26/05/2026
Pad Krapow Moo
For this one I used pork mince from — a family butcher that’s been going since 1952. Pork is one of the best proteins for a dish like this. It absorbs flavour fast, and when you cook it right it stays juicy.
The dry pork myth is just that — a myth. High heat, good mince, don’t overcrowd the pan. That’s it.
6 minutes. Genuinely. This is my go-to weeknight dish and once you make it you’ll understand why.
Serves 2
300g mince from
3 bird’s eye chillies
3 long red chillies
5 cloves garlic
1 tbsp neutral oil
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
2 handfuls Thai holy basil
2 eggs
Steamed jasmine rice to serve
Prik Nam Pla
2 tbsp fish sauce
1-2 bird’s eye chillies
Juice of ½ lime
Pound chilli and garlic in a mortar until roughly crushed. Heat your wok until it’s screaming hot. Add oil, then the chilli and garlic — fry until fragrant.
Add pork and break it up. Cook hard so it gets colour. Add all the sauces and sugar and toss until glossy. Turn off the heat and add the basil — just toss until wilted.
Fry your eggs separately in hot oil until the edges are crispy and the yolk is still runny.
Serve over rice with the egg on top and prik nam pla on the side.
