Pad Kra Pao (Thai Basil Stir-Fry)
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A quick and flavorful Thai street food dish featuring minced meat, Thai basil, and a crispy fried egg, served with jasmine rice.
00:20:00 total
Serves 4
easy
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Ingredients
- minced beef - 400g (15% fat recommended)
- garlic - 20g (finely chopped)
- Thai chili peppers - 3 to 5 (adjust quantity for spice level)
- shallot - 1 (finely chopped)
- nuoc mam (fish sauce) - 2 tablespoons (essential for flavor)
- oyster sauce - 1 tablespoon (adds depth to the dish)
- light soy sauce - 1 tablespoon (optional for flavor)
- dark soy sauce - 1 teaspoon (optional for color)
- palm sugar - 15g (or cane sugar/honey/agave syrup)
- Thai basil - 30g (or substitute with Western basil and oregano)
- egg - 1 (one per serving)
- sunflower oil - 3 tablespoons (for frying)
- jasmine rice - watch the video to see (for serving)
Instructions
- Prepare the Meat: If making your own minced meat, grind the rib steak or ask your butcher for minced meat.
- Make the Sauce: Mix nuoc mam, oyster sauce, light soy sauce, dark soy sauce, and palm sugar in a bowl.
- Chop Aromatics: Finely chop garlic, chili peppers, and shallot.
- Prepare the Rice: Rinse jasmine rice under cold water until water runs clear, then cook with a 1:1 ratio of rice to water for 20 minutes on low heat.
- Cook the Meat: Heat oil in a wok, add minced meat, and cook for about 20 seconds before crumbling.
- Add Aromatics: Add garlic, chili, and shallots to the meat, stir-fry for a minute.
- Add Sauce: Pour the sauce over the meat, continue stir-frying for another minute.
- Add Basil: Add Thai basil leaves, mix well and turn off the heat.
- Fry the Egg: In a separate pan, heat oil to 180°C, crack an egg and fry until the white is set and yolk is runny.
- Serve: Serve the stir-fry over jasmine rice topped with the fried egg and a squeeze of lime juice.
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