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Pad Kra Pao
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Pad Kra Pao

25 minServes 3Nutri-Score C€€
from @derekkchen25 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • light soy saucePantry15 ml
  • dark soy saucePantry8 ml
  • fish saucePantry30 ml
  • oyster saucePantry15 ml
  • palm sugarPantry20 g
  • garlic (cloves, peeled)Produce6 pieces
  • red Thai chilliesProduce6 pieces
  • long beans (cut into small pieces)Produce90 g
  • neutral oilPantry60 ml
  • eggsDairy3 pieces
  • ground porkMeat450 g
  • holy basil or Thai basil (leaves picked)Produce40 g
  • jasmine rice (cooked, hot, for serving)Grains300 g

per serving

Nutrition

822kcal

Carbs
92 g
Proteins
35 g
Fat
35 g
Adapt tools

what you’ll use

Tools

  • Mortar and pestle
  • Wok
  • Mixing bowl
  • Slotted spoon

step by step

Method

  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.
    Step 1

  2. Pound the chili garlic paste

    • Grind the red Thai chillies and garlic in a mortar and pestle into a paste.
    Step 2

  3. Prepare the long beans

    • Cut the long beans into small pieces.
    Step 3

  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.
    Step 4

  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.
    Step 5

  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.
    Step 6

  7. Serve

    • Serve the stir-fry over hot jasmine rice with the fried egg on top.
    Step 7
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