This authentic Thailand stir-fried dish is made by frying pork into a red chili base that includes fresh lemongrass, galangal, coriander root, kaffir lime, garlic and shallots. It's one of our most popular one-dish meals, known as Pad Ped Moo sai Naw Mai (พัดเพ็ดหมูใส่หน่อไม), and it's simply bursting with a rich, herbaceous, and almost medicinal flavor. In this version we add a healthy portion of bamboo shoots, some carrot, and green chili. It makes a nice main dish when served on a small plate to be shared, but it is most often eaten just like this as a one-dish meal with some fresh, hot rice.

Ingredient List:

1/4 Cup Pork Tenderloin (thinly sliced)
1/2 Cup Bamboo shoots (cut into long thin strips)
1 Tablespoon Finger root (cut into long thin strips)
1/2 Thai Long Chili (green or red, cut diagonally)
3 - 4 small pieces Carrot
1 Kaffir lime leaves (1 leaf, torn into small pieces)
1 - 2 Thai Hot Chili (finely chopped)
1 Tablespoon Basic Red Curry Paste
1 Tablespoon Oyster Sauce
1 teaspoon Light Soy Sauce
1 teaspoon Sugar

Directions:

1: Fry the sliced pork in a small amount of oil until cooked.

2: Add the red chili paste and hot chili and fry together with the pork. Add a little water to make a sauce.

3: Stir in the finger root, bamboo, green chili, and carrot. Cook until hot.

4: Add the sugar and soy sauce, stir-fry until melted.

5: Add the oyster sauce and enough water to make the sauce again. Add the kaffir lime leaf, remove from heat, and serve.

For detailed directions and photos, please visit our website page: [ Ссылка ]

Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at [ Ссылка ] to download our free Thai cook book.

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