Pad Krapao Moo

Nutrition · per serving

Steps

1. 1

   Mix the stir-fry sauce in a small bowl until the palm sugar dissolves: fish sauce, oyster sauce, light soy sauce, tamarind paste, palm sugar, and water. Set it beside the stove so the stir-fry cooks quickly once the pan is hot.

   15 ml fish sauce20 ml oyster sauce10 ml light soy sauce10 g tamarind paste5 g palm sugar15 ml water
2. 2

   Roughly chop the garlic, finely slice or pound the chilies, and thinly slice the shallot. Pick the holy basil leaves from the stems. If the rice is not already hot, warm the cooked jasmine rice now.

   15 g garlic6 g red bird's eye chilies30 g shallot20 g Thai holy basil leaves300 g jasmine rice, cooked
3. 3

   Heat a wok or large frying pan over medium-high heat. Add 15 ml neutral oil for the stir-fry. Add the garlic and chilies and fry for 10-15 seconds until fragrant but not browned. Add the shallot and stir-fry for about 30 seconds to soften slightly.

   20 ml neutral oil15 g garlic6 g red bird's eye chilies30 g shallot
4. 4

   Add the minced pork and spread it out briefly against the hot surface before breaking it up. Stir-fry for 2-3 minutes until it loses its raw color and some edges begin to brown; a little caramelization gives the dish its deep savory flavor.

   250 g minced pork
5. 5

   Pour in the prepared stir-fry sauce and cook for 1-2 minutes, stirring continuously, until the pork is fully cooked and glossy and the sauce lightly coats the meat rather than pooling in the pan.

   15 ml fish sauce20 ml oyster sauce10 ml light soy sauce10 g tamarind paste5 g palm sugar15 ml water250 g minced pork
6. 6

   Turn off the heat, add the holy basil leaves, and toss just until wilted and aromatic. Do not overcook the basil or it will lose its fresh, peppery character.

   20 g Thai holy basil leaves
7. 7

   In a second pan, heat the remaining 15 ml neutral oil over medium-high heat. Fry the eggs until the whites are set and the edges are golden and crisp while the yolks stay runny, about 1-2 minutes. For fully set yolks, cook 30-60 seconds longer.

   15 ml neutral oil2 large eggs
8. 8

   Divide the hot jasmine rice between 2 plates, spoon the pad krapao moo over the rice, and top each portion with a fried egg. Serve immediately.

   300 g jasmine rice, cooked2 large eggs

Origin & History

Pad krapao is one of Thailand's most beloved quick street and home dishes, especially popular as a fast lunch served over rice with a fried egg. The defining flavor comes from holy basil, whose spicy, clove-like aroma sets it apart from other basil stir-fries. Pork is a very common version, though chicken, beef, and seafood are also widely used.