Pad Kra Pao (Thai Basil Pork Stir-Fry)
Pad Kra Pao (Thai Basil Pork Stir-Fry)
Ingredients
For the Stir-Fry
- 3 garlic, cloves
- 3 bird's eye chilies
- 100 g minced pork
- 1 handful holy basil leaves, fresh
- 2 tablespoons oil, for frying, plus more as needed
For the Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon water
For Serving
- 1 egg
- 4 servings rice, cooked
Instructions
- 1
Prepare the aromatics: Place the 3 cloves of garlic and 3 bird's eye chilies into a mortar. Pound them until a coarse paste is formed.
⏱️ 3 min
- 2
Prepare the sauce: In a small bowl, combine the 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sugar, 1 tablespoon fish sauce, and 1 tablespoon water. Mix all the ingredients well until the sugar is dissolved.
⏱️ 2 min
- 3
Fry the egg: Heat about 1 tablespoon of oil in a wok or large pan over medium-high heat until hot. Crack 1 egg into the hot oil and fry it until the edges are crispy and the yolk is still a little runny. Remove the crispy fried egg from the wok and set it aside.
⏱️ 2 min
- 4
Stir-fry the pork: Add about 1 tablespoon more oil to the same wok. Add the pounded garlic and chili paste and stir-fry for about 30 seconds until fragrant. Then, add the 100 grams of minced pork to the wok. Break up the pork with your spatula and stir-fry until it is cooked through and lightly browned, about 3-5 minutes.
⏱️ 5 min
- 5
Combine with sauce and basil: Pour the prepared sauce mixture into the wok with the cooked pork. Stir well to coat the pork. Add a generous amount of fresh holy basil leaves. Give it a quick stir, making sure not to overcook the basil, just until it wilts, about 30 seconds to 1 minute.
⏱️ 2 min
- 6
Serve: Serve the Pad Kra Pao immediately over a bed of cooked rice and top each serving with a crispy fried egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad Kra Pao (Thai Basil Pork Stir-Fry)
For the Stir-Fry
- 3 garlic, cloves
- 3 bird's eye chilies
- 100 g minced pork
- 1 handful holy basil leaves, fresh
- 2 tablespoons oil, for frying, plus more as needed
For the Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon water
For Serving
- 1 egg
- 4 servings rice, cooked
Instructions
- 1
Prepare the aromatics: Place the 3 cloves of garlic and 3 bird's eye chilies into a mortar. Pound them until a coarse paste is formed.
⏱️ 3 min - 2
Prepare the sauce: In a small bowl, combine the 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sugar, 1 tablespoon fish sauce, and 1 tablespoon water. Mix all the ingredients well until the sugar is dissolved.
⏱️ 2 min - 3
Fry the egg: Heat about 1 tablespoon of oil in a wok or large pan over medium-high heat until hot. Crack 1 egg into the hot oil and fry it until the edges are crispy and the yolk is still a little runny. Remove the crispy fried egg from the wok and set it aside.
⏱️ 2 min - 4
Stir-fry the pork: Add about 1 tablespoon more oil to the same wok. Add the pounded garlic and chili paste and stir-fry for about 30 seconds until fragrant. Then, add the 100 grams of minced pork to the wok. Break up the pork with your spatula and stir-fry until it is cooked through and lightly browned, about 3-5 minutes.
⏱️ 5 min - 5
Combine with sauce and basil: Pour the prepared sauce mixture into the wok with the cooked pork. Stir well to coat the pork. Add a generous amount of fresh holy basil leaves. Give it a quick stir, making sure not to overcook the basil, just until it wilts, about 30 seconds to 1 minute.
⏱️ 2 min - 6
Serve: Serve the Pad Kra Pao immediately over a bed of cooked rice and top each serving with a crispy fried egg.
⏱️ 1 min