spicy Thai basil pork with rice
30 Minutes or Less,  Gluten Free,  Main Courses,  Travel

Spicy Thai Basil Pork

This dish brings me straight back to Thailand where you can find it on almost any menu. And if it’s not on the menu, ask for it and you’ll find yourself with a plate of the stuff in no time. It’s spicy, sweet, savory and simple to make. The 4 S’s.

Bryce & I are sorely missing our time in Thailand, so to celebrate the trip (and reminisce a bit) we’ve decided to dedicate this week to making some of our favorite Thai dishes, Pad Ka Prow Moo – Spicy Thai Basil Pork.

There are a lot of Thai dishes/foods/ingredients we love – green curry, spring rolls, mango sticky rice, fried banana, pad Thai, cashew chicken, etc. etc. etc. – but this one was always readily available (and packed a punch of spice).

Usually you find this dish made with chicken (also known “Gai” in Thai) but today we’re using Pork (“Moo” in Thai). So if you decided to substitute chicken for the pork in the recipe below, this dish would be called Pad Ka Prow Gai. We went with pork simply because we had a bunch of pork tenderloin leftover from the weekend and didn’t want to see it go to waste. You can substitute a number of proteins for the pork if you wish; try chicken, shrimp, beef, tofu or cauliflower to name a few. Pad Ka Prow is usually served with rice and a fried egg that can be laid on-top – once I get the finished dish, I like to mix everything together, spreading out all those yummy flavors.


spicy Thai basil pork

SPICY THAI BASIL PORK


INGREDIENTS

4 Tbsp. canola oil
5 cloves garlic, minced
6 red Thai chillies, thinly sliced crosswise – this is spice level 5/5
1½ cups of protein finely chopped, here we used leftover pork tenderloin
1 medium yellow onion, thinly sliced
½ cup bean sprouts
1 cob of corn – corn cut from the cob (~ 1 cup kernels)
3 tsp. white sugar
4 tsp. fish sauce
9 tsp. oyster sauce (gluten free if needed)
½ cup basil leaves, sliced in two or VERY loosely chopped
water, as needed

Serve with
Sunny-side down (over easy) fried egg (1 per serving)
Rice



METHOD (with pictures)

Heat a non-stick skilled on medium until hot, add the canola oil.
Add the garlic and the Thai chilies. Stirring occasionally until fragrant.



Add the protein. Cook for about 3 minutes.
Add the onion, bean sprouts & corn. Cook, again stirring occasionally, until the protein & veggies are cooked through. About 8 minutes.



Add the sugar, fish sauce & oyster sauce. Cook for another 2 minutes. Meanwhile, if you’re topping the dish with an egg, fry it separately in some butter on another non-stick pan.


Add the basil. Stir, cook for 1 min. Serve with a side of rice & egg on top.



spicy Thai basil pork with rice

Spicy Thai Basil Pork

This dish brings me straight back to Thailand where you can find it on almost any menu. And if it’s not on the menu, ask for it and you’ll find yourself with a plate of the stuff in no time. It’s spicy, sweet, savory and simple to make. The 4 S’s.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 4 tbsp canola oil
  • 5 cloves garlic, minced
  • 6 red Thai chillies, thinly sliced crosswise -this is spice level 5/5
  • cups protein finely chopped here we used leftover pork tenderloin
  • 1 medium yellow onion, thinly sliced
  • ½ cup bean sprouts
  • 1 cob of corn – corn cut from the cob (~ 1 cup kernels)
  • 3 tsp white sugar
  • 4 tsp fish sauce
  • 3 tbsp oyster sauce (gluten free if needed)
  • ½ cup basil leaves, sliced in two or VERY loosely chopped
  • water, as needed

Serve with

  • 1 Sunny-side down (over easy) fried egg 1 per serving
  • rice

Instructions
 

  • Heat a non-stick skilled on medium until hot, add the canola oil. Add the garlic and the Thai chilies. Stirring occasionally until fragrant.
  • Add the protein. Cook for about 3 minutes. Add the onion, bean sprouts & corn. Cook, again stirring occasionally, until the protein & veggies are cooked through. About 8 minutes.
  • Add the sugar, fish sauce & oyster sauce. Cook for another 2 minutes. Meanwhile, if you’re topping the dish with an egg, fry it separately in some butter on another non-stick pan.
  • Add the basil. Stir, cook for 1 min. Serve with a side of rice & egg on top.
Keyword pork, spicy, Thai

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