World Championship Pad Krapao
World Championship Pad Krapao
Ingredients
For the Pad Krapao
- 20 grams garlic, chopped (6-7 cloves)
- 28 grams bird’s eye chili, chopped, for authentic spicy (roughly 8-10 peppers)
- 12 grams bird’s eye chili, chopped, for medium spicy (roughly 3-4 peppers)
- 2 tablespoons neutral oil, or more
- 1 pound ground beef, 80/20
- 1 egg, for frying
- 12 grams fish sauce, (roughly 2-3 teaspoons)
- 12 grams oyster sauce, (roughly 2-3 teaspoons)
- 12 grams light soy sauce, (roughly 2-3 teaspoons)
- 12 grams dark soy sauce, (roughly 2-3 teaspoons)
- 4 grams sugar, (roughly 1 teaspoon)
- 2 grams MSG, (roughly 1/2 teaspoon)
- 2 grams white pepper, (roughly 1/2 teaspoon)
- 15-20 basil leaves, de-stemmed
- 3-4 mint leaves
- pinch clove
- as needed rice, for serving
For the Nam Prik Pla Sauce
- 40 grams fish sauce
- 20 grams lime
- 10 grams garlic
- 12 grams bird’s eye chili
- 2 grams sugar
Instructions
- 1
Prepare the chili-garlic paste: Add the 20 grams of chopped garlic and roughly 2/3 of your chosen amount of bird's eye chili (either 28 grams for authentic spicy or 12 grams for medium spicy) to a mortar and pestle. Pound until it forms a chunky paste. Set aside the remaining 1/3 of the chili for later.
⏱️ 5 min
- 2
Prepare the Nam Prik Pla sauce: In a small bowl, combine 40 grams of fish sauce, 20 grams of lime, 10 grams of garlic, 12 grams of bird’s eye chili, and 2 grams of sugar. Stir until well combined. Set aside.
⏱️ 2 min
- 3
Heat a pan over medium-high heat until water droplets bead across the surface.
⏱️ 1 min
- 4
Add 2 tablespoons (or more) of neutral oil to the hot pan and wait for it to start shimmering.
⏱️ 1 min
- 5
Carefully crack 1 egg into the pan and let it fry until the edges are crispy. Tilt the pan and spoon some of the hot oil over the yolk to set it. Remove the fried egg and set it aside.
⏱️ 3 min
- 6
Add 1 pound of 80/20 ground beef to the pan. Cook, breaking it up with a spoon, until all the water has evaporated.
⏱️ 5 min
- 7
Continue cooking the beef after the water has evaporated, stirring occasionally, until it begins to fry in its own fat. You'll notice the sound change to a crispy crackling.
⏱️ 5 min
- 8
Add the prepared chili-garlic paste to the beef. Cook, stirring frequently, until you feel like sneezing and the beef starts sticking and forming a fond at the bottom of the pan.
⏱️ 3 min
- 9
Deglaze and season the beef mixture with 12 grams of fish sauce, 12 grams of oyster sauce, 12 grams of light soy sauce, 12 grams of dark soy sauce, 4 grams of sugar, 2 grams of MSG, and 2 grams of white pepper. Stir well to combine all the flavors.
⏱️ 2 min
- 10
Finish the dish by adding the reserved chopped chili (the remaining 1/3 from your chosen spice level), 15-20 de-stemmed basil leaves, 3-4 mint leaves, and a pinch of clove. Continue cooking, stirring gently, until the leaves are wilted.
⏱️ 3 min
- 11
Serve the World Championship Pad Krapao immediately with a side of steamed rice, the prepared Nam Prik Pla sauce, and the crispy fried egg on top.
Kitchen Tools
Nutrition Facts (per serving)
World Championship Pad Krapao
For the Pad Krapao
- 20 grams garlic, chopped (6-7 cloves)
- 28 grams bird’s eye chili, chopped, for authentic spicy (roughly 8-10 peppers)
- 12 grams bird’s eye chili, chopped, for medium spicy (roughly 3-4 peppers)
- 2 tablespoons neutral oil, or more
- 1 pound ground beef, 80/20
- 1 egg, for frying
- 12 grams fish sauce, (roughly 2-3 teaspoons)
- 12 grams oyster sauce, (roughly 2-3 teaspoons)
- 12 grams light soy sauce, (roughly 2-3 teaspoons)
- 12 grams dark soy sauce, (roughly 2-3 teaspoons)
- 4 grams sugar, (roughly 1 teaspoon)
- 2 grams MSG, (roughly 1/2 teaspoon)
- 2 grams white pepper, (roughly 1/2 teaspoon)
- 15-20 basil leaves, de-stemmed
- 3-4 mint leaves
- pinch clove
- as needed rice, for serving
For the Nam Prik Pla Sauce
- 40 grams fish sauce
- 20 grams lime
- 10 grams garlic
- 12 grams bird’s eye chili
- 2 grams sugar
Instructions
- 1
Prepare the chili-garlic paste: Add the 20 grams of chopped garlic and roughly 2/3 of your chosen amount of bird's eye chili (either 28 grams for authentic spicy or 12 grams for medium spicy) to a mortar and pestle. Pound until it forms a chunky paste. Set aside the remaining 1/3 of the chili for later.
⏱️ 5 min - 2
Prepare the Nam Prik Pla sauce: In a small bowl, combine 40 grams of fish sauce, 20 grams of lime, 10 grams of garlic, 12 grams of bird’s eye chili, and 2 grams of sugar. Stir until well combined. Set aside.
⏱️ 2 min - 3
Heat a pan over medium-high heat until water droplets bead across the surface.
⏱️ 1 min - 4
Add 2 tablespoons (or more) of neutral oil to the hot pan and wait for it to start shimmering.
⏱️ 1 min - 5
Carefully crack 1 egg into the pan and let it fry until the edges are crispy. Tilt the pan and spoon some of the hot oil over the yolk to set it. Remove the fried egg and set it aside.
⏱️ 3 min - 6
Add 1 pound of 80/20 ground beef to the pan. Cook, breaking it up with a spoon, until all the water has evaporated.
⏱️ 5 min - 7
Continue cooking the beef after the water has evaporated, stirring occasionally, until it begins to fry in its own fat. You'll notice the sound change to a crispy crackling.
⏱️ 5 min - 8
Add the prepared chili-garlic paste to the beef. Cook, stirring frequently, until you feel like sneezing and the beef starts sticking and forming a fond at the bottom of the pan.
⏱️ 3 min - 9
Deglaze and season the beef mixture with 12 grams of fish sauce, 12 grams of oyster sauce, 12 grams of light soy sauce, 12 grams of dark soy sauce, 4 grams of sugar, 2 grams of MSG, and 2 grams of white pepper. Stir well to combine all the flavors.
⏱️ 2 min - 10
Finish the dish by adding the reserved chopped chili (the remaining 1/3 from your chosen spice level), 15-20 de-stemmed basil leaves, 3-4 mint leaves, and a pinch of clove. Continue cooking, stirring gently, until the leaves are wilted.
⏱️ 3 min - 11
Serve the World Championship Pad Krapao immediately with a side of steamed rice, the prepared Nam Prik Pla sauce, and the crispy fried egg on top.