Pad Kra Pao (Thai Basil Stir-Fried Pork with Egg)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Ground pork hits a wok heated to the edge of smoking, and the Thai basil is added only seconds before the heat is cut, just long enough to wilt.
Read more
Five chilies and five garlic cloves, pounded rather than finely minced, make this hot and garlicky, and it is eaten over rice with a fried egg on top.
Ingredients
Instructions
- 1
Roughly mince or pound 5 garlic cloves and 5 fresh chilies so they release aroma quickly.
Pick the leaves from 30 g Thai basil, shake off excess water, and keep them ready because the stir-fry moves fast.
- 2
Mix 2 teaspoons oyster sauce, 1 teaspoon fish sauce, 1 teaspoon soy sauce, and 1 teaspoon sugar in a small bowl.
Stir until the sugar starts dissolving so the pork can be seasoned evenly in the wok.
- 3
Heat the wok over high heat until it is very hot and just starting to smoke.
Add oil, then stir-fry the garlic and chilies for about 20 seconds, stopping before the garlic turns dark or bitter.
- 4
Add 300 g ground pork and immediately break it into small pieces with a spatula.
Keep the heat high and stir-fry until no pink remains and some edges begin to brown, about 3 to 4 minutes.
- 5
Pour the prepared sauce around the edge of the wok and toss quickly so it sizzles into the pork.
If there is too much liquid, stir-fry for about 1 more minute until the meat looks glossy, not soupy.
- 6
Add the Thai basil just before turning off the heat and toss only until wilted.
Serve the pork immediately with the 2 fried eggs.
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