Stir Fry/Pad krapow moo

This is my ultimate Thai comfort food. Hot, fragrant and delicious. You can substitute the pork with beef, duck, chicken, tofu, rabbit, wild mushrooms ... Up to you! But make sure you serve it on a pile of freshly cooked jasmine rice topped with a deep-fried egg. If you can’t find the Thai holy basil you can use Thai sweet basil or regular Italian basil.-Kay Plunkett-Hogge, The Guardian. 

I made this delicious recipe with one of my Dad's friends and it was so yummy. Also, you will want to prepare everything before hand because it makes it so much easier. This is because everything cooks so quickly and you need to keep an eye on it! 

Enjoy!!!

 Dietary Info:
-Dairy Free
-Gluten Free
-No Nuts 

  

Serves 2 

{I made it for 3 and I used 500g of pork mince, there was a little leftover but that was soon polished off for second helpings. I also doubled the soy and fish sauce quantities, added a bit of extra garlic and 50g extra of green beans. Plus, I used a 3rd egg, so we could have one each}

Ingredients:
-6 garlic cloves, peeled
-6 bird’s eye chillies
-1 large red chilli, cut into chunks {I used, for 3 people, 7 bird's eye chillies, nothing else and it added a nice kick}
-A pinch of sea salt
-1 tbsp sweet soy sauce {I used dark soy sauce}
-1 tbsp light soy sauce
-1 tbsp fish sauce
-1–2 tbsp water
-A pinch of sugar
-2 tbsp vegetable oil {I used extra virgin olive oil}
-300g pork, minced or roughly hand-chopped
-100g green beans, topped, tailed and cut into 1cm pieces
-1 large handful of picked bai krapow, or holy basil leaves – the more the merrier
For the eggs:
-2 eggs
-Vegetable oil, for deep frying

Method:
1: In a pestle and mortar, pound the garlic, chillies and salt together into a rough paste, and set aside. {If like me you could not find your pestle and mortar, it was last seen last year, before we moved house and hasn't been seen since... You could just finely chop everything together and then fry that}
2: Now mix the soy sauces, fish sauce and 1 tbsp of the water together in a small bowl, and stir in the sugar to dissolve.
3: Heat the oil in a wok until it’s really hot. Throw in the chilli-garlic paste and stir-fry for a few seconds, until you can smell everything in the pan, but not long enough to colour the garlic. Be careful as it will make your eyes water. Now, add the pork and stir-fry until it’s cooked through. Add the green beans, and stir-fry.
4: Add the soy and fish sauce mixture and stir through, allowing it to bubble up before adding nearly all the basil and wilting it into the dish. {This is when I fried my eggs, it would have been difficult to deep fry them, so I pan fried them, altogether, and then flipped them over to do both sides before serving atop the rice and pork}
5: Serve over steamed jasmine rice, with the remaining basil leaves scattered on top.
6: For the eggs, heat about 2–4cm depth of vegetable oil in another wok and, when it’s super-hot, crack in an egg. Fry until the white is crispy on the outside, and the yolk running within – it should take about 1 minute. Drain, and serve on top of your pad krapow and rice.