HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Moo Pad Krapow
Thai Moo Pad Krapow

Thai Moo Pad Krapow

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This tasty Thai dish ticks all our culinary boxes: quick, healthy and delicious! This recipe uses some traditional Thai ingredients that may be new to your kitchen, particularly Thai Basil. We love Thai Basil as it cools the fiery chilli, adds beautiful colour and an interesting, authentic flavour.

Allergens:SoyaCereals containing GlutenFish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

175 grams

Basmati Rice

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

2 unit(s)

Spring Onion

1 pack(s)

Green Beans

300 grams

Pork Mince

1.5 tbsp

Ketjap Manis


1.5 tbsp

Soy Sauce

(ContainsSoya, Cereals containing Gluten)

1.5 tsp

Fish Sauce


½ bunch(es)

Fresh Thai Basil

Not included in your delivery

350 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2289 kJ
Energy (kcal)547 kcal
Fat15.0 g
of which saturates6.0 g
Carbohydrate67 g
of which sugars10.0 g
Protein37 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Boil a pot of water (amount specified in the ingredient list) with a good pinch of salt and pour in the rice. Turn the heat to the lowest setting, place a lid on the pot and leave for 10 mins. Take off the heat and leave for another 10 mins. Tip: To make sure the rice is perfect don’t touch the lid until 20 mins are up!


Peel and finely chop the shallot and the garlic. Finely chop as much of the red chilli as you dare. Tip: If you can mash all these ingredients under the flat of a knife or whizz them in a processor all the better for the flavours. Finely chop the spring onion.


Cut the tops and bottoms off the green beans (this is called ‘top and tailing!), then cut them in half. Heat a splash of oil in a frying pan on high heat. Once hot add your green beans to the pan and stir-fry for a couple of mins. Remove to a plate for later.


Add the pork mince to the now empty pan and cook for 6-8 mins. Break it up with a wooden spoon as it cooks. Once your pork is browned and cooked through, add your shallot, garlic, chilli and spring onion and cook for 2-3 mins. Tip: The pork is cooked when it is no longer pink in the middle.


Add your green beans, ketjap manis, soy sauce and fish sauce and stir everything together. Tip: If the mixture is a little dry add a splash of water. Taste and add salt if necessary. Tip: At this point, if you want to go super authentic, fry an egg until it’s crispy around the edges, with a nice runny yolk, ready to place on top of the dish once served.


Take your pork mixture off the heat and stir through a few torn thai basil leaves. Serve with your rice and get stuck in. Aloy mak! (That’s ‘super tasty’ in Thai!).