Pad krapow
This classic Thai stir fry is made with plenty of Thai basil, spiced minced pork and is full of the signature fragrant flavours of Thai food. Topped with a crispy fried Freshlay Farms Golden Yolker®, this is a stir-fry you won’t forget. For pad krapow, usually holy basil would be used, but it’s not widely available in the UK.
Ingredients
Metric
Imperial
- 3 bird's eye chillies, adjust according to taste
- 4 garlic cloves
- neutral oil, for cooking
- 350g of pork mince
- 2 tbsp of light soy sauce
- 1 tbsp of oyster sauce
- 1 tbsp of fish sauce
- 2 tsp caster sugar
- 1 dash of chicken stock, or vegetable stock
- 1 handful of Thai basil, plus extra leaves to garnish
- 2 Freshlay Farms Golden Yolker® eggs
- cooked jasmine rice, to serve
- freshly ground white pepper
Method
Pound the chillies and garlic to a paste in a pestle and mortar
- 3 bird's eye chillies, adjust according to taste
- 4 garlic cloves
Add a dash of oil to a wok over medium-high heat and add the chilli and garlic paste for 30 seconds, then add the pork, cooking until it crisps up
- neutral oil, for cooking
- 350g of pork mince
Add the soy sauce, oyster sauce, fish sauce, sugar and stir fry for another minute or so, then add the stock to deglaze
- 2 tbsp of light soy sauce
- 1 tbsp of oyster sauce
- 1 tbsp of fish sauce
- 2 tsp caster sugar
- 1 dash of chicken stock, or vegetable stock
Add the basil until wilted then divide the dish into two bowls over rice
- 1 handful of Thai basil, plus extra leaves to garnish
- jasmine rice, to serve
Heat a generous dash of oil over high heat, then add an egg and cook briefly until bubbled up and crisp around the edges
Add one egg to a bowl of pad krapow, repeat with the second egg and garnish with cracked white pepper. Serve immediately
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