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Prep 7 minutes
Total 22 minutes
Serves
US | Metric
Ingredients
  • Sliced pork
  • 2 Birdseye chilli, chopped
  • 3 large garlic cloves, crushed
  • 1 tbsp Nam prik pao
  • 6 fine green beans, chopped
  • 4 kaffir lime leaves
  • 2 stems of holy basil, leaves picked
  • 1 tsp fish sauce
Pad Phet Prik Pao Moo Pad Phet Prik Pao Moo

Pad Phet Prik Pao Moo

Stir fried pork in spicy nam prik pao sauce with holy basil


  1. Heat up a couple of table spoons of oil in a pan and sauté your garlic and chopped chillies. Don’t let the garlic brown too much then add in your nam prik pao and stir till broken down.
  2. Add in your pork (or whatever meat you want to use) and stir till it has incorporated with the paste. 
  3. Once your meat has almost cooked through, add in your green beans and kaffir lime leaves (break the leaves up when your throw in so it releases more flavour)
  4. Season with fish sauce to taste and then add in your holy basil and remove from heat. Continue to stir till the holy basil is well mixed in. 
  5. Plate and serve with fragrant Thai Jasmine rice.


For this recipe I used my homemade vegan and gluten free Nam Prik Pao which is available to purchase at www.thaiapron.co.uk. If you want to make this dish completely gluten free, use Mega Chef Brand fish sauce.

Pad Phet Prik Pao Moo Pad Phet Prik Pao Moo

Pad Phet Prik Pao Moo

Stir fried pork in spicy nam prik pao sauce with holy basil

favorite
print
like
Prep 7 minutes
Total 22 minutes
Serves
US | Metric
Ingredients
  • Sliced pork
  • 2 Birdseye chilli, chopped
  • 3 large garlic cloves, crushed
  • 1 tbsp Nam prik pao
  • 6 fine green beans, chopped
  • 4 kaffir lime leaves
  • 2 stems of holy basil, leaves picked
  • 1 tsp fish sauce
  1. Heat up a couple of table spoons of oil in a pan and sauté your garlic and chopped chillies. Don’t let the garlic brown too much then add in your nam prik pao and stir till broken down.
  2. Add in your pork (or whatever meat you want to use) and stir till it has incorporated with the paste. 
  3. Once your meat has almost cooked through, add in your green beans and kaffir lime leaves (break the leaves up when your throw in so it releases more flavour)
  4. Season with fish sauce to taste and then add in your holy basil and remove from heat. Continue to stir till the holy basil is well mixed in. 
  5. Plate and serve with fragrant Thai Jasmine rice.


For this recipe I used my homemade vegan and gluten free Nam Prik Pao which is available to purchase at www.thaiapron.co.uk. If you want to make this dish completely gluten free, use Mega Chef Brand fish sauce.