What makes Moo Pad Kratiem a popular Thai dish?

Its simple yet explosive flavor profile and quick preparation have made it a favorite dish among Thai street food vendors and home cooks.

Can I make Moo Pad Kratiem less spicy?

Absolutely! Adjust the amount of black and white pepper to suit your spice tolerance.

Is Moo Pad Kratiem the same as Pad Kee Mao?

While both dishes are stir-fried and share some ingredients, Pad Kee Mao typically includes wide rice noodles and a different sauce.

What type of pork should I use for this dish?

Opt for lean pork cuts like pork loin or tenderloin for the best results.

Can I use garlic powder instead of fresh garlic?

Fresh garlic is recommended for its aromatic flavor. Garlic powder is not recommended.

What's the origin of the name "Kratiem" in Moo Pad Kratiem?

"Kratiem" refers to garlic in Thai, highlighting the star ingredient of this dish.

Pad Kratiem (Thai Garlic Pork Stir-Fry)

Name: Pad Kratiem (Stir Fry Pork Recipe)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 3 large garlic cloves; 2 tablespoons cilantro stems, sliced into 1-inch pieces.; 1/2 teaspoon ground white pepper, add more as preferred for your taste buds.; 10 garlic cloves, 3 for the paste, and the rest for frying in oil; 1/4 cup oil; 1 pound pork. Slice into long, thin pieces around 1/3 inches pieces by 3 inches long. I used loin chop center cut. Any lean cut of pork is fine; 1 1/2 tablespoons oyster sauce; 1 tablespoon fish sauce, Squid brand; 1 tablespoon mushroom soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons sugar, white or brown; 1/4 teaspoon baking soda; 1/4 cup water

Description

If you're a fan of garlic and crave some Thai flavors, look no further than the delicious Moo Pad Kratiem (Thai garlic pork stir-fry). It's a simple, comforting dish easily made for a weeknight dinner. This comforting dish is a simple yet delicious meal that will satisfy your taste buds.

Ingredients

Scale

For the marinating paste

3 large garlic cloves
2 tablespoons cilantro stems, sliced into 1-inch pieces.
1/2 teaspoon ground white pepper, add more as preferred for your taste buds.

For the garlic oil

10 garlic cloves, 3 for the paste, and the rest for frying in oil
1/4 cup oil

For the meat and sauce

1 pound pork. Slice into long, thin pieces around 1/3 inches pieces by 3 inches long. I used loin chop center cut. Any lean cut of pork is fine
1 1/2 tablespoons oyster sauce
1 tablespoon fish sauce, Squid brand
1 tablespoon mushroom soy sauce
1 teaspoon dark soy sauce
2 teaspoons sugar, white or brown
1/4 teaspoon baking soda
1/4 cup water

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Instructions

Make the marinating paste: Make the Thai classic paste using the 3 amigos of Thai traditional paste. In a small stone mortar and pestle, pound garlic, cilantro stems (or root), and white peppercorn until you have a smooth paste.
Marinating the Pork. Add the paste to a mixing bowl, then add all the sauces-soy sauce, fish sauce, oyster sauce, black pepper, white pepper, and sugar. Stir and mix well. Add the pork, baking soda water, and the thinly sliced pork. Mix well and let the pork marinate for 20-30 minutes while you prep and make the garlic oil next.
Make the Crispy Fried Garlic: Chop the rest of the garlic cloves into small pieces. Do not minced or make a paste out of them. You want some chunks in the pork when eating. On medium heat, Add the oil to a warm wok or skillet. Once hot, add the garlic and fry until lightly golden brown. Depending on your pan and range, it takes about 3-4 minutes. *Do not overcook the garlic; you will get bitter garlic oil. Not good. Once the garlic starts to brown, remove from the hot oil to a small bowl. Strain the garlic from the oil to have your garlic ready to add to the pork later.
Stir-fry the Pork. Turn the heat high in the same pan with the remaining garlic-infused oil. Add 2 tablespoons of the garlic oil and let it heat up slightly. Stir the marinated pork again to “wake it up” slightly before frying it in the pan. Add the marinated pork. Stir-fry the pork until it's cooked and the edges turn golden brown. Allow the pork to cook untouched for 2-3 minutes. Then, stir a couple of times to flip the meat and allow the meat to sear on all sides. Add 1-2 tablespoons of water if the meat sticks to the pan.
Add the crispy garlic. Turn the heat off. Sprinkle the crispy fried garlic over the stir-fried pork and give it a final toss to combine. Plate the garlic pork and serve over jasmine rice. Garnish with more fried garlic, ground white pepper, and some cucumber or tomato slices, and enjoy!

Serve your Moo Pad Kratiem hot alongside steamed jasmine rice or sticky rice. The combination of flavors and textures will transport you to the bustling streets of Thailand.

Garnishing options. Fresh coriander leaves and sliced fresh chilis make excellent garnishes to add freshness and heat to your Thai garlic pepper pork.

Notes

Make sure to heat enough oil in the pan. It should be hot before you start cooking.
If you have cilantro roots, use them! Take 3 roots, wash them well, and chop them into small pieces. Then, pound them.
When frying the garlic, use a small fine mesh wire strainer to separate the garlic from the oil. This will help you use less oil for the stir fry.
Don't throw away the extra garlic oil. It's valuable, so save it for later use.
Feel free to add more garlic if you like. I personally added about 2 tablespoons extra because I love garlic a lot!
Cooking over high heat is key to achieving the pork's golden brown, crispy texture.

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Prep Time: 20
Cook Time: 10
Category: Pork recipe
Method: stir fry
Cuisine: Thai