Pad krapow

Ingredients

Quantities for 2 servings.

• 300 g Minced pork, coarsely minced
• 40 g Holy basil
• 5 piece Thai chillies
• 5 clove Garlic
• 2 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 2 piece Eggs
• 300 g Cooked rice
• 4 tbsp Neutral oil

Method

1. Pound the garlic and chillies to a rough paste in a mortar. A mortar gives a different result from a knife: the juices come out and reach the oil.
2. Mix the oyster, fish and soy sauces with the sugar in a cup — there will be no time once the pan is hot.
3. Heat the wok with two spoons of oil, throw in the paste and fry for twenty seconds, to the smell.
4. Add the pork and leave it alone for a minute, then break it up and fry two minutes more. Pour in the sauce and let it coat the meat.
5. Off the heat, stir in the basil — the residual heat wilts it in seconds. In the same pan fry the eggs in the rest of the oil until the edges go lacy.