Pad Kra Pao
Pad kra pao is an extremely popular Thai stir-fry dish, made with holy basil and minced meat (either chicken or pork). Known for its heat and savory-sweet sauce, it's traditionally served hot with rice and a delicious fried egg on top. This dish is perfect for a quick, flavorful meal that's a staple in Thai street food. (Source: https://www.kitchenstories.com/en/recipes/pad-kra-pao-thai-holy-basil-and-pork-stir-fry)
Ingredients
- 250 g ground pork
- 3 Thai chilis
- 4 cloves garlic
- 1 shallot
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp dark soy sauce
- 15 g holy basil
- 1 tsp sugar
- 2 eggs (for serving, optional)
- Oil (for frying)
- Jasmine rice (for serving)
Steps
- Roughly chop shallot, chili, and garlic. Add to a food processor and pulse until finely chopped. Pluck the basil leaves. Mix the light soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar together in a small bowl.
- In a frying pan, heat oil over medium-high heat. Crack in the eggs and fry until the edges are crispy and the whites are set. Remove and set aside.
- In the same pan, heat more oil over medium heat. Add the shallot-chili-garlic paste and fry for 2–3 min, or until fragrant. Add the ground pork, breaking it up as it browns, and fry for 3 min or until well browned. Add the sauce mixture, stir to combine, then add the basil and stir-fry briefly until the leaves are wilted.
- Remove from heat, serve with cooked jasmine rice and a fried egg.