Pad Kra Pao (Thai Holy Basil Stir-Fry)

🧂 Ingredients

• 300 g Ground pork or chicken(Pork is traditional and offers a richer flavor, but chicken is a leaner alternative.)
• 5-10 Thai bird's eye chilies(Adjust to your spice preference. For milder heat, remove seeds before pounding.)
• 5-7 cloves Garlic(Fresh garlic is key for flavor.)
• 2 packed cups Holy basil (Kra Pao)(This is crucial for authentic flavor. It has a peppery, slightly anise-like taste. If unavailable, Thai basil can be used as a substitute, but the flavor will differ.)
• 2 tbsp Vegetable oil(For stir-frying.)
• 1.5 tbsp Fish sauce(Adds salty umami.)
• 1 tbsp Oyster sauce(Adds sweetness and depth.)
• 1 tsp Sugar(Balances the salty and spicy flavors. Optional, but recommended.)
• 1 tsp Soy sauce (optional)(For added color and depth, especially if using chicken.)
• for serving Jasmine rice(Cooked and hot.)
• 2 Eggs(For frying, one per serving.)

👨‍🍳 Instructions

1. 1

   Prepare the chili-garlic paste: Roughly chop the Thai chilies and peel the garlic cloves. Place them in a mortar and pestle and pound until a coarse paste forms. Alternatively, finely mince them together using a knife.

   ⏱️ 3-4 minutes
2. 2

   Heat the wok or a large skillet over high heat until smoking lightly. Add the vegetable oil and swirl to coat. Once the oil is shimmering hot, add the chili-garlic paste and stir-fry vigorously for about 30 seconds until fragrant, being careful not to burn it.

3. 3

   Add the ground meat to the wok. Break it up with your spatula and stir-fry continuously, ensuring it browns evenly and is cooked through. This should take about 3-4 minutes. Aim for some slightly crispy bits.

   ⏱️ 3-4 minutes
4. 4

   Pour in the fish sauce, oyster sauce, sugar, and optional soy sauce. Stir well to combine and let the sauce bubble and thicken slightly, coating the meat. Taste and adjust seasoning if needed – it should be savory, slightly sweet, and spicy.

   ⏱️ 1 minute
5. 5

   Add the holy basil leaves to the wok. Stir-fry for just 30 seconds to 1 minute, until the leaves are wilted but still vibrant green. Do not overcook the basil, as it will lose its aroma.

   ⏱️ 30-60 seconds
6. 6

   While the stir-fry is cooking, prepare the fried eggs. Heat a separate small pan with a little oil over medium-high heat. Crack an egg into the pan and fry until the whites are set and crispy around the edges, and the yolk is still runny. Repeat for the second egg.

7. 7

   Serve the Pad Kra Pao immediately over hot jasmine rice. Top each serving with a crispy fried egg. Enjoy the explosion of flavors and textures!

💡 Pro Tips

• ✓Holy basil (Kra Pao) is essential for the authentic flavor. It has a distinct peppery and slightly anise-like taste, different from Thai basil or Italian basil.
• ✓Use a wok or a large, heavy-bottomed skillet and ensure it's very hot before adding ingredients. High heat is crucial for achieving the 'wok hei' (breath of the wok) flavor.
• ✓Don't overcrowd the pan when stir-frying the meat; cook in batches if necessary to ensure it browns properly rather than steams.
• ✓The crispy, slightly burnt edges of the fried egg are a signature element of this dish. Aim for a runny yolk.
• ✓Adjust the number of chilies to your personal spice tolerance. Removing the seeds significantly reduces the heat.

🔄 Variations

• Pad Kra Pao Moo (Pork)
• Pad Kra Pao Gai (Chicken)
• Pad Kra Pao Goong (Shrimp)
• Pad Kra Pao Pla Meuk (Squid)
• Vegetarian/Vegan: Use firm tofu or mushrooms and substitute fish sauce with soy sauce or a vegan fish sauce alternative.

🥗 Nutrition

Per serving