Thai Basil Pork (Pad Krapow)

THAI BASIL PORK (PAD KRAPOW)😍

Taking whole new meanings to faster and better than takeout, this Thai favorite of mine can be on your table in less than 15 minutes. The perfect weeknight dinner to crush your less Postmates New Year’s resolutions.

Thai food is one of my absolute favorites, and when trying new Thai dishes, I’m a big fan of asking chefs what ingredients make up a dish, as I love to be able to bring home those flavors with me. If you are sensitive to spice, start with a little less and add more from there.

Ingredients:

For the Thai Basil Pork:

• 1 lb ground pork (or ground chicken)

• 1 cup thai basil

• 1 shallot, sliced thinly

• 2-3 birds eye chilies, sliced thinly (can sub for 2 tbsps chili paste)

• 3 cloves minced garlic

• 2 tbsps fish sauce

• 1 tbsp soy sauce

• 1 tbsp oyster sauce (optional but highly recommended)

• 2 tsps white sugar

• 1 tsp avocado oil or high smoke point oil

• Lime wedges, for serving

• Rice, for serving

• Fried egg to top (optional but highly recommended)

Directions:

For the Pad Krapow:

• Heat a large skillet to medium high and drizzle in a bit of oil. Add the shallots and chilies and cook on medium heat for 3-4 minutes until soft.

• Add garlic and cook for 1 minute more.

• Return the heat to high and add ground pork to the skillet, crumbling it with a wooden spoon.

• Spread it out in an even layer and cook for 2-3 minutes or until you start to see charring. Stir and continue cooking until no longer pink.

• In a bowl, mix together oyster sauce, soy sauce, fish sauce, and sugar.

• Pour into skillet and cook for 1 minute on high.

• Add the basil and turn off the heat. The residual heat from the pan will wilt the basil.

• Add to a bowl with rice and top with fried egg and a squeeze of lime juice. Enjoy!