Moo Pad Krapow Khao

Moo Pad Krapow Khao is a vibrant and flavorful Thai stir-fry featuring minced pork, aromatic basil, and a hint of spice, served over fluffy jasmine rice. This dish is not only delicious but also healthy, making it a perfect weeknight dinner option.

Ingredients

• Minced pork - 200 grams
• Garlic - 3 cloves, minced
• Thai bird's eye chilies - 2, chopped (adjust to taste)
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Fish sauce - 1 teaspoon
• Sugar - 1 teaspoon
• Fresh Thai basil leaves - 1 cup, packed
• Jasmine rice - 150 grams, uncooked
• Vegetable oil - 1 tablespoon
• Water - 300 milliliters
• Lime - 1, cut into wedges (for serving)

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then combine with 300 milliliters of water in a pot. Bring to a boil, cover, and reduce to low heat, cooking for about 15 minutes until the water is absorbed.
2. While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and chopped chilies to the skillet, sautéing for about 30 seconds until fragrant.
4. Add the minced pork to the skillet, breaking it apart with a spatula and cooking until browned, about 5-7 minutes.
5. Stir in the soy sauce, oyster sauce, fish sauce, and sugar, mixing everything well. Cook for an additional 2 minutes.
6. Remove the skillet from heat and fold in the fresh Thai basil leaves until just wilted.
7. Serve the Moo Pad Krapow hot over the jasmine rice, garnished with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 55 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in protein from minced pork, helping to build and repair tissues.
• Contains fresh basil, which has anti-inflammatory and antioxidant properties.

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