D'Open Kitchen

COOKING FOR THE SOUL

Pad Krapow Moo Saap (Thai Basil Pork)

Recipe by

Pad Krapow Moo Saap simply means Thai basil pork stir fry. It is a famous dish in Thai and usually eaten with rice and fried egg. It is a quick and easy dish which only takes you less than 10 minutes to cook! The dish uses minced pork but you can substitute with chicken or beef. It is fried with garlic, bird's eye chilli and thai basil, which gave the dish its distinct flavours.

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Prep Time 10

Cook Time 10

Course Main Course

Cuisine Thai

Servings people

Calories 252 kcal

Equipment

Ingredients

10 cloves Garlic
3 each Shallots
6 each Bird's Eye Chilli
1 each Large Red Chilli
2 tsp Salt
2 tbsp Sweet Soy Sauce
2 tbsp Light Soy Sauce
2 tbsp Fish Sauce
3-4 tbsp water
2 tsp Sugar
4 tbsp Vegetable Oil
500 gram Pork minced
200 grams Green Snake Beans
1 bunch Holy Basil Leaves
4 bowls Cooked Rice
4 qty Large Eggs
2 tbsp Vegetable Oil

Instructions

Blend the garlic, shallots, chillis and salt together into a rough paste, and set aside.
Mix both soy sauces, fish sauce and 2 tbsp of water in a small bowl, and stir in the sugar to dissolve.
Heat the oil in a wok and throw in the chili-garlic pate and fry until fragrant. Add the pork and cook through then add green benas.
Add the soy and fish sauce mix and stir through, allowing to bubble before adding nearly all the basil and wilting it into the dish.
Serve over steam rice and scatter additional basil leaves on top as well as some fried eggs.
Fry some eggs, but leave the yolks runny.

Notes

Do not substitute Thai Basil leaves with other types of basil. The flavour and taste is very much different.
You can replace pork with your favourite protein
For vegetarian option, change to tofu

Nutrition

Calories: 252kcal

Keyword quick and easy, rice dish, stir fry

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.