Pad Krapow

🔥 Prep

• Rinse the holy basil, shake dry, and loosely pack 1 cup of leaves.
• Peel and finely mince 3 cloves of garlic.
• Slice 3 chilies thinly (keep seeds for extra heat if desired).
• Measure out 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1 tbsp oil into small bowls for easy access.
• Have the 250 g of minced pork ready in a bowl.

🔥 Cook

• 1. Heat 1 tbsp of oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Add the minced garlic and sliced chilies; stir-fry for ≈30 seconds until fragrant but not browned.
• 3. Increase to medium-high heat and add the minced pork, breaking it up with a spatula; cook for 3-4 minutes until the meat loses its pink color.
• 4. Pour in the soy sauce, oyster sauce, and sugar; stir to coat the pork evenly and continue cooking for ≈1 minute.
• 5. Reduce heat to medium, add the holy basil leaves, and toss quickly for ≈20-30 seconds until just wilted and bright green.
• 6. Remove from heat immediately to preserve the basil’s aroma.

🔥 Serve

• Transfer the Pad Krapow to a serving plate and top with a fried sunny‑side‑up egg if desired.
• Serve hot alongside steamed jasmine rice or sticky rice.
• Accompany with lime wedges and extra sliced chilies on the side for added zest.