Pad Kra Pao Moo

Name: Pad Kra Pao Moo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g minced pork; 1 handful holy basil; 4 Thai chilies; 1 fried egg; 2 tbsp fish sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Pad Kra Pao Moo hails from the bustling streets of Thailand, where it is a staple at any time of day, be it a quick lunch or a late-night snack. This dish reflects the unpretentious yet deeply satisfying nature of Thai street food, prepared with instinct and a nod to tradition. Here, we present a home-cooked version that captures that same vibrancy and ease, shared around a family table.

A true Pad Kra Pao Moo delivers a punch of heat and herbaceousness, with the fiery kick of Thai chilies tempered by aromatic holy basil. The savory depth of fish sauce mingles with the rich, juicy minced pork, all crowned by a perfectly fried egg, its yolk ready to mingle with the flavors below. Each bite is bold, balanced, and unmistakably Thai.

Ingredients

400 gminced pork
1 handfulholy basil
4Thai chilies
1fried egg
2 tbspfish sauce
to tastefine sea salt

Method

Begin by finely chopping 4 Thai chilies. This will release their heat and aroma, which will infuse the dish. Set them aside for now.
Heat a large wok or deep frying pan over medium-high heat. Add a generous amount of oil to coat the bottom. Once the oil is shimmering, add 400 g of minced pork. Stir frequently, breaking up the meat with a spatula, until it begins to brown and develop a deep, rich color.
Season the browned pork with a pinch of fine sea salt and add the chopped chilies to the pan. Stir well to combine, allowing the chilies to release their heat into the pork. Cook until the chilies become fragrant, about 1-2 minutes.
Add 2 tbsp of fish sauce to the pork mixture. Stir to evenly distribute the sauce, which will add depth and umami to the dish. Continue cooking until the pork is tender and fully cooked through, with no pink remaining.
Tear a handful of holy basil leaves and add them to the pan. Stir quickly to wilt the basil, which should turn a vibrant green and release a fresh, anise-like aroma.
Taste the dish and adjust the seasoning with more fine sea salt if needed. The flavors should be balanced, with a hint of saltiness and the aromatic basil coming through.
Serve the Pad Kra Pao Moo hot, topped with a fried egg. The yolk should be runny, adding richness to the dish. Pair with steamed jasmine rice for a complete meal.