Entree: Thailand – Central Thailand – หมูผัดพริกเผา ➤ Moo Pad Prik Pao (Stir-fried sliced pork with Thai roasted chili paste, sweet-salty seasonings, and basil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (450 g) pork shoulder or pork loin, thinly sliced
- 1 tsp (5 g) cornstarch (optional, to lightly coat pork)
- 1 tsp (5 ml) light soy sauce (for quick marinade)
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) prik pao (Thai roasted chili paste)
- 3 shallots, thinly sliced (about 3 oz/85 g)
- 3 cloves garlic, minced (about 9 g)
- 1 small red bell pepper, sliced (about 4 oz/115 g)
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tbsp (15 ml) light soy sauce
- 2 tsp (10 g) palm sugar or brown sugar
- 1/4 cup (60 ml) water or light chicken stock
- 1/2 cup (15 g) Thai basil leaves, loosely packed
- 2 scallions, sliced on the diagonal (optional)
- Lime wedges, for serving

Instructions

1. Toss the sliced pork with the cornstarch and 1 tsp light soy sauce (if using) and let rest 10 minutes while you prepare the vegetables and sauce ingredients.
2. Heat a wok or large skillet over high heat until very hot, then add the vegetable oil. Add the marinated pork in a single layer and stir-fry until it begins to brown but is not fully cooked, about 2–3 minutes. Remove pork to a plate.
3. Lower heat to medium-high and add a touch more oil if needed. Sauté the shallots until softened, about 2 minutes, then add the garlic and cook 30 seconds until fragrant.
4. Stir in the prik pao and cook 1 minute to bloom its flavors. Add the red bell pepper, fish sauce, oyster sauce (if using), light soy sauce, and palm sugar. Stir to combine.
5. Return the pork to the wok, add the water or stock, and stir-fry 1–2 minutes until the pork is cooked through and the sauce coats the ingredients. Taste and adjust seasoning with extra fish sauce for saltiness or sugar for sweetness.
6. Remove from heat, fold in the Thai basil leaves and scallions until wilted. Serve immediately with lime wedges and steamed jasmine rice.