Pad Kra Pao
ผัดกะเพรา
Fiery stir-fried pork with holy basil and garlic, served over rice with a crispy fried egg.
Serves 3
Prep 10 min
Cook 10 min
Ingredients
- 3/4 lb ground pork or chicken
- 3 tablespoons vegetable oil
- 5 cloves garlic
- 4 to 6 Thai chilies, to taste
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 cups holy basil or Thai basil leaves
- 3 eggs, fried, to serve
- Cooked jasmine rice, to serve
Steps
Step 1. Pound the garlic and chilies into a rough paste with a mortar and pestle, or chop them very finely.
Step 2. Heat the oil in a wok over high heat. Fry the garlic and chili paste for 15 to 20 seconds, until fragrant.
Step 3. Add the pork and stir-fry for 3 to 4 minutes, breaking it up, until cooked through.
Step 4. Stir in the oyster sauce, soy sauce, fish sauce, and sugar and cook for 1 minute.
Step 5. Add the basil and toss just until wilted. Serve over rice, topped with a fried egg cooked until the whites are set.
Where this recipe comes from
Yoribang Thai recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Thai dishes. Fish sauce adds salt and depth, palm sugar gives a gentle caramel sweetness (brown sugar works instead), and tamarind adds sourness. Makrut lime leaves, galangal, lemongrass, and Thai basil are sold at Asian grocery stores. Thai chilies are very hot, so add them a little at a time.