Pad Krapow Moo Saap, also known simply as Pad Krapow, is a popular Thai stir-fried dish featuring ground pork (Moo Saap) seasoned with holy basil (Krapow) and other flavorful ingredients. The dish is known for its bold and aromatic flavors, including the distinctive taste of Thai holy basil.

Here's a basic recipe for Pad Krapow Moo Saap:

Ingredients:

• 1 pound (about 450g) ground pork
• 4 cloves garlic, minced
• 4-6 Thai bird's eye chili peppers, finely chopped (adjust to taste)
• 2 tablespoons vegetable oil
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup Thai holy basil leaves (or substitute with sweet basil if unavailable)
• Fried or sunny-side-up eggs (optional, for serving)
• Steamed jasmine rice, for serving

Instructions:

Heat the Wok or Pan:

• Heat a wok or a large pan over medium-high heat.

Stir-Fry Garlic and Chili Peppers:

• Add vegetable oil to the wok. Add minced garlic and chopped Thai bird's eye chili peppers. Stir-fry for about 30 seconds until aromatic.

Add Ground Pork:

• Add the ground pork to the wok. Break up the pork into smaller pieces and cook until it is no longer pink.

Season with Sauces and Sugar:

• Pour in oyster sauce, soy sauce, fish sauce, and sugar. Mix the ingredients well to coat the pork with the sauces.

Add Holy Basil:

• Add the Thai holy basil leaves to the wok. Stir-fry until the basil leaves are wilted and well incorporated into the dish. The aroma of the holy basil is a key characteristic of the dish.

Adjust Seasoning:

• Taste the stir-fry and adjust the seasoning if needed. You can add more fish sauce, soy sauce, or sugar according to your taste preferences.

Serve:

• Serve the Pad Krapow Moo Saap over steamed jasmine rice. Optionally, top it with a fried or sunny-side-up egg.

Garnish (Optional):

• Garnish with additional fresh holy basil leaves for added aroma and visual appeal.