Pad Kra Pao

30 mins
Serves 1
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Directions

  1. 1Combine light soy sauce, dark soy sauce, fish sauce, oyster sauce, and palm sugar to make the sauce.
  2. 2Combine light soy sauce, dark soy sauce, fish sauce, oyster sauce, and palm sugar to make the sauce.
  3. 3Combine light soy sauce, dark soy sauce, fish sauce, oyster sauce, and palm sugar to make the sauce.
  4. 4Grind red Thai chilies and garlic into a paste using a mortar and pestle.
  5. 5Grind red Thai chilies and garlic into a paste using a mortar and pestle.
  6. 6Grind red Thai chilies and garlic into a paste using a mortar and pestle.
  7. 7Cut long beans into small pieces.
  8. 8Cut long beans into small pieces.
  9. 9Cut long beans into small pieces.
  10. 10Heat oil in a wok and fry an egg until the edges are crispy and the yolk is perfectly runny.
  11. 11Heat oil in a wok and fry an egg until the edges are crispy and the yolk is perfectly runny.
  12. 12Heat oil in a wok and fry an egg until the edges are crispy and the yolk is perfectly runny.
  13. 13Remove the fried egg from the wok.
  14. 14Remove the fried egg from the wok.
  15. 15Remove the fried egg from the wok.
  16. 16Drain most of the oil from the wok.
  17. 17Drain most of the oil from the wok.
  18. 18Drain most of the oil from the wok.
  19. 19Sauté the chili garlic paste in the wok until fragrant.
  20. 20Sauté the chili garlic paste in the wok until fragrant.
  21. 21Sauté the chili garlic paste in the wok until fragrant.
  22. 22Add ground pork to the wok and cook until the water has evaporated and the fat starts to render.
  23. 23Add ground pork to the wok and cook until the water has evaporated and the fat starts to render.
  24. 24Add ground pork to the wok and cook until the water has evaporated and the fat starts to render.
  25. 25Add the long beans and the prepared sauce to the pork mixture and sauté for a few minutes.
  26. 26Add the long beans and the prepared sauce to the pork mixture and sauté for a few minutes.
  27. 27Add the long beans and the prepared sauce to the pork mixture and sauté for a few minutes.
  28. 28Add a handful of holy basil (or Thai basil) to the wok.
  29. 29Add a handful of holy basil (or Thai basil) to the wok.
  30. 30Add a handful of holy basil (or Thai basil) to the wok.
  31. 31Stir the basil into the mixture for about a minute or until the leaves are wilted.
  32. 32Stir the basil into the mixture for about a minute or until the leaves are wilted.
  33. 33Stir the basil into the mixture for about a minute or until the leaves are wilted.
  34. 34Serve the Pad Kra Pao with white rice and the fried egg on top.
  35. 35Serve the Pad Kra Pao with white rice and the fried egg on top.
  36. 36Serve the Pad Kra Pao with white rice and the fried egg on top.

Ingredients

  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 0.5 tbsp dark soy sauce
  • 0.5 tbsp dark soy sauce
  • 0.5 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp fish sauce
  • 2 tbsp fish sauce
  • 1.5 tbsp palm sugar
  • 1.5 tbsp palm sugar
  • 1.5 tbsp palm sugar
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 5 -7 red Thai chillies
  • 5 -7 red Thai chillies
  • 5 -7 red Thai chillies
  • 0.75 cup long beans
  • 0.75 cup long beans
  • 0.75 cup long beans
  • 0.25 cup neutral oil
  • 0.25 cup neutral oil
  • 0.25 cup neutral oil
  • 2 -3 eggs
  • 2 -3 eggs
  • 2 -3 eggs
  • 1 lbs ground pork/chicken/beef
  • 1 lbs ground pork/chicken/beef
  • 1 lbs ground pork/chicken/beef
  • 2 cups holy basil or Thai Basil
  • 2 cups holy basil or Thai Basil
  • 2 cups holy basil or Thai Basil
  • Hot jasmine rice
  • Hot jasmine rice
  • Hot jasmine rice
  • Oyster sauce
  • Oyster sauce
  • Oyster sauce

Equipment

wokmortar and pestleplate

Tips

  • Use holy basil if available for authentic flavor; otherwise, Thai basil is a good substitute.
  • Ensure the egg yolk is perfectly runny for the best experience.