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Pad Ped Mu - Stir Fried Pork Recipe - Cooking Index

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Pad Ped Mu - Stir Fried Pork

Cuisine: Thai
Type: Pork
Serves: 1 people

Recipe Ingredients

1 lb 454g / 16ozBacon - diced
2 cups 320g / 11ozLong beans - cut into 1" pieces
1/2 cup 118mlPrik yuat - (green thai bell peppers), sliced
1/2 cup 118mlPrik yuat daeng - (red thai bell peppers), sliced
3 tablespoons 45mlRed curry paste
3 tablespoons 45mlFish sauce
1 tablespoon 15mlNam prik pao - (roasted chilies in oil)
1 tablespoon 15mlGarlic - minced
1 tablespoon 15mlPalm sugar
1 tablespoon 15mlPrik ki nu - (green birdseye chilies), thinly sli
1 teaspoon 5mlBlack pepper - freshly ground

Recipe Instructions

This dish is made with belly pork. There are a number of reasons for this: on the pragmatic level the Thais tend to use all of an animal, and this is a way of using the rather fatty belly pork. Secondly the style of cooking means that the dish is cooked in the pork fat itself, which enhances the flavor, and thirdly, the fatty meat absorbs the additional flavors and so tastes better.

My wife prepared this for our dinner last night, and cooked it in an iron wok, as always. The pork tends to stick, and so it is quite a difficult job cleaning up afterwards. Consequently I am going to suggest that you use a non-stick stir fry pan or saute pan for this dish if available. The wok or pan should be quite hot, so as to sear the pork and render the fat quickly. If the pan is too cold it will tend to become leathery and "chewy".

My recipe notes indicate that the sliced chilies are 'optional'. You can also reduce the amount of red curry paste used quite substantially without too much adverse affect on the authenticity of the dish. The sliced prik yuat are a Thai variety which is hard to find outside Thailand. Known as the Thai Bell Pepper, you could easily substitute ordinary bell peppers for this ingredient.

The long beans used in Thailand are known as tua phak yao. I have seen these sold in the West as "Yak's Tails". If unavailable ordinary green long beans can be used.


Heat a wok (see above), and then add the belly pork and stir fry until it turns brown, and the fat crispens and reduces. If it becomes too dry add a very small amount of peanut oil. Add the curry paste, and stir fry to combine, then add the fish sauce, chili oil, garlic, sugar, chilies and pepper, and stir fry for about two minutes stirring continuously to combine the flavors and mix well. Add the bell peppers and stir fry until they just begin to soften, then add the long beans and stir fry until heated through (about 30 seconds).

Serve with steamed white [jasmine] rice.

Recipe By: Muoi Khuntilanont

Nancy Lam's Wok Wiz


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