Pad Kra Pao
Pad Kra Pao
Ingredients
For the Stir-fry
- 100 g pork
- 1-2 cloves garlic, chopped
- 1/4 white onion, sliced thinly
- 1 tablespoon red spur chili
- 1-3 bird's eye chilies, sliced
- 1/4 cup hot basil leaves
- 1 long bean, sliced into 1" lengths
- 2 tablespoons vegetable oil
- 1/4 cup chicken stock
For the Sauce
- 1 teaspoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon dark soy sauce, for color
For Serving
- 1 egg
- 4 servings cooked rice
- as needed fish sauce, optional, for additional salty taste
- as needed Prik Nam Pla, chili with fish sauce, chopped garlic, and lime
- as needed carrot, for garnish
- as needed cucumber, for garnish
Instructions
- 1
Prepare the sauce: Combine 1 teaspoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and 1 teaspoon dark soy sauce in a small bowl. Set aside.
⏱️ 2 min
- 2
Prepare the egg: Crack 1 egg into a small bowl.
⏱️ 1 min
- 3
Fry the egg: Add 2 tablespoons vegetable oil to a wok or frying pan. Turn on the gas and heat the oil until hot. Carefully pour the egg into the hot oil and fry until the edges are crispy and the yolk is cooked to your preference (a sunny-side-up egg with a slightly runny yolk and crispy edges is ideal).
⏱️ 3 min
- 4
Serve the egg and rice: Place a mound of cooked rice on a serving plate. Carefully transfer the fried egg from the wok onto the rice. Garnish the plate with carved carrot and cucumber, if desired.
⏱️ 2 min
- 5
Sauté aromatics: In the same wok (or a clean one), add the chopped 1-2 cloves garlic, 1 tablespoon red spur chili, and 1-3 sliced bird's eye chilies. Stir-fry for a short period until fragrant.
⏱️ 2 min
- 6
Add pork and stock: Add 100 g pork to the wok and stir-fry until it starts to brown. Pour in 1/4 cup chicken stock and continue to cook, breaking up the pork.
⏱️ 3 min
- 7
Add vegetables: Add the 1/4 sliced white onion and the 1 long bean, sliced into 1" lengths, to the wok. Stir-fry with the pork and aromatics.
⏱️ 2 min
- 8
Add the sauce: Pour the prepared sauce into the wok and stir-fry everything together until well combined and the pork is fully cooked.
⏱️ 2 min
- 9
Add more chili (optional) and basil: Add additional red spur chili slices (if desired for extra heat) and 1/4 cup hot basil leaves to the wok. Stir them well until the basil wilts slightly.
⏱️ 1 min
- 10
Adjust seasoning (optional): Taste the dish. If you prefer a more salty taste, you can add fish sauce at this stage.
⏱️ 1 min
- 11
Finish and serve: Turn off the gas. Transfer the Pad Kra Pao mixture from the wok onto the serving plate next to the rice and fried egg.
⏱️ 1 min
- 12
Add condiment: Serve with Prik Nam Pla (chili with fish sauce, chopped garlic, and a squeeze of lime) on the side for an extra spicy and tangy kick.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad Kra Pao
For the Stir-fry
- 100 g pork
- 1-2 cloves garlic, chopped
- 1/4 white onion, sliced thinly
- 1 tablespoon red spur chili
- 1-3 bird's eye chilies, sliced
- 1/4 cup hot basil leaves
- 1 long bean, sliced into 1" lengths
- 2 tablespoons vegetable oil
- 1/4 cup chicken stock
For the Sauce
- 1 teaspoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon dark soy sauce, for color
For Serving
- 1 egg
- 4 servings cooked rice
- as needed fish sauce, optional, for additional salty taste
- as needed Prik Nam Pla, chili with fish sauce, chopped garlic, and lime
- as needed carrot, for garnish
- as needed cucumber, for garnish
Instructions
- 1
Prepare the sauce: Combine 1 teaspoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and 1 teaspoon dark soy sauce in a small bowl. Set aside.
⏱️ 2 min - 2
Prepare the egg: Crack 1 egg into a small bowl.
⏱️ 1 min - 3
Fry the egg: Add 2 tablespoons vegetable oil to a wok or frying pan. Turn on the gas and heat the oil until hot. Carefully pour the egg into the hot oil and fry until the edges are crispy and the yolk is cooked to your preference (a sunny-side-up egg with a slightly runny yolk and crispy edges is ideal).
⏱️ 3 min - 4
Serve the egg and rice: Place a mound of cooked rice on a serving plate. Carefully transfer the fried egg from the wok onto the rice. Garnish the plate with carved carrot and cucumber, if desired.
⏱️ 2 min - 5
Sauté aromatics: In the same wok (or a clean one), add the chopped 1-2 cloves garlic, 1 tablespoon red spur chili, and 1-3 sliced bird's eye chilies. Stir-fry for a short period until fragrant.
⏱️ 2 min - 6
Add pork and stock: Add 100 g pork to the wok and stir-fry until it starts to brown. Pour in 1/4 cup chicken stock and continue to cook, breaking up the pork.
⏱️ 3 min - 7
Add vegetables: Add the 1/4 sliced white onion and the 1 long bean, sliced into 1" lengths, to the wok. Stir-fry with the pork and aromatics.
⏱️ 2 min - 8
Add the sauce: Pour the prepared sauce into the wok and stir-fry everything together until well combined and the pork is fully cooked.
⏱️ 2 min - 9
Add more chili (optional) and basil: Add additional red spur chili slices (if desired for extra heat) and 1/4 cup hot basil leaves to the wok. Stir them well until the basil wilts slightly.
⏱️ 1 min - 10
Adjust seasoning (optional): Taste the dish. If you prefer a more salty taste, you can add fish sauce at this stage.
⏱️ 1 min - 11
Finish and serve: Turn off the gas. Transfer the Pad Kra Pao mixture from the wok onto the serving plate next to the rice and fried egg.
⏱️ 1 min - 12
Add condiment: Serve with Prik Nam Pla (chili with fish sauce, chopped garlic, and a squeeze of lime) on the side for an extra spicy and tangy kick.
⏱️ 1 min