Pad Krapow Moo
Pad Krapow Moo
Ingredients
For the Pad Krapow Moo
- 600 grams pork mince
- 6 bird's eye chillies
- 6 long red chillies
- 10 cloves garlic
- 2 tablespoons neutral oil
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 4 handfuls Thai holy basil
- 4 eggs
- 4 servings steamed jasmine rice, to serve
For the Prik Nam Pla
- 4 tablespoons fish sauce
- 2-4 bird's eye chillies
- 1 lime, juice of
Instructions
- 1
Pound the bird's eye chillies, long red chillies, and garlic in a mortar until roughly crushed. Set aside.
⏱️ 3 min
- 2
Heat your wok over high heat until it is screaming hot.
⏱️ 1 min
- 3
Add 2 tablespoons of neutral oil to the hot wok, then add the crushed chilli and garlic mixture. Fry until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min
- 4
Add the 600 grams of pork mince to the wok and break it up with your spatula. Cook hard, stirring frequently, until the pork is browned and has some color, about 3-4 minutes.
⏱️ 4 min
- 5
Add 2 tablespoons of fish sauce, 2 tablespoons of oyster sauce, 2 teaspoons of light soy sauce, 2 teaspoons of dark soy sauce, and 2 teaspoons of sugar to the pork. Toss everything together until the mixture is glossy and well combined.
⏱️ 1 min
- 6
Turn off the heat. Add the 4 handfuls of Thai holy basil to the wok and toss just until the basil is wilted, about 30 seconds.
⏱️ 1 min
- 7
In a separate pan, heat a small amount of oil over medium-high heat. Fry the 4 eggs until the edges are crispy and the yolk is still runny. This usually takes 1-2 minutes per egg.
⏱️ 4 min
- 8
To prepare the Prik Nam Pla, combine 4 tablespoons of fish sauce, 2-4 bird's eye chillies (finely sliced or crushed), and the juice of 1 lime in a small bowl. Stir to combine.
⏱️ 2 min
- 9
Serve the Pad Krapow Moo immediately over steamed jasmine rice, with a fried egg on top of each serving and the Prik Nam Pla on the side for drizzling.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad Krapow Moo
For the Pad Krapow Moo
- 600 grams pork mince
- 6 bird's eye chillies
- 6 long red chillies
- 10 cloves garlic
- 2 tablespoons neutral oil
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 4 handfuls Thai holy basil
- 4 eggs
- 4 servings steamed jasmine rice, to serve
For the Prik Nam Pla
- 4 tablespoons fish sauce
- 2-4 bird's eye chillies
- 1 lime, juice of
Instructions
- 1
Pound the bird's eye chillies, long red chillies, and garlic in a mortar until roughly crushed. Set aside.
⏱️ 3 min - 2
Heat your wok over high heat until it is screaming hot.
⏱️ 1 min - 3
Add 2 tablespoons of neutral oil to the hot wok, then add the crushed chilli and garlic mixture. Fry until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 4
Add the 600 grams of pork mince to the wok and break it up with your spatula. Cook hard, stirring frequently, until the pork is browned and has some color, about 3-4 minutes.
⏱️ 4 min - 5
Add 2 tablespoons of fish sauce, 2 tablespoons of oyster sauce, 2 teaspoons of light soy sauce, 2 teaspoons of dark soy sauce, and 2 teaspoons of sugar to the pork. Toss everything together until the mixture is glossy and well combined.
⏱️ 1 min - 6
Turn off the heat. Add the 4 handfuls of Thai holy basil to the wok and toss just until the basil is wilted, about 30 seconds.
⏱️ 1 min - 7
In a separate pan, heat a small amount of oil over medium-high heat. Fry the 4 eggs until the edges are crispy and the yolk is still runny. This usually takes 1-2 minutes per egg.
⏱️ 4 min - 8
To prepare the Prik Nam Pla, combine 4 tablespoons of fish sauce, 2-4 bird's eye chillies (finely sliced or crushed), and the juice of 1 lime in a small bowl. Stir to combine.
⏱️ 2 min - 9
Serve the Pad Krapow Moo immediately over steamed jasmine rice, with a fried egg on top of each serving and the Prik Nam Pla on the side for drizzling.
⏱️ 1 min