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Cab Moo Pad Prig Thai Dam

Originating in Northern Thailand, this rich and complex dish is eaten with steamed sticky rice.

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Ingredients per serving

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Prepare Black Pepper Sauce

Finish the Dish

  • Oyster sauce 0.5 Tbsp
  • Mushroom sauce 0.5 Tbsp
  • Sugar, as needed
  • Spring onion, 2" cut 3.5 Tbsp
  • Red chili, mined 3.0 Tbsp
  • Green chili, mined 3.0 Tbsp
  • Crispy Pork Skin 0.5 lb
  • Sweet basil
  • Onions, diced 5.0 Tbsp

Originating in Northern Thailand, this rich and complex dish is eaten with steamed sticky rice.

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Preparation

  1. Prepare Black Pepper Sauce

    • Heat the oil in a wok, add garlic and fry until fragrant.
    • Add black pepper and stir it to get the aroma, pour Knorr® Professional Liquid Concentrated Chicken Flavor Base and leave simmering.

  2. Finish the Dish

    • Pour oyster sauce, mushroom sauce, sugar, and stir all together.
    • Add onion, spring onion, red and green chili, and stir until cooked.
    • Add crispy pork skin and quickly stirfry.
    • Serve with rice. Garnish with sweet basil.