Thai Basil and Pork (Pad Kra Pao Moo) ผัดกระเพาหมู - Episode 1

Thai Basil and Pork is probably one of my favorite Thai dishes. There are just as many variations on the spelling of this dish (Kra Pao, Gra Pao, Krapow, Grapow) as there are on the dish itself. I have eaten this dish everywhere from upscale restaurants to the quick and messy street-food hawkers found throughout Thailand. But seriously, Both Siri and I have eaten this dish too many times to count. One of my (Joseph) favorite experiences with Pad Kra Pao Moo was in 2003 at a tiny street-food vendor nestled up against Lumpinee Boxing Stadium in Bangkok, Thailand. The ground pork was slightly crispy on the outside yet soft and moist on the inside, the scent of fresh basil put an instant smile on my face, and the heat from the spicy Thai peppers quickly turned that smile into tears. Siri has been recreating that version of Pad Kra Pao Moo for me ever since.

Feel free to experiment with this dish by substituting the green beans for red bell pepper or onion. If you don't eat pork (moo) then replace it with chicken (gai) or whatever else you prefer. Like I mentioned at the top of this post, there are many ways to make this dish, and I haven't found one that I dislike yet.

Serving Info

Prep. time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Servings: 2 people

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3 teaspoon cooking oil
2 teaspoon soy sauce
3 garlic cloves
1 pound ground pork
2 teaspoon fish sauce
1 teaspoon sugar
4 hot peppers
1 handful of fresh basil
2 teaspoon oyster sauce
1 pinch of salt
6 long string beans