Khao pad krapow moo klook
Khao Pad Krapow Moo Klook is actually just a different way of eating Pad Krapow Moo. It’s has a milder taste, but still has the great flavours of Pad Krapow Moo. If you like Pad Krapow, you’ll like this too.
- 250 gr miced pork
- 3 cloves of garlic
- 2 Thai chilies
- a handful of Thai holy basil leaves
- 1 teaspoon of fish sauce
- ½ teaspoon of oyster sauce
- ½ teaspoon of sugar
- 1 teaspoon of dark soy sauce
- 300 ml uncooked rice
- Peel the garlic and crush it with your knife.
- Chop the chilies.
- Cook the rice.
- Wash your holy basil and pick out the good looking leaves (you don’t use the rest).
Have you purchased too many holy basil or you don’t always want to go to the store for fresh herbs: Read my tip.
- Heat your wok on high heat use 1 table spoon of oil.
- When the oil is hot, add the chilies and garlic. Stir fry for a few seconds, don’t let them burn.
- Add your minced pork and stir fry. Don’t let it get brown.
- Add your sauces and sugar and keep stir frying for a few seconds so the sauce is equally spread over the pork.
- Reduce your fire and add the holy basil keep stir frying for 5 sec. (Or in the case of electricity remove your wok from the heater before you add the holy basil)
- Add the rice and stir until everything is divided equally.
If you like it more spicy, just add more chilly. I’m not that good at eating spicy food.
You can make this with chopped chicken, beef or veal as well (it’s called differently then).