epicurious4.9
Pad Kra Pao
Pad kra pao, a fast and savory stir-fry dish, pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Stir 3 Tbsp. soy sauce, 1 Tbsp. fish sauce, 2 tsp. oyster sauce, 1 tsp. sugar, and 3 Tbsp. water in a measuring glass to combine; set aside.
. soy sauce3 Tbsp. fish sauce1 Tbsp. oyster sauce2 tsp. sugar1 tsp
2
Heat ¼ cup vegetable oil in a large skillet over medium-high. Crack 4 large eggs into pan; cook, tilting pan so oil runs over eggs and spooning oil over whites, until whites are set and edges are golden brown and very crisp but yolks are still runny, 2–⏱️ 3 minutes. Remove from heat (to help oil cool slightly). Using a slotted spoon, transfer eggs to a plate.
large eggs4
3
Return pan to medium-high heat. Cook 3 medium shallots, thinly sliced, stirring with a wooden spoon, until just softened, 1–⏱️ 2 minutes. Add 5 red Thai or Fresno chiles, finely chopped, and 4 garlic cloves, finely chopped; cook, stirring, until softened and fragrant, about ⏱️ 1 minute. Add 1 lb. ground pork and cook, stirring and breaking up meat, until starting to brown, 2–⏱️ 3 minutes. Add reserved soy sauce mixture; cook, stirring often and breaking up pork more, until liquid is evaporated, about ⏱️ 5 minutes. Remove from heat. Add 1 large bunch basil, leaves plucked; stir until wilted.
medium shallots, thinly sliced3red Thai or Fresno chiles, finely chopped5. ground pork1 lblarge bunch basil, leaves plucked1
4
Divide steamed jasmine rice and stir-fry among shallow bowls and top each with a fried egg.
Steamed jasmine rice (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...