Thai Pad Ka Prao Moo Sap

Pad Ka Prao is one of the most iconic Thai dishes and something like the secret national dish of Thailand. As it is also one of my favorite Thali dishes, I want to present to you my recipe for “Thai Pad Ka Prao Moo Sa” (ผัดกะเพราหมูสับ) with minced pork and a lot of holy basil.

Preparation

First peel the shallot and garlic cloves and then chop finely. Then cut the Thai chilies into fine pieces, depending on the desired spiciness us more or less chilies here. Now pound everything together in a mortar to form a coarse paste. Finally, pluck the basil leaves from the stems and put them aside.

Now heat plenty of oil in a wok or large pan and prepare one fried egg per person. Thai fried eggs, or “Khai Dao” in Thai, are more deep-fried than fried. While they are sizzling you can always spread some of the oil over the eggs.

Once the fried eggs have reached the desired consistency and color, take them out of the wok and ideally keep them warm. Then pour off half of the oil and Then immediately fry the garlic-chilli paste in the remaining oil until it exudes its aroma.

Next, add the minced pork and continue to fry everything together until the minced meat has completely changed color and even has slightly browned. Meanwhile, mix the fish sauce with the two soy sauces and the oyster sauce and keep this mixture ready.

Before the minced meat becomes too dry, add the mixed sauce mixture, stir well and let the liquid soak into the minced meat a little. Finally, add the Bai Ka Prao leaves, mix everything one again and then turn off the heat before the leaves become dark.

Arrange the finished Pad Ka Prao Moo Sa on plates together with jasmine rice and one of the fried eggs and serve it steaming hot.