Recipes

Pad Krapow Moo
(Pork fried with Holy Basil)
By Chef Andy Ricker

Pad Krapow Moo originated in Thailand and is commonly found in Thai cuisine. The name “Pad Krapow Moo” translates to “stir-fried holy basil with pork” in English. “Pad” refers to the stir-frying technique, “Krapow” means holy basil, and “Moo” means pork. Thai cuisine is known for its bold flavors and aromatic ingredients, and Pad Krapow Moo is a perfect representation of this. The dish typically includes minced or ground pork, which is stir-fried with garlic and chili peppers to create a spicy and savory flavor profile.

Recipe

Ingredients

Neutral oil	1 tablespoon
Pounded or roughly chopped garlic	10 g / 1 tablespoon
Pounded or roughly chopped fresh red Thai chiles	10 g / 1 tablespoon
Thai chiles, toasted	2 dried
Minced pork	120 g
Thinly sliced onion	50 g / 1/3 cup
Kin Dee Fish sauce	1½ tablespoons
Water	1 tablespoon
Thai black soy sauce	1½ teaspoons
Kin Dee Coconut Aminos	1 teaspoon
Packed cup fresh holy basil leaves	15 g / ½ cup
Freshly cooked Kin Dee Khao Hom Mali (jasmine rice)	1 to 1½ cups
Egg, room temperature	1 raw
FRY THE EGG
Heat the oil in a wok over high heat and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the egg. It should spit and sizzle violently and the whites should bubble. Cook, frequently tipping the pan slightly and basting the egg with the oil, just until the white has set and the yolk is cooked the way you like it (I prefer my yolk slightly runny), about 1 minute. Transfer the egg, leaving the oil in the pan, to paper towels to drain.
MAKE THE DISH
Heat the oil in the wok over high heat and swirl it again. When it begins to smoke lightly, add the garlic and fresh and dry chiles and cook, stirring often, until fragrant, about 20 seconds. Add the pork, stir for 15 seconds or so, then add the onion and stir for another 15 seconds. Add the fried chiles, breaking them in half, and stir for another 15 seconds.
Add the fish sauce, water, black soy sauce and coconut aminos, stir constantly for 10 seconds or so, then turn off the heat. Add the basil, stir well, and transfer to the plate.
Serve with the rice and egg.