Pad Krapow Moo
The dish Thailand actually eats on a Tuesday: fiery minced pork with holy basil, rice, and a crispy fried egg with lacy edges on top. Twelve minutes, one pan, absolute silence at the table.
- Total time
- 12 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Heat 3 tbsp oil in a small pan until it shimmers, crack in the eggs and fry 2 minutes, spooning hot oil over them, until the whites are fully set and crisp-edged and the yolk is still soft, then lift them out.
Heat the remaining oil in a wok over high heat and fry the pounded garlic and chillies for 20 seconds until fragrant but not browned.
Add the minced pork and stir-fry 4 minutes, breaking it apart, until it is browned and cooked right through with no pink remaining.
Add the oyster sauce, fish sauce, dark soy and sugar with 2 tbsp water, and toss 1 minute until the pork is glossy.
Kill the heat, stir through the holy basil until it just wilts, and serve over rice with a fried egg on each plate.
Read all that and thought “absolutely not”?
Completely fair. Pad Krapow Moo is sitting in the Thai kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Thai kitchen
Sour, sweet, salty and hot arguing in the best way.