Pad Kra Pao (Thai Holy Basil Stir-Fried Minced Meat with Egg)
Quick answer
Pad kra pao is the single most common everyday meal in Thailand - a wok-fried dish of minced meat with holy basil and chilies, spooned over steamed rice and topped with a fried egg.
What makes this special
- Pad Kra Pao combines minced meat and peppery holy basil in a high heat wok with fresh chilies.
- Holy basil's peppery bite is distinct from sweet or Thai basil
- Smoke-hot wok produces the essential wok hei charred aroma
Key ingredients
Core cooking flow
- 1 Roughly mince or pound 5 garlic cloves and 5 fresh chilies so they release aroma quickly.
- 2 Mix 2 teaspoons oyster sauce, 1 teaspoon fish sauce, 1 teaspoon soy sauce, a...
- 3 Heat the wok over high heat until it is very hot and just starting to smoke.
Pad kra pao is the single most common everyday meal in Thailand - a wok-fried dish of minced meat with holy basil and chilies, spooned over steamed rice and topped with a fried egg. Garlic and fresh chilies are roughly pounded and fried in a smoking-hot wok until fragrant, then ground pork goes in and is broken apart quickly. Oyster sauce, fish sauce, soy sauce, and a pinch of sugar create the seasoning base. A generous handful of holy basil leaves is tossed in at the end, releasing a peppery, clove-like aroma that defines the dish. The fried egg should have crispy lacy edges and a runny yolk that becomes a sauce when broken.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Control
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.
- 4Heat
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.
- 5Season
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.
- 6Finish
Add the basil right before turning off the heat and toss only until the leaves wilt and smell peppery.
Serve the pork over steamed rice with 2 fried eggs that have crisp edges and soft yolks.
After the steps
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