Pad kra pao moo, sliced pork stir-fried with garlic cloves, fresh hot chilies and holy basil leaves, is a spicy and hot dish very popular in Thailand.
The phrase “The spicier, the more delicious we get” is true for many Thais who are the spicy food lovers. Hot chili is amply used in a number of Thai dishes, such as curries, fried dishes and even soups. Among those, pad kra pao seems to be the most popular one. Fresh hot chilies and kra pao or holy basil leaves are predominant ingredients providing the dish both pungent scent and hot flavour.
- 300 g pork, sliced into thin-bite-size pieces
- 2 tbsp minced garlic cloves
- 2 tbsp minced fresh hot chilies
- ¼ cup stock (or water)
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- ½ tsp dark soy sauce
- ½ tsp sugar
- 1½ cup holy basil leaves
- 2 tbsp vegetable oil
- With a wok (or a frying pan), heat the oil over a medium heat, add the minced garlic cloves and minced fresh hot chilies and sauté until fragrant.
- Add the pork, increase the heat to high and stir-fry until nearly cooked
- Stir in the stock, oyster sauce, light soy sauce, dark soy sauce and sugar. Stir-fry until the pork is fully cooked.
- Add the holy basil leaves and stir-fry briefly. Turn off heat.
- To serve, scoop the pad kra pao moo onto a serving plate. Serve garnished with holy basil leaves.
Tip: The number of chilies used is up to the diners’ preferences.