Thai Basil Pork (Pad Ka-Prao)
ID: e2aff0df...
A classic Thai street food stir-fry featuring ground pork, garlic, and chilies, seasoned with a savory-sweet sauce and finished with fresh basil. It is incredibly quick to make and traditionally served over rice with a crispy fried egg.
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🍳 Cooking Flow
Pound the garlic, chili, and red onion into a rough paste using a mortar and pestle. → Stir-fry the paste in a hot wok with oil until fragrant, then add the ground pork and cook through. → Pour in the mixed seasoning sauce (soy sauces, fish sauce, oyster sauce) and toss to combine. → Stir in fresh basil leaves until just wilted, then remove from heat. → Fry eggs in hot oil until crispy and puffy, then serve over the pork and rice.
Cooking Steps
Brief Cooking Order
Pound the garlic, chili, and red onion into a rough paste using a mortar and pestle. → Stir-fry the paste in a hot wok with oil until fragrant, then add the ground pork and cook through. → Pour in the mixed seasoning sauce (soy sauces, fish sauce, oyster sauce) and toss to combine. → Stir in fresh basil leaves until just wilted, then remove from heat. → Fry eggs in hot oil until crispy and puffy, then serve over the pork and rice.
Introduction
A classic Thai street food stir-fry featuring ground pork, garlic, and chilies, seasoned with a savory-sweet sauce and finished with fresh basil. It is incredibly quick to make and traditionally served over rice with a crispy fried egg.
Step 1
Peel the garlic cloves and roughly slice the chili. Remove seeds from the chili if you prefer a milder dish.
Step 2
Place the garlic and sliced chili into a mortar and pestle.
Step 3
Slice the red onion, chop it roughly, and add it to the mortar.
Step 4
Add a tiny pinch of sugar to the mortar to act as an abrasive, then grind the mixture into a rough paste.
Step 5
Heat a wok over medium-high heat and add about 2 tablespoons of oil.
Ingredients List
Important Notes
Holy basil is traditional for this dish, but sweet Italian basil or Thai basil are great and more accessible substitutes.
Adding a pinch of sugar into the mortar acts as an abrasive, helping crush the garlic and chilies much easier.
Using ground meat is highly forgiving and absorbs flavors quickly without requiring any marination.
To get a proper Thai-style fried egg (Kai Dao), use plenty of oil in a very hot wok and splash the hot oil over the egg white so it blisters and gets crispy.
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