Description
Pad Kra Pao is a bold and flavorful Thai stir-fry featuring minced meat, garlic, chilies, and aromatic holy basil, served over rice and often topped with a crispy fried egg.
Ingredients
Units
Scale
- Neutral cooking oil
- 2 shallots, thinly sliced
- 8 cloves garlic, thinly sliced
- 4–5 Thai bird’s eye chilis (adjust according to your spice preference)
- 1 lb ground pork (substitute for any ground meat)
- 1/2 tablespoon sugar
- 1 tablespoon fish sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 cup water
- 2 cups holy basil leaves (substitute for Thai basil or regular sweet basil)
- Jasmine rice and fried egg for serving with
Instructions
- Slice the shallots, garlic, and chilies. Wash and dry the holy basil leaves.
- Heat 2 tablespoons of neutral cooking oil in a wok or large skillet over medium-high heat.
- Add the sliced shallots, garlic, and chilies. Stir-fry for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Increase the heat to high. Add the ground pork to the wok, breaking it up with a spatula. Stir-fry until fully cooked and slightly browned and crisp, about 5 minutes.
- Stir in the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Mix well to coat the meat evenly.
- Pour in the water and let the mixture simmer for 2-3 minutes, allowing the flavors to meld together and the liquid to slightly reduce.
- Toss in the holy basil leaves and stir-fry for 30 seconds to 1 minute, just until they wilt and release their aroma. Remove the wok from heat.
- Serve the Pad Kra Pao over a bed of jasmine rice and top with a crispy fried egg.
Notes
Use a hot wok or skillet to achieve the signature charred, smoky flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4