This time last year, I was eating my way through Pattaya and Phuket - so I decided to recreate one of my favorite Thai dishes that I've come to love even more because of my Thai boo. Pad Kra Pow is traditionally made with minced chicken, but it's actually way easier to find minced pork in supermarkets, which is why I went with Pad Kra Pow MOO. The key ingredient here is Holy Basil (Thai Basil) which you can find at the Central wet market, or probably any wet market stall that sells herbs. Thai basil makes all the difference in the world for this dish, and is VERY different in taste and texture from the Italian basil leaf.
Once you've gotten all the ingredients, cooking it all up takes no more than 10 mins! Super quick and delicious meal for busybodies who don't have that much time to cook.
-400-500g minced pork
-6-7 cloves garlic (chopped up)
-1 knob ginger (roughly cut)
-2 shallots (sliced)
-3-4 red chilli (deseeded if you wish, and sliced thinly)
-1 tbsp fish sauce
-1 tbsp light soy sauce
-2 tsp dark soy sauce
-3 tsp oyster sauce
-1 tsp sugar
-1/3 cup clear chicken broth
-1 and 1/2 cup Thai basil (washed)
-Some veggie oil
-Thai rice + 2 fried eggs to top
Add vegetable oil in pan on medium heat
Add garlic, shallot, red chilli, ginger, and beans. Mix for a few mins, and don't let the garlic burn.
Turn up the heat and add raw pork. Flatten out and cut up into little pieces with spatula and let cook for a few mins.
Add sauces. Mix for 1 min.
Deglaze pan with chicken broth.
Stir in holy basil. Cook until wilted, and serve with rice and egg.