Danie główne
Pad Kra Pao
25 minPorcje: 3Nutri-Score C€€
C
25 min
25 minPad Kra Pao
przepis od
Derek Chen
@derekkchen
18 przepisów
25 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
light soy sauceSpiżarnia15 ml- dark soy sauceSpiżarnia8 ml
fish sauceSpiżarnia30 ml- oyster sauceSpiżarnia15 ml
- palm sugarSpiżarnia20 g
garlic (cloves, peeled)Warzywa i owoce6 kawałki
red Thai chilliesWarzywa i owoce6 kawałki- long beans (cut into small pieces)Warzywa i owoce90 g
- neutral oilSpiżarnia60 ml
eggsNabiał3 kawałki
ground porkMięso450 g- holy basil or Thai basil (leaves picked)Warzywa i owoce40 g
jasmine rice (cooked, hot, for serving)Produkty zbożowe300 g
na porcję
Wartości odżywcze
822kcal
- Węglowodany
- 92 g
- Białko
- 35 g
- Tłuszcz
- 35 g
czego użyjesz
Przybory
Moździerz z tłuczkiem
Wok
Miska
Łyżka cedzakowa
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Pound the chili garlic paste
- Grind the red Thai chillies and garlic in a mortar and pestle into a paste.
- Krok 3
Prepare the long beans
- Cut the long beans into small pieces.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 7
Serve
- Serve the stir-fry over hot jasmine rice with the fried egg on top.