Since moving back home, I have constantly craved Thai food like this Tasty Pad Krapow Moo. I often wake up and fancy a big bowl of spicy beef noodle soup for breakfast like we used to have, or just a good chicken fried rice with a fried egg on top.
A lot of Thai dishes can take a lot of time and preparation due to how many fresh ingredients you need to get and chop, especially here, but this dish is quick and easy and always sorts out my cravings.
Pad Kra Pao Moo is one of my favourite Thai dishes. It is basically stir-fried pork with Thai basil. Pad Krapow is the stir-fried basil, and the ‘moo’ is pork. You can also make Thai pad krapow moo. Gai is chicken, but the pork is ‘moo,’ which is my personal favourite!
This dish is my go-to whenever I’m in a Thai restaurant. It reminds me of my travels in a tropical country. But, it also never misses as it’s a really tasty meal that everyone can genuinely enjoy.
Make sure you use only fresh meats and vegetables for this Thai Pad Krapow Moo recipe, as you can not get the same goodness if you use frozen or wilted ingredients.
This Pad Krapow Moo is a flavoursome dish I can never get enough of. I honestly believe that it will be among my most favourite noodle recipes ever!
I even recommend this to my friends who are interested in trying out Thai cuisine. When we’re out, and we happen to be in a Thai restaurant, I always make sure to recommend this specific dish. It’s that good!
This noodle dish is such a game-changer for me; thus I tried making this at home. Thankfully, I got it right on the first attempt.
Tasty Thai Pad Krapow Moo Recipe
Print RecipeIngredients
- 500 grams of lean pork mince
- Large handful of fresh basil leaves
- 8 to 10 garlic cloves
- 4 chillies
- 1 tablespoon of oil
- 6 tablespoons of oyster sauce
- 1 tablespoon of soy sauce
- 1/2 teaspoon of sugar
- 1/2 tablespoon of fish sauce
- 2 eggs
- Rice
- Cucumber
- Green beans
- Chinese or Romaine lettuce leaves
Instructions
- Chop and mince your garlic cloves until they look like a paste.
- Grab a wok or big frying pan, throw in your oil, heat it up nice and hot, toss in your garlic and chilli paste and keep it moving. Do this for about 20 seconds.
- Add the pork and keep stirring it all together until it is almost cooked; this step should take 2 to 5 minutes, depending on how high you have the heat.
- Add your soy sauce, oyster sauce, fish sauce and sugar to your pork.
- Keep stirring and frying until the pork is cooked – it should be about another minute or so. You can also tear in some basil leaves at this point and stir them in.
- Once it’s cooked and seasoned to taste (feel free to add more sauces or sugar if you like), add the fresh basil leaves and turn off the heat straight away so the basil doesn’t wilt too much.
- Grab another small frying pan and fry up 2 eggs to your liking. Thai style fried eggs are crispy, but the yolk is still soft. You need to get your oil hot (almost spitting and cracking your egg) and let the whites crisp up.
- Place your rice in a bit of a bowl and gently put it on your plate to form a little mound of rice. Pop your egg on top of your rice and pile on your pad kra pow, garnish with cucumber, green beans and lettuce leaves and then sit down, grab a fork and spoon and tuck in Thai style.
