Pad Krapow Mu (ผัดกระเพราหมู)

Pad Krapow is Thailand's most beloved last-minute meal — a fiery, fragrant stir-fry of minced pork with holy basil, fish sauce, and bird's eye chillies that comes together in under ten minutes. It is the dish Thai people eat when they are hungry, tired, and need something absolutely satisfying.

Serves: 2

Ingredients

• 400 g (14 oz) minced pork (coarsely ground)
• 2 tbsp (30 ml) vegetable oil
• 5 cloves garlic, finely chopped
• 4–6 bird's eye chillies, finely sliced (adjust to heat preference)
• 1½ tbsp (22 ml) oyster sauce
• 1 tbsp (15 ml) fish sauce
• 1 tsp (5 ml) light soy sauce
• ½ tsp (2 g) sugar
• 1 large handful holy basil leaves (krapow; Thai basil can substitute but flavour differs)
• 2 portions steamed jasmine rice, to serve
• 2 eggs, for frying (optional but traditional)
• Extra vegetable oil for frying eggs

Instructions

1. Heat a wok over very high heat until smoking. Add oil, then fry the garlic and chillies together for 20–30 seconds until fragrant and just golden.
2. Add the minced pork all at once and stir-fry vigorously, breaking up clumps, for 3–4 minutes until browned and cooked through.
3. Season with oyster sauce, fish sauce, soy sauce, and sugar. Toss to combine and cook 1 further minute — the pork should absorb most of the sauce and begin to caramelise at the edges.
4. Remove from heat and stir through the holy basil leaves. They will wilt instantly from the residual heat. Taste and adjust seasoning.
5. In a separate pan, fry eggs sunny-side-up in hot oil until the edges are crispy and lacy but the yolk remains runny, about 2 minutes.
6. Serve the pork over rice, topped with the fried egg.

Cook's Notes: Holy basil (krapow) has a peppery, clove-like flavour distinct from sweet or Thai basil — seek it out at Asian grocers. Wok heat is crucial: cook on the highest flame you have for that authentic "wok breath" (hoi wok) caramelisation.