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Pad Krapow Moo

1.0

300g Australian pork mince

3 bird’s eye chillies

3 long red chillies

5 cloves garlic

1 tbsp neutral oil

1 tbsp fish sauce

1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1 tsp sugar

2 handfuls Thai holy basil

2 eggs

Steamed jasmine rice to serve

2 tbsp fish sauce

1-2 bird’s eye chillies

Juice of ½ lime

Pound chilli and garlic in a mortar until roughly crushed.
Heat your wok until it’s screaming hot.
Add oil, then the chilli and garlic — fry until fragrant.
Add pork and break it up.
Cook hard so it gets colour.
Add all the sauces and sugar and toss until glossy.
Turn off the heat and add the basil — just toss until wilted.
Fry your eggs separately in hot oil until the edges are crispy and the yolk is still runny.
Serve over rice with the egg on top and prik nam pla on the side.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇹🇭Thai

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created last week

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