Thai · Main
Pad Krapow Moo
- Easy
- 15 min
- roughly 1 of 4 for cost
Leads with fresh herbs arguing happily on top, a warm current of chile, finishing long and savory.
Ingredients
- 400g ground pork (or chicken)
- 4 garlic cloves + 4 Thai chilies, pounded
- 1 tbsp each oyster sauce, fish sauce; 1 tsp dark soy, 1 tsp sugar
- Big bunch holy basil (Thai basil works)
- Fried egg per person, jasmine rice
Equipment
Wok
The skills inside
Wok techniqueSearing: the hard crust
The words inside
Allergen screen
Found: gluten · egg · fish · shellfish · molluscs · soy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Scream-hot wok: fry the garlic-chili paste 15 seconds.
- Add pork, pressing into the wok to sear, not stew.
- Sauces in; toss 1 min. 1 min
- Off heat, wilt in the basil. Crown rice with it and a crispy-edged fried egg.
How it should come out
- The pork is in separate browned crumbles with crisp edges and dark caught faces, not a uniform pale mince, and no grey liquid sits in the bottom of the wok.
- The sauce is a glaze clinging to the meat: tilt the plate and nothing runs from under the pork.
- Holy basil is wilted but whole-leafed and still green, no leaf blackened or dissolved into the sauce, leaves show in every spoonful rather than as scattered flecks, and its clove-pepper smell rises off the plate.
- The fried egg has brittle brown lace at the rim that shatters under a spoon, and the yolk breaks and runs when pierced.
- Fish and oyster salt lead, sugar is barely traceable, and the garlic tastes toasted rather than raw or acrid.
Where it goes wrong Cold pork tipped in all at once, dropping the wok below searing heat, so the meat poaches in the water it releases and the sauce joins that water into a grey-brown broth the rice drinks.
At the Table
- The Pour
- Off-dry Riesling (Mosel Kabinett)
- Also Right
- Gewürztraminer or off-dry Chenin
- From the Taps
- Crisp lager or pilsner
- Zero-Proof
- Limeade or young coconut
Sugar, cold, and low alcohol are the fire code: sweetness tames capsaicin while acid resets the palate; tannin would fan the flames.
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