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–+ servings
spicy thai basil stir fry

Pad Kra Pao

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main
Cuisine Thai
Servings 2 servings

Equipment

  • 1 Wok or large frying pan
  • 1 Spatula
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 tablespoon

Ingredients
  

  • 200 grams ground pork or chicken
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 2-3 Thai bird's eye chilies minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/4 cup chicken broth or water
  • 1 cup fresh Thai basil leaves
  • 2 eggs
  • cooked jasmine rice to serve

Instructions
 

  • Heat the vegetable oil in a wok over medium-high heat.
  • Add the minced garlic and chilies to the wok and stir-fry until fragrant.
  • Add the ground pork or chicken to the wok and cook until it is browned and cooked through.
  • Stir in the soy sauce, oyster sauce, fish sauce, and sugar, and mix well.
  • Pour in the chicken broth or water and stir to combine.
  • Add the fresh Thai basil leaves and stir-fry until the leaves are wilted.
  • In a separate pan, fry the eggs to your preference.
  • Serve the Pad Kra Pao over cooked jasmine rice, topped with a fried egg.

Notes

For the best flavor, use fresh Thai basil, as it provides a unique taste that is essential to this dish. Adjust the number of chilies based on your spice preference, and ensure the wok is hot before adding ingredients to achieve a good stir-fry texture.
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