Another frigid day had us craving heat. I also needed to use up the ground pork leftover from Sunday’s mapo tofu, so pad kra pao moo seemed like the logical conclusion. I followed the WoL recipe, not having gotten much inspo here, and served it with more leftover sushi rice.
I thought it came out quite well, but my PIC really loved it. Can’t believe I’ve never made it before, and happy the debut was a success 
Will be added to our dish rotation from now on — bet it’s great with ground lamb, too.
For our veg side I landed on smashed cucumber salad (also following a WoL recipe), but adding toasted & ground Sichuan peppercorns on top. Our local Sichuan hole-in-the-wall is my measure, and it wasn’t anywhere near their perfection, but it was still a very satisfying rendition. I may heat up the oil / sauce mix with the garlic next time before pouring over the smashed cukes.
Leftovers of both, which will be my exxxtremely garlicky lunch tomorrow 
