Pad krapow moo

Enjoyable Pad krapow moo Recipe

Thai basil leaves cool the fiery red chilli and add the perfect fresh finish to this dish that’s crammed with crunch and colour.
Pad krapow moo
Prep Time : 0:05 | Cook Time : 0:30 | Total Time : 0:35 | Serving : 4 person.


  • 2 tablespoons oyster sauce

  • 1 tablespoon fish sauce

  • 2 teaspoons caster sugar

  • 2 tablespoons peanut oil

  • 550g pork fillet, thinly sliced

  • 1 red capsicum, halved, seeded, coarsely chopped

  • 2 long fresh red chillies, halved, seeded, thinly sliced

  • 2 garlic cloves, finely chopped

  • 150g green round beans, trimmed

  • 80ml (1/3 cup) water

  • 1 cup fresh Thai basil leaves

  • Steamed jasmine rice (optional), to serve


  • Step 1

    Combine the oyster sauce, fish sauce and sugar in a small bowl. Heat 2 teaspoons of oil in a large wok over high heat. Stir-fry one-third of the pork for 2 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining pork, reheating the wok between batches.

  • Step 2

    Heat remaining oil in the wok. Stir-fry the capsicum, chilli and garlic for 2 minutes or until soft. Add the beans and water, and stir-fry for 3 minutes or until the beans are tender crisp and the water evaporates.

  • Step 3

    Stir in the oyster sauce mixture and pork. Add the basil and toss to combine. Serve with rice, if desired.

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