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Stir-Fried Ground pork with holy basil (Mou Sub Pad Ka Pow)



Stir-Fried Ground pork with holy basil (Mou Sub Pad Ka Pow) is a favorite Thai dish for Thais and many Westerners. Local dish for every meal. Easy to find around street food. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies.

Ingredients:
  • 200 g Ground pork 
  • 5 cloves garlic, finely chopped 
  • 2 tbsp vegetable oil 
  • 2 tbsp black soy sauce 
  • 1 tbsp oyster sauce
  • 2 tbsp fish sauce 
  • 1 cup fresh holy basil 
  • 1 tbsp chilies, chopped 
  • A pin of pepper 

Preparation:
  1. Heat a wok until the oil is hot, then stir in the garlic and chilies together. 
  2. Stir another few seconds before adding the ground pork. 
  3. Continue Stir-frying until ground pork is cooked thoroughly. 
  4. Add black soy sauce, oyster sauce over the mixture and stir-fry 2-3 times. 
  5. Then fish sauce, pepper and seasoning to taste. Stir and mix well. 
  6. Add holy basil leave and continue stir 1-2 times. Turn of the stove. 
  7. Transfer to a serving plate. Serve immediately with hot steamed rice. 

Note:
  • Normally, Thai people love to eat this dish with steamed rice and fried egg. 
  • You can add more vegetables such as carrot, string bean, baby corn as extra ingredients.
  

Comments

Mamahollioni said…
This looks so good. I love your site. I searched through several recipes that I would really like to try. I am having a link party this Monday called "Look What I Made" and I would love for you to stop by and link this up.
Tom said…
Made a triple batch of this tonight. Very good :) This was one of my three most-favorite foods when I lived in Thailand and I'm very happy to make it here in America. The others two favorites are Som Tam (which i make regularly) and Pla Som Tod (ปลาส้มทอด) which I haven't had the guts to make yet. I would love it if you could post a recipe for ปลาส้มทอด :) Anyways, thanks for making such a wonderful site! I hope to try many more recipes in the coming months!

-Tom

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