It’s one of Thailand’s most famous stir-fries but there are actually so many ways this recipe can go wrong. From getting the right basil to stir-frying the pork, I’m here to show you how with proper wok technique you can take humble mince and turn it into one of Thailand’s most famous stir-fries.
WATCH THIS RECIPE
Street Food-Style Pad Krapow
PREP TIME
15 minutes
COOK TIME
15 minutes
SERVES
2
Ingredients
300g (10.5 oz) minced pork
8 mild long red chillies
3 spicy birdseye chillies
4 garlic cloves, peeled
1½ cups holy basil, also known as spicy basil
steamed rice, to serve
Crispy fried eggs
½ cup of vegetable oil
2 eggs
Prik nam pla
¼ cup fish sauce
3 spicy Thai ‘prik kee noo’ chillies, finely sliced
1 garlic clove, finely sliced
½ small lime, cut into small wedges
Stir-fry sauce
3 tbsp oyster sauce
1 tbsp fish sauce
1 tsp freshly cracked black pepper
½ tsp sugar
Steps
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For the prik nam pla, add the ingredients to a small bowl and mix to combine. Set aside.
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For the stir-fry sauce, combine all the ingredients in a small bowl.
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Let’s move on to the crispy fried eggs. Place a wok over high heat. Add the vegetable oil then crack in an egg. Fry, carefully splashing the hot oil over the egg, until the white is nice and crispy but the yolk is still gooey or cooked to your liking. Use a slotted spatula to transfer to some paper towel to drain off excess oil. Repeat process with other egg. Set aside.
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Add the chillies and garlic to a mortar and use a pestle to roughly pound them. You don’t want a fine paste here – you want things just a bit crushed so you still have nice chunks of chilli.
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Remove the oil from the wok, leaving behind 2 tablespoons. Place the wok back over medium heat, then add the chilli and garlic paste to the wok. Cook, stirring, for half a minute or until the garlic is fragrant. Add the pork mince and break up with your spatula. Stir-fry for 4-5 minutes until it’s cooked through and most of the excess meat juices have evaporated.
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Pour the stir-fry sauce around the edges of the wok so that the sauce starts to caramelise. Toss the ingredients together to get that sauce coating the mince, then add in your basil. Stir-fry for another minute until just wilted.
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Serve with steamed rice. Add fried egg on top, and a drizzle of your prik nam pla.
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Notes:
– You’ll have leftover prik nam pla from this recipe. Store it in the fridge in an airtight container for up to a week.
In-croy-able!!
THANK YOU SO MUCH for this awesome recipe ! It’s soooo delicious and tasty. I love taking that specific dish at my local thai restaurant in Belgium, well. Since this. Not anymore 😻
There is also something very calming and satisfying about making this dish.
Thank you so much for being so inspiring!
Love the recipes!!!
Love all your dishes and I’m definitely trying some recipes for NYE!! Especially the wonton shrimp cups and. Laab meatballs, spring rolls etc.
Omg this was the best
Cooked exactly the way marion did it except for the basil I had to use Thai basil but was still delicious definitely going to be on the fortnightly dinner roster 12 kids and 2 adults loved this meal