HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai 'Pad Krapow Moo'
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.

Tags:QuickEasy Clean-up

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

1 unit


1 unit

Red Chili Pepper

170 g

Green Beans

2 tbsp

Brown Sugar

50 g


¾ cup

Basmati Rice

30 g


2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

7 g


6 g


Not included in your delivery

2 tbsp


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
Sugar16 g
Dietary Fiber4 g
Protein35 g
Cholesterol80 mg
Sodium1320 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then finely chop shallot. Trim green beans, then cut in half. Roughly chop cilantro. Peel, then mince or grate the garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest lime, then cut into wedges.Finely chop chili pepper, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)


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.


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


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


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


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