Pad Kaprao minced pork and a Recipe! Pattaya, Thailand

Pad Kaprao is described as a meat stir fry with Thai sweet basil, chilli & spices. I like the Moo Sarb (Minced pork) variety best, especially when topped off with a Khai Dao (Fried egg).

This was my dinner late tonight, 40 THB on the Pattaya-Naklua road, quite close to opposite the Family Mart near Dusit.




ps - Here's a recipe from bellaonline.com

Basil Chicken (Gai Pad Kaprao)
Serves 2 as one dish meal or 4-6 for a full Thai meal
Here is my version of Basil Chicken/Gai Kaprao.
Ingredients
1 lb. boneless chicken breast, cut into small 1/4" pieces
6-8 cloves garlic, finely chopped
6-8 shallots, thinly sliced
1-2 Tbs. peanut oil for stir-frying
1-2 Tbs. fish sauce (nam plah), to taste
1-2 tsp. black soy sauce
*optional1 cup fresh Thai holy basil (bai kaprao), or Thai sweet basil (bai horapa)
4-6 small kaffir lime leaves (bai ma-grood), very finely slivered
5-10 Thai Dragon chiles (phrik chee fa) or Thai Bird Chiles (Phrik kee nue)
Generous Dash of ground white pepper

Prep each ingredient and set aside to allow quick stir fry technique.
Leave the fresh basil leaves whole; the flowers may also be used. Heat a wok until the surface is smoking hot. Add oil to one side and swirl to coat the wok surface.
Add the chicken pieces evenly over the surface of the wok. Sprinkle generously with the white pepper. Do not stir, allow them to brown and begin to turn colour.
Then add garlic and shallots and stir fry until the chicken is no longer pink. Add the chiles and slivered kaffirlime leaves continue stir frying.
Then add fresh basil leaves and fish sauce to taste. Stir and mixwell. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through.