Traditional Thai Dishes
Thai-Style Pad Kra Pao with Pork, Rice, and Fried Egg
Prepare an authentic Pad Kra Pao of pork: golden-brown meat with garlic, chilies, and holy basil, served over jasmine rice and crowned with a crispy-edged fried egg. A quick, aromatic, and contrasting Thai dish.
Pad Kra Pao is one of Thailand's most popular stir-fries. The combination of juicy pork, intense sauce, holy basil, hot rice, and creamy yolk makes this recipe a complete and comforting meal.
01
Ingredients
Have everything ready before you begin.
- ✓300 g of jasmine rice
- ✓450 ml of water
- ✓500 g of ground or chopped pork
- ✓40 g of Thai holy basil leaves
- ✓5 cloves of garlic
- ✓4 to 6 Thai chilies
- ✓5 tablespoons of neutral vegetable oil
- ✓2 tablespoons of oyster sauce
- ✓1 1/2 tablespoons of light soy sauce
- ✓1 teaspoon of dark soy sauce
- ✓1 tablespoon of fish sauce
- ✓1 teaspoon of sugar
- ✓4 eggs
02
Step-by-step method
- 01
Rinse the 300 g of jasmine rice several times, moving it gently...
Rinse the 300 g of jasmine rice several times, moving it gently, until the water comes out much less turbid. Drain and transfer it to a pot.
- 02
Add the 450 ml of water, cover the pot, and cook over medium heat
Add the 450 ml of water, cover the pot, and cook over medium heat. When it starts to boil, reduce the heat to low and cook for about 12 minutes without uncovering.
- 03
Turn off the heat and let the rice rest for 10 minutes, still covered.
Turn off the heat and let the rice rest for 10 minutes, still covered. Then, separate the grains with a fork and keep it covered.
- 04
Separate the holy basil leaves from the thick stems, wash them carefully...
Separate the holy basil leaves from the thick stems, wash them carefully, and dry them very well.
- 05
Peel the garlic cloves and remove the stems from the chilies
Peel the garlic cloves and remove the stems from the chilies. Mash them together in a mortar until you get a rustic paste.
- 06
Mix in a container the oyster sauce, light soy sauce, dark soy sauce...
Mix in a container the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. Stir until the sugar dissolves and set aside.
- 07
Heat a wok or large skillet over high heat
Heat a wok or large skillet over high heat. Add two tablespoons of oil and, when hot, add the garlic and chili paste.
- 08
Stir-fry the paste for 20 or 30 seconds, stirring constantly to...
Stir-fry the paste for 20 or 30 seconds, stirring constantly to release the aromas without burning the garlic.
- 09
Add the pork, spread it over the hot surface, and let it sit for...
Add the pork, spread it over the hot surface, and let it sit for a few seconds to brown. Then, separate it with a spatula and continue stir-frying.
- 10
Cook the pork for 4 or 5 minutes, until it loses its pink color...
Cook the pork for 4 or 5 minutes, until it loses its pink color, its liquid reduces, and browned areas appear. If the skillet is small, work in two batches.
- 11
Pour the sauce mixture around the meat and stir to coat
Pour the sauce mixture around the meat and stir to coat. Cook for 1 or 2 minutes more, until the sauce adheres and looks shiny.
- 12
Turn off the heat, add the holy basil leaves, and mix for about...
Turn off the heat, add the holy basil leaves, and mix for about 30 seconds with the residual heat, until they wilt slightly.
- 13
Heat the remaining three tablespoons of oil in a small skillet...
Heat the remaining three tablespoons of oil in a small skillet over medium-high heat. Fry the eggs one by one, letting the whites bubble in the oil.
- 14
Tilt the skillet slightly and pour hot oil over the edges of the...
Tilt the skillet slightly and pour hot oil over the edges of the white without completely covering the yolk. Cook until the edges are golden and crispy, the white is no longer transparent, and the yolk remains creamy.
- 15
Remove each egg with a slotted spoon and let excess oil drain
Remove each egg with a slotted spoon and let excess oil drain. For a fully set yolk, prolong the cooking for one minute more over slightly lower heat.
- 16
Divide the hot jasmine rice among four plates
Divide the hot jasmine rice among four plates. Serve the pork stir-fry on the side and place a fried egg on top of each portion.
- 17
Serve immediately to enjoy the aroma of basil, hot rice, spicy...
Serve immediately to enjoy the aroma of basil, hot rice, spicy meat, and crispy egg edges.
- Have all the ingredients ready before turning on the wok, as the stir-fry cooks quickly.
- Use Thai holy basil for the most traditional aroma. If not available, substitute with Thai sweet basil or, as a last option, common basil.
- Keep the heat high to brown the meat and avoid stirring it continuously, so some pieces remain in contact with the skillet.
- Add the basil at the end and with the heat off to preserve its perfume better.
- Adjust the amount of chili between four and six units according to your tolerance for spiciness.
- Handle the chilies carefully and avoid touching your eyes.
- Do not add additional salt: the fish sauce, oyster sauce, and soy sauces already provide saltiness.
- If the skillet is small, cook the meat in two batches to maintain a high temperature.
- Serve the dish immediately, while the rice is hot and the egg edges are still crispy.