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Prepare the vegetables: Wash and cut the green long beans into 1-inch pieces. Mince the Thai chilis (adjust quantity based on desired spice level) and mince the garlic.

Prepare the sauce: In a small bowl or measuring cup, combine the light soy sauce, dark soy sauce, oyster sauce, sugar, and fish sauce. Stir well until the sugar is dissolved.

Cook the rice: Wash 2 cups of rice thoroughly. Cook according to package directions, typically in a rice cooker or pot, which usually takes about 15-20 minutes.

Sauté aromatics: Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Add the minced garlic and Thai chilis and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.

Cook the pork: Add the ground pork to the wok/pan. Break it up with a spatula and cook until it is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.

Add long beans: Stir in the 1-inch pieces of green long beans. Cook for an additional 3-5 minutes, or until they are slightly softened but still have a bit of a bite.

Combine with sauce: Pour the prepared sauce over the pork and long beans. Stir continuously until everything is well combined and the pork is evenly coated with the sauce, about 1-2 minutes.

Add basil: Remove the wok/pan from the heat. Add a handful of fresh Thai basil leaves and stir them into the mixture until they are just wilted, about 30 seconds to 1 minute.

Serve: Serve the Pad Kra Pow immediately over the freshly cooked rice. Enjoy!


Prepare the vegetables: Wash and cut the green long beans into 1-inch pieces. Mince the Thai chilis (adjust quantity based on desired spice level) and mince the garlic.

Prepare the sauce: In a small bowl or measuring cup, combine the light soy sauce, dark soy sauce, oyster sauce, sugar, and fish sauce. Stir well until the sugar is dissolved.

Cook the rice: Wash 2 cups of rice thoroughly. Cook according to package directions, typically in a rice cooker or pot, which usually takes about 15-20 minutes.

Sauté aromatics: Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Add the minced garlic and Thai chilis and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.

Cook the pork: Add the ground pork to the wok/pan. Break it up with a spatula and cook until it is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.

Add long beans: Stir in the 1-inch pieces of green long beans. Cook for an additional 3-5 minutes, or until they are slightly softened but still have a bit of a bite.

Combine with sauce: Pour the prepared sauce over the pork and long beans. Stir continuously until everything is well combined and the pork is evenly coated with the sauce, about 1-2 minutes.

Add basil: Remove the wok/pan from the heat. Add a handful of fresh Thai basil leaves and stir them into the mixture until they are just wilted, about 30 seconds to 1 minute.

Serve: Serve the Pad Kra Pow immediately over the freshly cooked rice. Enjoy!
