Kra Pao Bihon
Kra Pao Bihon
Ingredients
For the Kra Pao Bihon
- 8 ounces bihon noodles
- 1 pound ground pork
- 1 red bell pepper, sliced into thin strips
- 1 cup green beans, trimmed and chopped into 1-inch pieces
- 1/2 cup yellow onion, chopped
- 4 cloves garlic, minced
- 2 red chilies, sliced (adjust to taste)
- 1 cup fresh basil leaves, packed
- 2 tablespoons vegetable oil, divided
For the Sauce Mixture
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/4 cup water
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
For the Fried Egg Topping
- 4 large eggs
- 1/4 cup vegetable oil, for frying
Instructions
- 1
Place the bihon noodles in a large bowl. Pour enough hot water over the noodles to fully submerge them. Let them soak for 15 minutes, or until softened but still firm. Drain well and set aside.
⏱️ 15 min
- 2
While the noodles are soaking, prepare the sauce mixture. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, water, granulated sugar, and ground black pepper. Set aside.
⏱️ 3 min
- 3
Heat 1/4 cup of vegetable oil in a large skillet or wok over medium-high heat. Carefully crack one egg into the hot oil. Fry until the edges are crispy and the yolk is still a little runny, about 1-2 minutes per side. Remove the fried egg and place it on a plate lined with a paper towel. Repeat with the remaining eggs, adding more oil if needed. Set the fried eggs aside.
⏱️ 8 min
- 4
Drain most of the oil from the skillet, leaving about 2 tablespoons. Heat the remaining oil over medium-high heat. Add the minced garlic and sliced red chilies to the pan. Sauté for 30 seconds until fragrant.
⏱️ 2 min
- 5
Add the ground pork to the skillet. Break it up with a spoon and cook until it is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 6
Add the sliced red bell pepper, chopped green beans, and chopped onion to the pan with the pork. Sauté for 3-5 minutes, until the vegetables are slightly tender-crisp.
⏱️ 5 min
- 7
Pour the prepared sauce mixture over the pork and vegetables. Stir well to combine all ingredients and bring to a simmer.
⏱️ 2 min
- 8
Add the drained bihon noodles to the pan. Using tongs, toss thoroughly until the noodles are well combined with the sauce and vegetables, ensuring they are evenly coated and have absorbed the flavors. Cook for 2-3 minutes.
⏱️ 3 min
- 9
Remove the skillet from the heat. Stir in the fresh basil leaves just until they are wilted, about 30 seconds.
⏱️ 1 min
- 10
Divide the Kra Pao Bihon among serving plates. Top each serving with a crispy fried egg. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kra Pao Bihon
For the Kra Pao Bihon
- 8 ounces bihon noodles
- 1 pound ground pork
- 1 red bell pepper, sliced into thin strips
- 1 cup green beans, trimmed and chopped into 1-inch pieces
- 1/2 cup yellow onion, chopped
- 4 cloves garlic, minced
- 2 red chilies, sliced (adjust to taste)
- 1 cup fresh basil leaves, packed
- 2 tablespoons vegetable oil, divided
For the Sauce Mixture
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/4 cup water
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
For the Fried Egg Topping
- 4 large eggs
- 1/4 cup vegetable oil, for frying
Instructions
- 1
Place the bihon noodles in a large bowl. Pour enough hot water over the noodles to fully submerge them. Let them soak for 15 minutes, or until softened but still firm. Drain well and set aside.
⏱️ 15 min - 2
While the noodles are soaking, prepare the sauce mixture. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, water, granulated sugar, and ground black pepper. Set aside.
⏱️ 3 min - 3
Heat 1/4 cup of vegetable oil in a large skillet or wok over medium-high heat. Carefully crack one egg into the hot oil. Fry until the edges are crispy and the yolk is still a little runny, about 1-2 minutes per side. Remove the fried egg and place it on a plate lined with a paper towel. Repeat with the remaining eggs, adding more oil if needed. Set the fried eggs aside.
⏱️ 8 min - 4
Drain most of the oil from the skillet, leaving about 2 tablespoons. Heat the remaining oil over medium-high heat. Add the minced garlic and sliced red chilies to the pan. Sauté for 30 seconds until fragrant.
⏱️ 2 min - 5
Add the ground pork to the skillet. Break it up with a spoon and cook until it is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 6
Add the sliced red bell pepper, chopped green beans, and chopped onion to the pan with the pork. Sauté for 3-5 minutes, until the vegetables are slightly tender-crisp.
⏱️ 5 min - 7
Pour the prepared sauce mixture over the pork and vegetables. Stir well to combine all ingredients and bring to a simmer.
⏱️ 2 min - 8
Add the drained bihon noodles to the pan. Using tongs, toss thoroughly until the noodles are well combined with the sauce and vegetables, ensuring they are evenly coated and have absorbed the flavors. Cook for 2-3 minutes.
⏱️ 3 min - 9
Remove the skillet from the heat. Stir in the fresh basil leaves just until they are wilted, about 30 seconds.
⏱️ 1 min - 10
Divide the Kra Pao Bihon among serving plates. Top each serving with a crispy fried egg. Serve immediately.
⏱️ 2 min