Pad Kra Pao Recipe – Pork Stir-Fry with Holy Basil
This Thai pad kra pao recipe for stir fried pork and holy basil with fried egg is a breakfast staple of street food stalls all over Thailand. A paste of chilli and garlic is combined with ground pork, a rich sauce and holy basil. Topped with a fried egg and served with prik nam pla and jasmine rice, it’s a filling breakfast dish.
- 300 g minced pork chicken or beef
- 5 garlic cloves peeled
- 2 long red chillies
- 4 bird's eye chillies
- 1 tbsp vegetable oil or rendered pork fat
- ½ cup long beans cut into 4 cm (1 1/2 inch) pieces
- 2 eggs
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp fish sauce to taste
- 2 tbsp stock or water
- 1 handful holy basil leaves
Prik Nam Pla
- 2 tbsp fish sauce
- 1 lime juiced
- 2 bird's eye chillies sliced
- 1 garlic clove peeled and crushed into small pieces
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.
Fry the eggs to your liking, we like our yolks soft.
As they cook, mix through the rest of the basil.
Serve on plates with a good scoop of steamed jasmine rice. Place the mince mix on top and then the egg.
Pour over some prik nam pla on the egg and serve.
Calories: 643kcal | Carbohydrates: 27g | Protein: 38g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 2859mg | Potassium: 1289mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2221IU | Vitamin C: 277mg | Calcium: 125mg | Iron: 5mg