Plat
Pad Kra Pao
25 minPour 3Nutri-Score C€€
C
25 min
25 minPad Kra Pao
ce qu’il vous faut
Ingrédients
light soy sauceÉpicerie15 ml- dark soy sauceÉpicerie8 ml
fish sauceÉpicerie30 ml- oyster sauceÉpicerie15 ml
- palm sugarÉpicerie20 g
garlic (cloves, peeled)Fruits et légumes6 morceaux
red Thai chilliesFruits et légumes6 morceaux- long beans (cut into small pieces)Fruits et légumes90 g
- neutral oilÉpicerie60 ml
eggsProduits laitiers3 morceaux
ground porkViandes450 g- holy basil or Thai basil (leaves picked)Fruits et légumes40 g
jasmine rice (cooked, hot, for serving)Céréales300 g
par portion
Nutrition
822kcal
- Glucides
- 92 g
- Protéines
- 35 g
- Lipides
- 35 g
ce que vous utiliserez
Ustensiles
Mortier et pilon
Wok
Saladier
Écumoire
pas à pas
Préparation
- Étape 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.
- Étape 2
Pound the chili garlic paste
- Grind the red Thai chillies and garlic in a mortar and pestle into a paste.
- Étape 3
Prepare the long beans
- Cut the long beans into small pieces.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 7
Serve
- Serve the stir-fry over hot jasmine rice with the fried egg on top.