Moo Pad King
Although it is perhaps not so well know among Western Thai food fans, this dish, made with either pork or chicken, makes a frequent appearance at the street stall. You can also make it with beef. If you can only get dried wood-ear mushrooms, soak them in warm water for a few minutes to soften them up.
Stir fried pork, ginger and mushrooms.
Variations: If you'd like the dish less spicy, use banana chilies instead of the much hotter spur chilies. They give the dish a distinctive flavor that I like. You can also use sweet peppers if you'd like the dish to be not spicy at all. You can also make a purely vegetarian version by leaving out the pork and fish sauce, and using more mushrooms.
|Vegetable (or Olive) Oil||2 Tbl|
|Boneless Pork Loin||200 g / ½ lb||Thinly sliced|
|Onion||1 med.||Peeled and thinly sliced|
|"Young" Ginger||50 g / 2 oz||Peeled and shredded|
|Cloud Ear Mushrooms||6 - 7 pcs||Torn in bite-sized pieces|
|Red Spur Chilies||1||Sliced diagonally|
|Green Spur Chilies||2||Sliced diagonally|
|Fish Sauce||2 tsp|
|Spring Onions||3 stalks||Cut in short segments|
- Heat the oil in a heavy skillet or wok. Add the pork and onions, and stir-fry until the pork is browned.
- Add the ginger, mushrooms and chilies. Mix well.
- Stir in the sugar and fish sauce. Allow it to cook for just a bit, then stir in the spring onions just before removing from heat.