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Pad Kra Pao
25 Min.Für 3Nutri-Score C€€
C
25 Min.
25 Min.Pad Kra Pao
was Sie brauchen
Zutaten
light soy sauceVorräte15 ml- dark soy sauceVorräte8 ml
fish sauceVorräte30 ml- oyster sauceVorräte15 ml
- palm sugarVorräte20 g
garlic (cloves, peeled)Obst & Gemüse6 Stücke
red Thai chilliesObst & Gemüse6 Stücke- long beans (cut into small pieces)Obst & Gemüse90 g
- neutral oilVorräte60 ml
eggsMilchprodukte3 Stücke
ground porkFleisch450 g- holy basil or Thai basil (leaves picked)Obst & Gemüse40 g
jasmine rice (cooked, hot, for serving)Getreide300 g
pro Portion
Nährwerte
822kcal
- Kohlenhydrate
- 92 g
- Eiweiß
- 35 g
- Fett
- 35 g
was Sie verwenden
Utensilien
Mörser mit Stößel
Wok
Rührschüssel
Schaumlöffel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the sauce
- Combine the light soy sauce, dark soy sauce, fish sauce, oyster sauce and palm sugar in a bowl.
- Stir until the palm sugar is dissolved.
- Schritt 2
Pound the chili garlic paste
- Grind the red Thai chillies and garlic in a mortar and pestle into a paste.
- Schritt 3
Prepare the long beans
- Cut the long beans into small pieces.
- Schritt 4
Fry the eggs
- Heat the oil in a wok over medium-high heat.
- Fry the eggs until the edges are crispy and the yolk is still runny.
- Remove the eggs and drain off half of the oil.
- Schritt 5
Sauté the paste and pork
- Sauté the chili garlic paste until fragrant, less than a minute.
- Add the ground pork and cook until the water has evaporated and the fat starts to render and sizzle.
- Schritt 6
Add beans, sauce and basil
- Add the long beans and the sauce and sauté for a few minutes.
- Add the holy basil or Thai basil and stir until the leaves are wilted.
- Schritt 7
Serve
- Serve the stir-fry over hot jasmine rice with the fried egg on top.