Quick Pad Kra Pao with Ground Pork
Quick Pad Kra Pao with Ground Pork
Ingredients
For the Pad Kra Pao
- 1 pound ground pork
- 3 garlic, to 4 cloves, minced
- 2 Thai chilies, to 3, minced (adjust to taste)
- 1 shallot, thinly sliced
- 1 tablespoon vegetable oil
- 1 cup fresh Thai basil leaves
For the Sauce
- 2 teaspoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
For Serving (Optional)
- 1 serving steamed rice, per person
- 1 eggs, fried, for topping
- 1 cucumber, sliced, for serving
Instructions
- 1
Prepare the aromatics: Using the side of a knife, smash 3 to 4 cloves of garlic on a cutting board, then transfer them to a mortar. Add 2 to 3 Thai chilies to the mortar. Use a pestle to mince the garlic and Thai chilies together until a coarse paste is formed. Thinly slice the shallot.
⏱️ 3 min
- 2
In a small bowl, combine the sauce ingredients: 2 teaspoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar. Stir well to combine.
⏱️ 1 min
- 3
Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat. Add the thinly sliced shallots and sauté for 1 minute until slightly softened.
⏱️ 2 min
- 4
Add the minced garlic and chili mixture to the pan. Sauté for 30 to 60 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Add 1 pound ground pork to the pan. Cook, breaking up any clumps with a wooden spatula, until the pork is browned and cooked through to an internal temperature of 160°F.
⏱️ 4 min•🌡️ 160
- 6
Pour the prepared sauce mixture into the pan with the pork. Cook for 2 to 3 minutes, stirring constantly, to combine the flavors and allow the sauce to slightly thicken.
⏱️ 3 min
- 7
Turn off the heat. Add 1 cup fresh Thai basil leaves to the pan and stir until the basil is just wilted.
⏱️ 1 min
- 8
Serve the Pad Kra Pao mixture immediately over steamed rice. Optionally, top each serving with a fried egg and serve with sliced cucumbers on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Pad Kra Pao with Ground Pork
For the Pad Kra Pao
- 1 pound ground pork
- 3 garlic, to 4 cloves, minced
- 2 Thai chilies, to 3, minced (adjust to taste)
- 1 shallot, thinly sliced
- 1 tablespoon vegetable oil
- 1 cup fresh Thai basil leaves
For the Sauce
- 2 teaspoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
For Serving (Optional)
- 1 serving steamed rice, per person
- 1 eggs, fried, for topping
- 1 cucumber, sliced, for serving
Instructions
- 1
Prepare the aromatics: Using the side of a knife, smash 3 to 4 cloves of garlic on a cutting board, then transfer them to a mortar. Add 2 to 3 Thai chilies to the mortar. Use a pestle to mince the garlic and Thai chilies together until a coarse paste is formed. Thinly slice the shallot.
⏱️ 3 min - 2
In a small bowl, combine the sauce ingredients: 2 teaspoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar. Stir well to combine.
⏱️ 1 min - 3
Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat. Add the thinly sliced shallots and sauté for 1 minute until slightly softened.
⏱️ 2 min - 4
Add the minced garlic and chili mixture to the pan. Sauté for 30 to 60 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Add 1 pound ground pork to the pan. Cook, breaking up any clumps with a wooden spatula, until the pork is browned and cooked through to an internal temperature of 160°F.
⏱️ 4 min•🌡️ 160 - 6
Pour the prepared sauce mixture into the pan with the pork. Cook for 2 to 3 minutes, stirring constantly, to combine the flavors and allow the sauce to slightly thicken.
⏱️ 3 min - 7
Turn off the heat. Add 1 cup fresh Thai basil leaves to the pan and stir until the basil is just wilted.
⏱️ 1 min - 8
Serve the Pad Kra Pao mixture immediately over steamed rice. Optionally, top each serving with a fried egg and serve with sliced cucumbers on the side.
⏱️ 1 min