Pad Kra Pao

Thai street food from its best side. Quick, easy and very tasty! This Pad Kra Pao recipe is relatively spicy, although it is probably milder than locally in Thailand. There are variations with slightly different flavoring, and also with chicken instead of pork. The main ingredient is the Thai Holy Basil. It is also possible to replace that, but then it is a different dish!

4 servings

Ingredients:

Minced pork 500 g

Fresh chili 8 g

Fresh garlic 40 g

Fish sauce 1 tbsp

light soy 1 tbsp

Oyster sauce 1 tbsp

Fish sauce 1 tbsp

Holy Basil 50 g

Sugar or palm sugar 0.5 tbsp

Glutamate 0.5 tbsp

4 Eggs

Method:

  1. Chop the chili and garlic.
  2. Pick the basil leaves.
  3. Heat a wok with a little oil and fry the minced pork hard.
  4. Add the chili and fry for a minute.
  5. Add the garlic and fry for a minute.
  6. Add the spice sauces and stir.
  7. Add the dry spices and stir.
  8. Add basil leaves and stir.
  9. Fry the eggs on one side.
  10. Serve with boiled rice with the fried egg over the rice.

Pairs with:

A cold Singha or Chang.

Pad Kra Pao

Pad Kra Pao

Pad Kra Pao, Thai stir-fry wok with Holy Basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 500 g Minced pork
  • 50 g Holy Basil
  • 8 g Chili
  • 40 g Garlic
  • 1 tbsp Fish sauce
  • 1 tbsp Light soy
  • 1 tbsp Oyster sauce
  • 0.5 tbsp Sugar or palm sugar
  • 0.5 tbsp Glutamate
  • 4 eggs

Method
 

  1. Chop the chili and garlic.
  2. Pick the basil leaves.
  3. Heat a wok with a little oil and fry the minced pork hard.
  4. Add the chili and fry for a minute.
  5. Add the garlic and fry for a minute.
  6. Add the sauces and stir.
  7. Add the dry spices and stir.
  8. Add basil leaves and stir.
  9. Fryt he eggs on one side.
  10. Servewith steamed rice with the fried egg over the rice.