Pad krapow moo

Pad krapow moo


Pad krapow moo

The ingredient of Pad krapow moo

  1. 2 tablespoons oyster sauce
  2. 1 tablespoon fish sauce
  3. 2 teaspoons caster sugar
  4. 2 tablespoons peanut oil
  5. 550g pork fillet, thinly sliced
  6. 1 purple capsicum, halved, seeded, coarsely chopped
  7. 2 long clean purple chillies, halved, seeded, thinly sliced
  8. 2 garlic cloves, finely chopped
  9. 150g inexperienced round beans, trimmed
  10. 80ml (1/three cup) water
  11. 1 cup fresh Thai basil leaves
  12. Steamed jasmine rice (non-compulsory), to serve

The instruction how to make Pad krapow moo

  1. Combine the oyster sauce, fish sauce and sugar in a small bowl. Heat 2 teaspoons of oil in a big wok over excessive warmth. Stir-fry one-0.33 of the beef for 2 minutes or until browned. Transfer to a plate. Repeat, in 2 greater batches, with oil and final red meat, reheating the wok among batches.
  2. Heat last oil in the wok. Stir-fry the capsicum, chilli and garlic for 2 minutes or until soft. Add the beans and water, and stir-fry for 3 mins or until the beans are gentle crisp and the water evaporates.
  3. Stir in the oyster sauce aggregate and red meat. Add the basil and toss to mix. Serve with rice, if desired.

Nutritions of Pad krapow moo

fatContent: 265.051 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 7 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 33 grams protein
sodiumContent: 131 milligrams cholesterol

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