Hoofdgerecht
Pad Kra Pao
25 minVoor 3Nutri-Score C€€
C
25 min
25 minPad Kra Pao
wat u nodig heeft
Ingrediënten
light soy sauceVoorraadkast15 ml- dark soy sauceVoorraadkast8 ml
fish sauceVoorraadkast30 ml- oyster sauceVoorraadkast15 ml
- palm sugarVoorraadkast20 g
garlic (cloves, peeled)Groente en fruit6 stukken
red Thai chilliesGroente en fruit6 stukken- long beans (cut into small pieces)Groente en fruit90 g
- neutral oilVoorraadkast60 ml
eggsZuivel3 stukken
ground porkVlees450 g- holy basil or Thai basil (leaves picked)Groente en fruit40 g
jasmine rice (cooked, hot, for serving)Granen300 g
per portie
Voedingswaarden
822kcal
- Koolhydraten
- 92 g
- Eiwitten
- 35 g
- Vetten
- 35 g
wat u gebruikt
Keukengerei
Vijzel met stamper
Wok
Mengkom
Schuimspaan
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Pound the chili garlic paste
- Grind the red Thai chillies and garlic in a mortar and pestle into a paste.
- Stap 3
Prepare the long beans
- Cut the long beans into small pieces.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 7
Serve
- Serve the stir-fry over hot jasmine rice with the fried egg on top.