Pad Kra Pao

Name: Pad Kra Pao
Total time: 15 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 1/2 lb ground pork (or chicken); 1 cup packed holy basil leaves (or Thai sweet basil if unavailable); 4 cloves garlic, 5 Thai bird's eye chilies (pounded together into a rough paste); 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar; 1 egg (for frying)

The ultimate Thai street food: intensely spicy, savory ground pork stir-fried with holy basil.

15 minutes

Serves 1

Main

Contains common allergens

Egg Seafood Shellfish Soy Wheat

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Instructions

5 steps

1
Fry the Egg: Heat 2 tbsp oil in a wok over high heat. Fry the egg until the edges are extremely crispy and lacy, but the yolk remains runny. Remove and set aside.

2
Sauté Aromatics: Drain most of the oil, leaving about 1 tbsp. Over medium-high heat, add the pounded garlic and chilies. Sauté for 20 seconds until pungent (it will make you cough).
3
Cook the Meat: Turn heat to high. Add the ground pork, breaking it apart quickly with a spatula. Cook for 2-3 minutes until browned and no longer pink.
4
Season: Add the oyster sauce, light soy sauce, dark soy sauce, and sugar. Toss vigorously for 1 minute so the pork caramelizes slightly in the sauce.
5
Wilt the Basil: Turn off the heat. Immediately toss in the holy basil leaves. The residual heat will wilt them perfectly in about 15 seconds. Serve over rice, topped with the crispy fried egg.

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