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Thai 'Pad Krapow Moo'

Thai 'Pad Krapow Moo'

with Green Beans and Cilantro

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Pad krapow moo is a popular dish in the Thai street food scene. Ground pork is stir-fried with aromatic ingredients such as ginger, garlic, lime and chili pepper which are then served over fluffy rice.

Allergens:Soy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

1 unit

Lime

1 unit

Red Chili Pepper

170 g

Green Beans

2 tbsp

Brown Sugar

50 g

Shallot

¾ cup

Basmati Rice

30 g

Ginger

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

7 g

Cilantro

6 g

Garlic

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate89 g
Sugar17 g
Dietary Fiber4 g
Protein34 g
Cholesterol80 mg
Sodium970 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. In Step 4, use this heat guide to determine what spice level you prefer (dbl measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Peel, then finely chop shallot. Trim beans, then halve. Roughly chop cilantro. Peel, then mince or grate the garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest, then cut lime into wedges. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)

2

Add rice to the pot of boiling water. Reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and set aside.

4

Add another 1 tbsp oil (dbl for 4 ppl) to the same pan, then the shallots, ginger, garlic and 1/2 tsp chili (dbl for 4 ppl). (NOTE: Reference Heat Guide in Start Strong.) Cook, stirring often, until fragrant, 1-2 min. Add pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**

5

Sprinkle brown sugar over pork mixture. Cook, stirring often, until pork is dark golden-brown, 2-3 min. Stir in lime zest, soy sauce, beans and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, scraping up any brown bits from bottom of the pan, until beans are warmed through, 1 min.

6

Fluff rice with a fork, then divide between plates. Top with pork mixture and sprinkle over cilantro. Squeeze over a lime wedge, if desired.