Pad Krapow Omelette Rice Bowl Recipe for a Thai Style Donburi
Our Thai pad krapow omelette rice bowl recipe makes a Thai style donburi – donburi means 'rice bowl' and the popular dish consists of a generous topping on a bed of rice in a bowl.
Servings: 2
Calories: 1498kcal
Equipment
Ingredients
- 2 cups jasmine rice steamed
Pad Krapow
- 300 g minced pork or chicken or beef
- 5 garlic cloves peeled
- 2 long red chillies
- 4 bird's eye chillies
- 1 tbsp vegetable oil or rendered pork fat
- 100 g long beans cut into 4 cm (1 1/2 inch) pieces
Pad Krapow Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp fish sauce more to taste
Pad Krapow Garnish
- 1 handful holy basil leaves
Thai Style Omelette
- 8 large eggs
- 1 tbsp vegetable oil
- 1 tbsp Prik Nam Pla (recipe below)
Prik Nam Pla Dressing
- 2 tbsp fish sauce
- 1 whole lime juiced
- 2 bird's eye chillies sliced
- 1 garlic clove peeled and crushed into small pieces
Instructions
Pad Krapow
- In a mortar and pestle, pound the chillis into a paste. Add the garlic and incorporate well.
- Make the sauce by combining all the ingredients well.
- Mix the prik nam pla sauce in a serving bowl.
- In a well-seasoned wok over medium-high heat, add the oil and the chilli and garlic paste and stir fry until aromatic – do not let the garlic burn. Add the long bean pieces.
- Add the mince and stir-fry until cooked through, breaking up any clumps with a stiff wire whisk.
- Add the sauce and mix well until the sauce starts to thicken. Check for seasoning and add extra fish sauce as needed. Take off the heat and a few basil leaves.
- As the mix cools a little, mix through the rest of the basil.
Thai Style Omelette
- Heat the oil in a small but deep saucepan (see recipe tips for details).
- Break the eggs into a bowl and stir in a tablespoon of the prik nam pla dressing until well incorporated.
- When the oil is almost at smoking point over medium-high heat, carefully add the egg mixture. Leave the eggs to settle until they start to set on the sides of the pan.
- Using a silicone spatula, lift a side of the omelette away from the pan and tilt the pan to let the runny egg mixture go from the top of the omelette to fill in the base of the omelette. Continue to do this around the rim of the omelette until there is no runny mixture left on top the omelette.
- When the omelette starts to sizzle, that means it's beginning to brown on the bottom and the omelette is now set enough to flip over. Take the omelette off the heat and over a bench and using a noodle soup bowl (see the tips) on top of the pan, flip the pan over so the omelette is now in the bowl.
- Slide the omelette back into the pan and and back on the heat for a couple minutes to finish it off.
- Add the rice to a large bowl and keep the pad krapow warm.
- Remove the omelette from the pan and slice into six pieces.
- Using a fish slice, place the omelette pieces into the bowl with the rice. Spoon over the pad krapow and garnish with a few extra basil leaves.
- Serve with the prik nam pla and some Sriracha sauce.
Nutrition
Calories: 1498kcal | Carbohydrates: 187g | Protein: 69g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 763mg | Sodium: 3035mg | Potassium: 1765mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3180IU | Vitamin C: 282mg | Calcium: 269mg | Iron: 9mg