Pad krapow moo
Pad Krapow Moo is my all time favorite dish! I prefer the version with pork, like I wrote here, but even the ones with chicken, beef or veal are delicious as well. It doesn’t even have to be minced meat. You can also use pieces. The holy basil is one of my favorite herbs, which make this dish so tasteful. Whenever my dad is in Thailand, he eats Pad Krapow Moo everyday. Because I don’t like to cook the same dish everyday I try to alternate with Khao Pad Krapow Moo Klook, which actually is the same dish but mixed with rice. I can’t eat any dish daily, but I do eat this a lot. Once you’ve tasted it, you’re life won’t be the same anymore!
- 250 gr minced 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
- 1 teaspoon of dark soy sauce
- Peel the garlic and crush it with your knife.
- Chop the chilies.
- Wash your holy basil and pick out the good looking leaves.
- 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 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)
If you like it more spicy, just add more chilly. If you like it less spicy just the spanish peppers instead of chilies.
*You can make this with chopped chicken (Pad Krapow Gai), beef (Pad Krapow Nua) or veal as well *