Pad krapow – Thai basil stir-fry
Dinner

Pad krapow – Thai basil stir-fry

Thailand's everyday wok classic: minced pork (or chicken) stir-fried with garlic, chili, and holy basil. Served over rice with a fried egg — simple, quick, addictive.

TraditionalEverydayQuickDinnerLunchDairy-free
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Rate:
18 min total
2 servings
Very Easy

Ingredients

servings

  • Pad krapow

    • 300 g Minced pork (or chicken)
    • 4 fed Garlic, finely chopped
    • 5 stk Fresh chilies (bird's eye), chopped
    • 2 spsk Soy sauce
    • 1 spsk Fish sauce
    • 1 spsk Oyster sauce
    • 1 tsk Sugar
    • 2 håndfulde Holy basil (or Italian basil)
    • 2 stk Fried eggs for serving
    • 2 spsk Neutral oil

Instructions

  1. 1

    Stir-fry meat and aromatics

    1. Heat oil in a wok over high heat. Stir-fry garlic and chili for 30 sec.
    2. Add minced meat and stir-fry 3–4 min until cooked through and lightly caramelised.
    3. Add soy sauce, fish sauce, oyster sauce, and sugar. Toss for 1 min. Remove from heat and fold in the basil leaves.
    8 min
    Wok

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store separately from rice. Reheat in wok or pan.

Tips

Cooking

  • • Basil is added last — it must not cook with the sauce, or it loses its freshness.

Author

N

Nordmad

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Comments

Author

N

Nordmad