Get ready to embark on a culinary adventure that will transport your taste buds straight to the bustling street markets of Bangkok! Pad Kra Pao Moo is not just a dish; it's a flavor explosion that combines the perfect balance of spicy, savory, and aromatic elements. This legendary Thai stir-fry is about to become your new obsession, promising a quick, mouthwatering meal that can be whipped up in just 25 minutes. Whether you're a spice lover or a curious foodie, this recipe will revolutionize your home cooking and have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 300g ground pork
- 2 cloves garlic, minced
- 2-3 Thai bird chilies, chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 cup Thai basil leaves
- Cooked rice for serving
Instructions
- Prepare all ingredients by mincing garlic, finely chopping Thai bird chilies, and washing Thai basil leaves.
- Heat a large wok or heavy skillet over high heat. Add 2 tablespoons of vegetable oil and wait until it becomes very hot and slightly smoking.
- Add minced garlic and chopped Thai bird chilies to the hot oil. Stir quickly for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add ground pork to the wok, breaking it up with a spatula. Cook for 3-4 minutes, stirring constantly to ensure the meat is evenly browned and no pink remains.
- Pour in soy sauce, fish sauce, and oyster sauce. Mix thoroughly to coat the meat and create a flavorful base.
- Continue cooking for another 2-3 minutes, allowing the sauce to caramelize slightly and the meat to develop deep flavor.
- Turn off the heat and immediately add fresh Thai basil leaves. Stir quickly to wilt the basil and release its aromatic oils.
- Serve hot over steamed jasmine rice, garnishing with additional fresh basil if desired.
Tips
- Heat is Key: Use a wok or heavy skillet and ensure it's scorching hot before adding ingredients. This creates that authentic Thai street food sear and prevents soggy meat.
- Chili Control: Adjust the number of Thai bird chilies to match your spice tolerance. For a milder version, remove the seeds, or for daredevils, add extra chilies.
- Basil Matters: Use fresh Thai basil if possible. Its unique flavor is crucial to the dish's authenticity. Add it at the very end to preserve its vibrant taste and aroma.
- Meat Texture: Break up the ground pork into small pieces while cooking to ensure even browning and a perfect texture.
- Sauce Balance: The combination of soy, fish, and oyster sauces creates a complex flavor profile. Taste and adjust to your preference.
- Serving Suggestion: A crispy fried egg on top is traditional and adds an extra layer of deliciousness to this classic Thai dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 25g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 80mg
