Pad Kra Pao
Pad Kra Pao
Ingredients
- 1 tablespoon cooking oil
- 3 garlic, cloves, minced
- 3-5 bird's eye chilies, chopped (adjust to taste)
- 200 g ground pork, (or chicken/beef)
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/2 cup holy basil leaves
- 1/4 cup water, (optional, for sauce)
- 4 servings jasmine rice, for serving
- 4 fried egg, for serving
Instructions
- 1
In a mortar and pestle, pound the minced garlic and chopped bird's eye chilies into a rough paste. Alternatively, finely chop them if a mortar and pestle are not available.
⏱️ 5 min
- 2
Heat 1 tablespoon of cooking oil in a wok or large pan over medium-high heat. Add the prepared garlic and chili paste and stir-fry for about 30 seconds until it becomes fragrant.
⏱️ 2 min
- 3
Add 200g of ground pork (or chicken/beef) to the pan. Break up the meat with your spatula and continue to cook until it is no longer pink and is lightly browned.
⏱️ 5 min
- 4
Pour in 1 tablespoon of fish sauce, 1 teaspoon of dark soy sauce, and sprinkle in 1 teaspoon of sugar. If a saucier dish is desired, add 1/4 cup of water. Stir-fry for another minute, ensuring all ingredients are well combined and the flavors are fully incorporated.
⏱️ 2 min
- 5
Add 1/2 cup of holy basil leaves to the pan. Stir quickly for 15-20 seconds until the basil leaves wilt. It is important not to overcook the basil to preserve its fresh aroma and flavor.
⏱️ 1 min
- 6
Remove the pan from the heat and serve the Pad Kra Pao immediately over hot jasmine rice, topped with a crispy fried egg.
Kitchen Tools
Nutrition Facts (per serving)
Pad Kra Pao
- 1 tablespoon cooking oil
- 3 garlic, cloves, minced
- 3-5 bird's eye chilies, chopped (adjust to taste)
- 200 g ground pork, (or chicken/beef)
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/2 cup holy basil leaves
- 1/4 cup water, (optional, for sauce)
- 4 servings jasmine rice, for serving
- 4 fried egg, for serving
Instructions
- 1
In a mortar and pestle, pound the minced garlic and chopped bird's eye chilies into a rough paste. Alternatively, finely chop them if a mortar and pestle are not available.
⏱️ 5 min - 2
Heat 1 tablespoon of cooking oil in a wok or large pan over medium-high heat. Add the prepared garlic and chili paste and stir-fry for about 30 seconds until it becomes fragrant.
⏱️ 2 min - 3
Add 200g of ground pork (or chicken/beef) to the pan. Break up the meat with your spatula and continue to cook until it is no longer pink and is lightly browned.
⏱️ 5 min - 4
Pour in 1 tablespoon of fish sauce, 1 teaspoon of dark soy sauce, and sprinkle in 1 teaspoon of sugar. If a saucier dish is desired, add 1/4 cup of water. Stir-fry for another minute, ensuring all ingredients are well combined and the flavors are fully incorporated.
⏱️ 2 min - 5
Add 1/2 cup of holy basil leaves to the pan. Stir quickly for 15-20 seconds until the basil leaves wilt. It is important not to overcook the basil to preserve its fresh aroma and flavor.
⏱️ 1 min - 6
Remove the pan from the heat and serve the Pad Kra Pao immediately over hot jasmine rice, topped with a crispy fried egg.