Pad Krapow Moo Kai Dow
ID: 0d6c273c...
A classic and popular Thai street food dish featuring savory stir-fried minced pork with Thai basil, chillies, and garlic, served with steamed jasmine rice and a crispy fried egg on top.
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🍳 Cooking Flow
Sauté garlic, onion, and chilli in a hot wok with oil. → Stir-fry minced pork until browned, then season with fish sauce, soy sauce, oyster sauce, and sugar. → Toss in green beans and Thai basil, adding water as needed to keep it moist. → Fry an egg in hot oil until the edges are crispy but the yolk remains runny. → Serve the stir-fried pork and crispy egg over warm steamed rice.
Cooking Steps
Brief Cooking Order
Sauté garlic, onion, and chilli in a hot wok with oil. → Stir-fry minced pork until browned, then season with fish sauce, soy sauce, oyster sauce, and sugar. → Toss in green beans and Thai basil, adding water as needed to keep it moist. → Fry an egg in hot oil until the edges are crispy but the yolk remains runny. → Serve the stir-fried pork and crispy egg over warm steamed rice.
Introduction
A classic and popular Thai street food dish featuring savory stir-fried minced pork with Thai basil, chillies, and garlic, served with steamed jasmine rice and a crispy fried egg on top.
Step 1
Heat a wok and add a little bit of vegetable oil.
Step 2
Add the chopped onion, garlic, and chilli to the hot oil and sauté until fragrant.
Step 3
Add the finely chopped pork to the wok and stir-fry until it begins to brown.
Step 4
Season the mixture by adding fish sauce, dark soy sauce, oyster sauce, and sugar. Stir well to thoroughly combine.
Step 5
Mix in the green beans and add a couple of tablespoons of water to keep the mixture from drying out.
Ingredients List
Important Notes
If you don't want the dish to be too salty, use light soy sauce instead of dark soy sauce.
Adding a splash of water during stir-frying helps cook the green beans and prevents the pork from drying out too fast.
Thai sweet basil can be used as a substitute if holy basil is not easily available.
When frying the egg, make sure the oil is hot enough to create crispy, bubbly edges.
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