Pad Kra Pao
Pad Kra Pao
Ingredients
For the Chili Garlic Paste
- 6 garlic, cloves
- 5-7 red Thai chilies
For the Stir-Fry
- 1/4 cup neutral oil
- 2-3 eggs
- 1 pound ground meat, (pork, chicken, or beef)
- 3/4 cup long beans, cut into small pieces
- 2 cups holy basil or Thai basil
For Serving
- as needed jasmine rice, hot
Instructions
- 1
In a small bowl, combine the light soy sauce, dark soy sauce, fish sauce, oyster sauce, and palm sugar. Stir the mixture until all ingredients are well combined and the palm sugar has dissolved.
⏱️ 2 min
- 2
Place the red Thai chilies and garlic cloves into a mortar and pestle. Grind them together until they form a coarse paste.
⏱️ 3 min - 3
Heat the neutral oil in a wok over medium-high heat. Crack the eggs into the hot oil and fry until the edges are crispy and the yolk remains runny. Remove the fried egg(s) from the wok and set aside.
⏱️ 3 min
- 4
Carefully drain about half of the oil from the wok, leaving some in the pan for the next step.
⏱️ 1 min
- 5
Add the prepared chili garlic paste to the wok. Sauté the paste until it becomes fragrant, which should take less than 1 minute.
⏱️ 1 min
- 6
Once the paste is fragrant, add the ground meat to the wok. Cook the ground meat, breaking it up with a spatula, until all the water has evaporated and the fat begins to render and sizzle.
⏱️ 5 min
- 7
Add the cut long beans and the prepared sauce (from step 1) to the wok with the cooked meat. Sauté all ingredients together for a few minutes, stirring constantly, to allow the flavors to meld.
⏱️ 3 min
- 8
Add the holy basil or Thai basil to the wok. Stir the basil into the mixture for approximately 1 minute or until the leaves are wilted.
⏱️ 1 min
- 9
Serve the Pad Kra Pao immediately with hot jasmine rice and top with the fried egg(s). Break the runny yolk over the dish before eating.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad Kra Pao
For the Chili Garlic Paste
- 6 garlic, cloves
- 5-7 red Thai chilies
For the Stir-Fry
- 1/4 cup neutral oil
- 2-3 eggs
- 1 pound ground meat, (pork, chicken, or beef)
- 3/4 cup long beans, cut into small pieces
- 2 cups holy basil or Thai basil
For Serving
- as needed jasmine rice, hot
Instructions
- 1
In a small bowl, combine the light soy sauce, dark soy sauce, fish sauce, oyster sauce, and palm sugar. Stir the mixture until all ingredients are well combined and the palm sugar has dissolved.
⏱️ 2 min - 2
Place the red Thai chilies and garlic cloves into a mortar and pestle. Grind them together until they form a coarse paste.
⏱️ 3 min - 3
Heat the neutral oil in a wok over medium-high heat. Crack the eggs into the hot oil and fry until the edges are crispy and the yolk remains runny. Remove the fried egg(s) from the wok and set aside.
⏱️ 3 min - 4
Carefully drain about half of the oil from the wok, leaving some in the pan for the next step.
⏱️ 1 min - 5
Add the prepared chili garlic paste to the wok. Sauté the paste until it becomes fragrant, which should take less than 1 minute.
⏱️ 1 min - 6
Once the paste is fragrant, add the ground meat to the wok. Cook the ground meat, breaking it up with a spatula, until all the water has evaporated and the fat begins to render and sizzle.
⏱️ 5 min - 7
Add the cut long beans and the prepared sauce (from step 1) to the wok with the cooked meat. Sauté all ingredients together for a few minutes, stirring constantly, to allow the flavors to meld.
⏱️ 3 min - 8
Add the holy basil or Thai basil to the wok. Stir the basil into the mixture for approximately 1 minute or until the leaves are wilted.
⏱️ 1 min - 9
Serve the Pad Kra Pao immediately with hot jasmine rice and top with the fried egg(s). Break the runny yolk over the dish before eating.
⏱️ 1 min