Pad Gra Praw Moo Sup Recipe

Name: My Thai Cafes Pad Gra Praw Moo Sup Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb ground (minced) pork; 2 tbs vegetable oil; 4 cloves garlic, finely minced; 2 pcs Thai red chilies, thinly sliced (adjust to heat preference); 1 pc shallot or small yellow onion, thinly sliced; 1 pc bell pepper (red or mixed), thinly sliced; 1 medium carrot, julienned or thinly sliced; 1 cup Thai sweet basil leaves (horapha), whole stems removed; 1 tbs light soy sauce; 1 tsp dark soy sauce (for color, optional); 1.5 tbs fish sauce; 1 tbs oyster sauce; 1 tsp sugar (palm or granulated); 2 tbs water or chicken stock; 4 cups cooked jasmine rice; 2 pcs lime wedges; 0 to taste optional: extra sliced chilies or chili flakes

Inspired by My Thai Cafe

Time25m

Serves4

Minced pork sautéed with garlic, bell peppers, carrots, onions, Thai basil and Thai chili.

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Ingredients

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Main stir-fry

1 lb ground (minced) pork

2 tbs Tuscany sunflower oil

4 cloves garlic, finely minced

2 pcs Thai red chilies, thinly sliced (adjust to heat preference)

1 pc shallot or small yellow onion, thinly sliced

1 pc bell pepper (red or mixed), thinly sliced

1 medium carrot, julienned or thinly sliced

1 cup Thai sweet basil leaves (horapha), whole stems removed

Sauce & seasoning

1 tbs light soy sauce

1 tsp dark soy sauce (for color, optional)

1 1/2 tbs Fish sauce

1 tbs oyster sauce

1 tsp sugar (palm or granulated)

2 tbs water or chicken stock

To serve

4 cups cooked jasmine rice

2 pcs Lime wedges

0 to taste optional: extra sliced chilies or chili flakes

Method

Main stir-fry

Prepare ingredients

Wash and dry the basil leaves; remove large stems. Slice the bell pepper into thin strips, julienne the carrot, thinly slice the shallot or onion, finely mince the garlic, and thinly slice the Thai chilies. Have the ground pork measured and ready.

Heat wok

Place a wok or large skillet over high heat until very hot (about 2–3 minutes). Add the vegetable oil and swirl to coat.

Sauté aromatics

Add the minced garlic and sliced Thai chilies to the hot oil. Stir continuously for 20–30 seconds, until fragrant but not browned.

Cook pork

Add the ground pork to the wok, breaking it up with a spatula. Stir-fry on high heat until no longer pink and beginning to take on some color, about 4–5 minutes. Push pork to the side as it cooks if it releases a lot of liquid; increase heat to encourage browning.

Add vegetables

Add the sliced shallot (or onion), bell pepper and carrot to the pork. Stir-fry for 2–3 minutes until vegetables are slightly tender but still crisp.

Sauce & seasoning

In a small bowl, whisk together light soy sauce, dark soy sauce, fish sauce, oyster sauce, sugar and water or chicken stock until sugar dissolves.

Pour the sauce mixture into the wok with the pork and vegetables. Stir constantly for 1–2 minutes to coat everything and let the sauce reduce slightly. Taste and adjust: add a little more fish sauce for saltiness, sugar for sweetness, or a splash of water if it becomes too thick.

Turn off the heat and immediately add the Thai basil leaves. Toss briskly for 30–45 seconds until the basil wilts and becomes glossy and fragrant.

To serve

Spoon the pad gra praw moo over hot steamed jasmine rice or serve on a plate alongside rice. Garnish with lime wedges and additional sliced chilies if desired. Squeeze lime over each serving before eating.