Pad Krapao Moo

Ingredients

Instructions

1. 1

   Mix the stir-fry sauce in a small bowl until the palm sugar dissolves: fish sauce, oyster sauce, light soy sauce, tamarind paste, palm sugar, and water. Set it beside the stove so the stir-fry cooks quickly once the pan is hot.

2. 2

   Roughly chop the garlic, finely slice or pound the chilies, and thinly slice the shallot. Pick the holy basil leaves from the stems. If the rice is not already hot, warm the cooked jasmine rice now.

3. 3

   Heat a wok or large frying pan over medium-high heat. Add 15 ml neutral oil for the stir-fry. Add the garlic and chilies and fry for 10-15 seconds until fragrant but not browned. Add the shallot and stir-fry for about 30 seconds to soften slightly.

4. 4

   Add the minced pork and spread it out briefly against the hot surface before breaking it up. Stir-fry for 2-3 minutes until it loses its raw color and some edges begin to brown; a little caramelization gives the dish its deep savory flavor.

5. 5

   Pour in the prepared stir-fry sauce and cook for 1-2 minutes, stirring continuously, until the pork is fully cooked and glossy and the sauce lightly coats the meat rather than pooling in the pan.

6. 6

   Turn off the heat, add the holy basil leaves, and toss just until wilted and aromatic. Do not overcook the basil or it will lose its fresh, peppery character.

7. 7

   In a second pan, heat the remaining 15 ml neutral oil over medium-high heat. Fry the eggs until the whites are set and the edges are golden and crisp while the yolks stay runny, about 1-2 minutes. For fully set yolks, cook 30-60 seconds longer.

8. 8

   Divide the hot jasmine rice between 2 plates, spoon the pad krapao moo over the rice, and top each portion with a fried egg. Serve immediately.

Nutrition per serving

Notes

• •Holy basil is the most traditional choice; Thai basil can be used if holy basil is unavailable, but the flavor will be sweeter and less peppery.
• •A very hot pan is key: the pork should fry, not steam. If your pan is small, cook the pork in 2 batches.
• •Adjust the chilies to taste. Six grams gives a classic medium-hot result for 2 servings.
• •This is often served with prik nam pla (fish sauce with sliced chilies) and cucumber for contrast.

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