tsp
Sugar — 1 tsp
Water — 2 tbsp
Holy basil leaves (or Thai basil as a substitute) — 1 cup
Eggs — 4
Steamed jasmine rice, to serve

Method

Heat 2 tbsp of the oil in a wok over high heat and stir-fry the garlic and chillies for 30 seconds until fragrant.
Add the minced pork and stir-fry for 4–5 minutes, breaking it up, until browned and cooked through.
Stir in the oyster sauce, soy sauce, fish sauce, sugar and water, and cook for 1–2 minutes, until the sauce coats the pork.
Remove from the heat and stir through the holy basil leaves until just wilted.
Meanwhile, heat the remaining 1 tbsp oil in a small frying pan over medium-high heat and fry the eggs individually, sunny-side up, until the whites are set and edges crispy.
Serve the basil pork over steamed rice, topped with a fried egg.

Introduction: Pad krapow, minced pork stir-fried with garlic, chilli and holy basil, is arguably Thailand's most common
everyday lunch, sold at food stalls nationwide and typically served over rice with a fried egg on top.

Cultural Background: Pad krapow, minced pork stir-fried with garlic, chilli and holy basil, is arguably Thailand's most common
everyday lunch, sold at food stalls nationwide and typically served over rice with a fried egg on top. Its
quick preparation and bold, punchy flavour make it a staple of daily Thai cooking.

Tips: Cook over high heat and work quickly — pad krapow is meant to be a fast, high-heat stir-fry. Holy basil has a sharper, more peppery flavour than regular Thai basil; use it if you can find it for the most authentic result.

Variations: Use minced chicken or beef instead of pork. Add a handful of green beans or long beans, sliced thin, for extra vegetables. A vegetarian version can be made using finely chopped mushrooms or crumbled tofu in place of the pork,
with soy sauce and mushroom sauce instead of the fish and oyster sauces.

Vegetarian Pad Krapow: Replace the minced pork with 400 g (4 cups) finely chopped mushrooms or
crumbled firm tofu. Replace the oyster sauce with vegetarian mushroom stir-fry sauce, and omit the fish
sauce, adding a little extra soy sauce to taste. Proceed exactly as directed, topping with a fried egg or
omitting it for a vegan version.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in a hot wok or pan for a few minutes, stirring, until warmed through.

FAQs:

Q: What is holy basil?

A: A peppery, slightly spicy variety of basil (different from sweet Thai basil) traditionally used in pad krapow, available at Asian grocers.

Q: Can I use regular basil?

A: Thai basil is the closest common substitute; regular Western sweet basil has a very different flavour and isn't recommended.

Q: Is this dish very spicy?

A: It's traditionally made with a noticeable chilli kick, though the amount can be adjusted to taste.