Stir-fried Pork and Basil (Pad Krapow Moo Saap)

Pad Krapow Moo Saap is a very popular dish, and it's a staple in Thai restaurants around the world.

It's typically made by cooking garlic and Thai chili's in a hot wok, when it becomes aromatic, add minced (ground) pork, stirring until almost cooked through and adding oyster, soy and seasoning sauce and a hint of sugar. When all is incorporated, the holy basil is added right before serving.

Individual servings are plated over a bed of steamed white rice and often topped with a Kai Dao (fried egg).

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Lunch, Main Course

Cuisine Thai

Servings 2

Calories 493 kcal

Ingredients

9 Oz Ground pork
0.5 Oz Thai Chili Minced
3 Garlic Cloves Minced
0.5 Oz Holy Basil * See note
1 Tbsp Oyster sauce
1/2 Tbsp Soy sauce
1 Tsp Seasoning sauce
1 Tsp Sugar
2 Tbsp Oil

Instructions

You will be cooking in a very hot wok, so you won't have time to chase down ingredients while cooking. Get all your ingredients together in advance and stage close to your cooking area.
Preheat you wok on maximum heat, when temperature is reached, turn down to medium-high. Add the oil, give it a minute to get hot.
Add the Garlic and Thai Chili's to the wok, stirring constantly until it becomes aromatic and the garlic turns light brown.
Add the ground pork, use your cooking utensils to work the pork into smaller pieces.
When the pork is almost cooked all the way through, add the oyster sauce, seasoning sauce, soy sauce and sugar. Mix well to incorporate all.
Add the Holy basil and mix lightly.
Heat for another minute to get the basil up to temperature.
Serve over a bed of white rice. If desired, serve with sliced cucumbers to offer a cooling bite and additional texture.