Imported from the web
Pad Krapow (Thai Minced Pork Stir-Fry with Holy Basil)
A fast, intensely savory Thai stir-fry made with minced pork, garlic, bird’s eye chilies, oyster sauce, fish sauce, and fragrant holy basil. Serve it with steamed rice and runny fried eggs with crispy edges.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 5 cloves garlic
- 3 chilli padi (About 3, to taste)
- 250 g minced pork
- 2.5 tbsp oyster sauce
- 1 tbsp fish sauce
- black pepper (Plenty, to taste)
- 1 tsp sugar
- holy basil (Big bunch)
- cooking oil (For frying; amount not specified)
- steamed rice (To serve; amount not specified)
- eggs (To serve, runny with crispy edges; amount not specified)
Steps
- 1
Pound the chilli padi and garlic together until coarse and chunky.
- 2
Mix the oyster sauce, fish sauce, black pepper, and sugar in advance so the seasoning is ready to add.
- 3
Heat a wok over high heat and add cooking oil. Fry the pounded garlic and chilli until very fragrant and just golden; do not let the garlic burn.
- 4
Add the minced pork and stir-fry for about 1 minute, until cooked.
- 5
Add the prepared sauce and seasoning mixture, stirring to coat the pork.
- 6
Add the holy basil and cook briefly, just until it wilts.
- 7
Serve the stir-fry with steamed rice and runny eggs with crispy edges.
Notes
The source does not specify the amount of cooking oil, the quantity of rice or eggs, or an exact cooking temperature beyond using high heat. Adjust the chilli padi to taste.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →