Pad Krapow Moo (Thai Basil Pork Stir-Fry) 🌶️

Name: Pad Krapow Moo (Thai Basil Pork Stir-Fry)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2-4 servings
Cuisine: Thai
Ingredients: 300 g minced pork (or chicken); 1 cup holy basil leaves (kraphow; Thai basil in a pinch); 4–8 bird's-eye chilies, smashed; 5 cloves garlic, smashed; 2 long beans or snake beans, sliced; 1 tbsp vegetable oil; Sauce: 1 tbsp oyster sauce, 1 tbsp light soy, 1 tsp dark soy, ½ tsp ground white pepper, pinch sugar; To serve: jasmine rice, 2 fried eggs with lacy crispy edges

Thailand's answer to 'what do you eat when you don't feel like deciding': minced pork blistered with garlic, bird's-eye chilies and holy basil over rice, crowned with a crispy-edged fried egg whose yolk is secretly the sauce. Every Bangkok street stall has a wok hotter than your stove — the recipe below is the home version that still hits.

Central Thailand Thai ⏱ 20 min Easy

Method

1

Pound chilies and garlic in a mortar — smashed, not chopped; bruised garlic perfumes oil faster. Mix the sauce in a cup so nothing burns while you pace the wok.
2

Get one wok screaming hot before the oil goes in. Fry the egg first in plenty of hot oil, basting the top with spoonfuls of oil until set with a molten middle; rest on paper.
3

Drop the smashed garlic-chili in the leftover oil 10 seconds till fragrant, then the mince. Don't stir for 20 seconds — let the pork char slightly, that bitterness is the point.
4

Break the meat up, add beans, pour the sauce around the wok wall so it caramelizes instead of stewing.
5

Kill the heat, throw in the basil and toss 10 seconds — holy basil is a finish herb, not a vegetable.
6

Scoop over rice, sit the crispy egg on top, break it so the yolk runs down the meat.

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Pad Krapow Moo (Thai Basil Pork Stir-Fry) 🌶️

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