Pad Kra Pao

Pad Kra Pao is the Thai street-food classic: savory minced pork stir-fried with garlic, chili, and fragrant holy basil, served over rice with a crispy fried egg.

Course Main Course

Cuisine Thai

Keyword Pad Kra Pao

Prep Time 12

Cook Time 17

Servings servings

Calories 319kcal

Author Jason Decker

Ingredients

½ teaspoon salt
1.5 lbs ground pork 680g
1 head garlic
3 red chilies
¼ cup diced long bean.
1 cup Thai basil use holy basil if you manage to find them
2 Tablespoon light soy sauce
1 Tablespoon oyster sauce
1 Tablespoon fish sauce
2 teaspoon dark soy sauce
½ teaspoon sugar

Instructions

Heat cooking oil in a pan over medium heat.
Add the minced chili and garlic, and stir fry for 2 minutes until the minced garlic turns slightly golden and fragrant. Make sure you don’t sniff too hard, the chilies can be intense!
1.5 lbs ground pork, 1 head garlic, ½ teaspoon sugar
Add the minced pork and stir-fry for 3 minutes, breaking it up as it browns.
½ teaspoon salt
Toss in the long beans and stir-fry for another 2 minutes.
3 red chilies
Pour in the prepared sauce and bring it to a simmer, continue to cook for 3 minutes.
1 cup Thai basil, 2 Tablespoon light soy sauce, 1 Tablespoon fish sauce, 2 teaspoon dark soy sauce, 1 Tablespoon oyster sauce
Turn off the heat and toss in the basil leaves. Stir the basil leaves evenly with the minced pork.
¼ cup diced long bean.

Notes

Massage the salt into the pork before cooking. It helps season the meat evenly.
Use a hot wok or pan. Cooking over medium-high heat gives the pork great texture.
Chop the garlic and chilies finely. A food processor or food chopper works great.
Don’t overcook the basil. Add it at the end, using just the residual heat to wilt it.
Top with a crispy fried egg. The creamy, runny yolk adds richness to the dish.
Adjust spice to taste. Use fewer chilies for a mild dish or bird’s eye chilies for real heat!

Nutrition