Pad Kra Pao is a dish that my hubby loves to order when we dine at Thai restaurants. It’s a flavorful spicy stir fry of Thai holy basil with choice of meat. More commonly, pork or chicken are used.
I’m sharing Pad Kra Pao Moo here 😊 and that is, Thai basil and pork stir fry.
Instead of holy basil, I’m using Thai sweet basil and u may substitute pork for minced chicken/beef too.
120g minced pork
2 cloves garlic, chopped
2 strings of long beans, cut to 1.5cm thickness
2 pcs of baby corns, diced
generous bunch of Thai basil leaves
2-3 red chilli padi, diced*
1/2tsp Light soy sauce
1tsp Huadiao wine
Dashes sesame oil
3/4TBS Oyster sauce
1/2TBS Fish sauce^
1/2TBS Light soy sauce^
Dashes of Dark soy sauce
•Marinate minced pork with Seasoning 1. Leave in the fridge for at least 3hrs. Remove from fridge about 30mins before cooking.
•Heat wok & add about 2TBS cooking oil.
•Fry chopped garlic till fragrant,add chilli padi followed by long beans. Fry for a minute. Add 1/2tsp Sugar, stir fry & add in minced pork. Loosen the mince with spatula as you fry. Add oyster sauce.
•Add in baby corn. Stir fry for another minute. Add small amount (about 15ml) of water.
•Add fish sauce & light soy sauce. Continue stir frying. Add in the remaining water & dashes of dark soy sauce for colour.
•Add in basil leaves, toss well & dish up.
A common way to serve this dish is to add a fried egg on top of steam rice! Yumz! 😋
* The number of chilli padi depends on individual’s spicy tolerance.
^ The saltiness of light soy sauce may be different by brand/type. Pls adjust the amount of fish sauce & light soy sauce accordingly as both are salty.