Pad Gao-Prao Muu, or Thai minced pork with holy basil, is a uniquely Thai roadside dish commonly served with plain white rice and a sunny-side-up. What makes this dish unique is the holy basil – a variant of basil that cannot be found in any other supermarkets than Thai specialty stores. This renders the cooking of the dish a challenge; otherwise, it makes for a really lovely dish to prepare after a busy day at work.
- Oil: 2 tbsp
- Chilli padi: 5, chopped finely
- Garlic: 1 clove, chopped finely
- Minced pork: 200g, with 1 tbsp cornstarch mixed in
- Long bean: 1 cup, sliced into 1cm strips
- Fish sauce: 2 tbsp
- Black soy sauce: 1 tbsp
- Oyster sauce: 1 tbsp
- Sugar: 1/2 tsp
- Water: 1/2 cup
- Holy basil: 1 cup (50g), washed, stems discarded
- Heat oil in wok. Add chillies and garlic to stir-fry.
- Add pork into wok. Stir-fry to cook. Break it up into crumbs.
- Add long beans, sauces and sugar. Stir to infuse sauces into pork.
- Add water and basil. Stir quickly. Switch off heat once basil is wilted.
- Serve hot with rice and a sunny-side-up.
- Add mint leaves into your stir-fry for an added minty flavour.
- It is common to see Thai food stores selling variants of this dish using minced chicken instead of pork.
2 persons as side dish