Recipe – Pad Ga Prao Moo (Thai basil pork stir fry)

I first had this dish at Zaap in Nottingham and I just knew that I immediately needed to make it at home. For some unknown reason I decided against the fried egg at Zaap but trust me & give it a try! The recipe is super quick and packed full of flavour – you can of course try this with chicken, turkey, lamb or beef mince (or even quorn) but my personal preference is pork

Thai basil isn’t always the easiest to get hold of (I usually buy it from Waitrose via Ocado). If you can’t get any, I’d say use fresh coriander instead – you won’t get quite the same flavour but normal basil really doesn’t work!

Serves 2

Ingredients

  • 500g lean pork mince
  • Sesame oil
  • 2 cloves garlic, crushed
  • Large handful of green beans, trimmed and halved
  • 1 chilli, de-seeded & sliced (leave the seeds in if you like it hot!)
  • 1 bunch Thai basil (remove the leaves and discard the stalks)
  • 2 tablespoons kecap manis
  • 1/2 teaspoon fish Sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 200g white rice
  • 2 eggs
  • Black sesame seeds (optional)

 

Mix together the fish sauce, soy sauce, oyster sauce & kecap manis (or extra soy if you don’t have this) and set to one side

In a large pan of boiling water, set your rice to cook over a medium heat

Heat 1 tablespoon sesame oil in a large frying pan over a medium heat and fry the green beans for a couple of minutes. Add in the chilli and garlic and fry for another minute, being careful not to burn the garlic. Next add the pork mince and fry until browned, then pour in the sauce that you set aside and mix until all the mince is coated. Leave this to simmer for about 5 minutes, then throw in the Thai basil leaves

When the rice is almost cooked, in a seperate pan fry the eggs in a little sesame oil until the edges are crispy but the yolks are still runny, and sprinkle with sesame seeds

Drain the rice and serve with the stir fried pork, and top with your crispy fried egg!

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