Spicy Thai Basil Pork (Pad Krapow Moo)

This iconic Thai street food dish of ground pork stir-fried with garlic, Thai chilies, and a heap of fresh holy basil is one of the fastest, most intensely flavorful dinners you can make. It's naturally dairy-free, outrageously delicious, and ready in under 15 minutes. Serve over jasmine rice with a fried egg on top in the traditional style.

Ingredients

• •500g ground pork
• •4 cloves garlic, minced
• •3–4 Thai bird's eye chilies, finely sliced
• •1 large handful of fresh Thai basil leaves
• •2 tablespoons oyster sauce
• •1 tablespoon soy sauce
• •1 tablespoon fish sauce
• •1 teaspoon sugar
• •2 tablespoons vegetable oil
• •Jasmine rice and fried eggs, for serving

Instructions

1. 1. In a small bowl, stir together the oyster sauce, soy sauce, fish sauce, and sugar. Set aside.
2. 2. Heat the vegetable oil in a wok or large skillet over very high heat. Add the garlic and chilies and stir-fry for 30 seconds until fragrant.
3. 3. Add the ground pork and stir-fry, breaking it up aggressively, for 4–5 minutes until cooked through and beginning to crisp at the edges.
4. 4. Pour the sauce mixture over the pork and toss to coat. Stir-fry for another 1–2 minutes until the sauce clings to the meat.
5. 5. Remove from heat and immediately toss in the fresh Thai basil leaves. The residual heat will wilt them perfectly.
6. 6. Serve immediately over jasmine rice with a fried egg on top.