View source for Pad Moo Ka-Prao (Stir-fried pork with basil)

Submitted by [[:Category:pogothemonkey0's Recipes|pogothemonkey0]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]
[[category:Pork]][[Category: Stir Fry]][[category:Thai]]<br><br>

[[image:PadMooKaPrao.jpg]]

(image unabashedly stolen from [http://shesimmers.com| shesimmers])

'''Ingredients'''
* 1.5 lbs ground pork - Chicken works great too but I do not recommend beef. Finely chopped by hand meat works better than ground
* 12 large cloves of garlic, peeled
* 10 thai bird's eye chilies - use as many as you can handle (10 is pretty strong)
* 2 shallots, peeled and roughly chopped
* 1-2 tablespoon fish sauce - to taste
* 2 tablespoons dark soy sauce
* 1 tablespoon dark sweet soy sauce - can use oyster sauce but I don't care for it here
* 1 tablespoon peanut oil
* 1 cup whole basil leaves packed - if using Thai basil, use the blossoms as well

I like to pound my garlic, peppers, and shallots in a mortar and pestle into a very coarse paste, but a rough chop will do for all of them.

'''Note:''' The varieties of thai basil are a source of contention to say the least. Ka-prao refers to a [http://en.wikipedia.org/wiki/Thai_holy_basil| specific type of basil] that is, most likely, unavailable where you live. You can buy dried cheaply, but I find that regular Thai basil is good enough. I would not recommend using Italian basil (the typical American form of basil) but it can do in a pinch. If you use this form of basil, add a few sprigs of mint leaves for better flavor.

'''Method'''
* In a wok, heat up the peanut oil over medium-high heat. Add garlic/pepper/shallot mix and fry until fragrant. It is imperative that you not burn your garlic and make sure it cooks through. If you're unsure, medium heat works but you will need to crank it up to high for the next step.
* Add the meat to the pan and break it up, stirring in the previous ingredients.
* Once the meat has lost most of its raw color, add in the sauces.
* Once the meat is fully cooked, turn off the heat and stir in the basil, allowing it to wilt
* Serve with rice and topped with a fried egg

'''Note:''' I like to use a wok with a good amount of oil (almost covering the egg) and fry until the edges are puffy and brown while the yolk remains runny.