Pad Kra Pao (Thai Stir-Fried Minced Pork with Basil)
ID: 737bdbf0...
A classic and popular Thai street food dish featuring savory stir-fried ground pork, fiery bird's eye chilies, aromatic garlic, and fresh Thai basil. It is traditionally served over warm steamed rice and topped with a signature crispy-edged fried egg.
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🍳 Cooking Flow
Slice the long beans and grind the chilies and garlic into a rough paste. → Whisk the sauce ingredients together in a small bowl. → Fry the egg in hot oil until crispy on the edges, then quickly stir-fry the long beans and set both aside. → Saute the chili-garlic paste, brown the ground pork, and stir in the sauce. → Toss in the basil and cooked long beans, stir-fry until wilted, and serve with rice and the fried egg.
Cooking Steps
Brief Cooking Order
Slice the long beans and grind the chilies and garlic into a rough paste. → Whisk the sauce ingredients together in a small bowl. → Fry the egg in hot oil until crispy on the edges, then quickly stir-fry the long beans and set both aside. → Saute the chili-garlic paste, brown the ground pork, and stir in the sauce. → Toss in the basil and cooked long beans, stir-fry until wilted, and serve with rice and the fried egg.
Introduction
A classic and popular Thai street food dish featuring savory stir-fried ground pork, fiery bird's eye chilies, aromatic garlic, and fresh Thai basil. It is traditionally served over warm steamed rice and topped with a signature crispy-edged fried egg.
Step 1
Slice the long beans crosswise into very small pieces.
Step 2
Remove the stems from the bird's eye chilies, shake out the seeds to reduce heat if desired, and chop them into small sections.
Step 3
Place the chopped chilies and garlic cloves in a mortar, then crush and grind them into a rough paste until aromatic.
Step 4
In a small bowl, combine the fish sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, and one tablespoon of water to prepare the stir-fry sauce.
Step 5
Heat sufficient oil in a wok to medium heat, crack an egg, and gently place it in the center. Fry undisturbed until the edges bubble up and turn crispy, then remove and set aside.
Ingredients List
Important Notes
Using ground pork with about 25% fat content yields a much juicier and more flavorful dish than using lean pork.
Removing the seeds from the bird's eye chilies helps control the heat level while preserving the authentic chili flavor.
Frying the egg in a generous pool of medium-hot oil is key to getting the classic Thai-style crispy, bubbly edges while keeping the yolk runny.
Add a small splash of water during stir-frying if the pork mixture begins to look too dry.
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