Directions
- 1Combine light soy sauce, dark soy sauce, fish sauce, oyster sauce, and palm sugar to make the sauce.
- 2Grind red Thai chilies and garlic into a paste using a mortar and pestle.
- 3Cut long beans into small pieces.
- 4Heat oil in a wok and fry an egg until the edges are crispy and the yolk is perfectly runny.
- 5Remove the fried egg from the wok.
- 6Drain most of the oil from the wok.
- 7Sauté the chili garlic paste in the wok until fragrant.
- 8Add ground pork to the wok and cook until the water has evaporated and the fat starts to render.
- 9Add the long beans and the prepared sauce to the pork mixture and sauté for a few minutes.
- 10Add a handful of holy basil (or Thai basil) to the wok.
- 11Stir the basil into the mixture for about a minute or until the leaves are wilted.
- 12Serve the Pad Kra Pao with white rice and the fried egg on top.
Ingredients
- 1 tbsp light soy sauce
- 0.5 tbsp dark soy sauce
- 2 tbsp fish sauce
- 1.5 tbsp palm sugar
- 6 garlic cloves
- 5 -7 red Thai chillies
- 0.75 cup long beans
- 0.25 cup neutral oil
- 2 -3 eggs
- 1 lbs ground pork/chicken/beef
- 2 cups holy basil or Thai Basil
- Hot jasmine rice
- 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.
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