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Pad Kra Pao

A stir-fry of minced meat, holy basil, and chilies, topped with a deep-fried egg! Fragrant perfection.
Course: Main Course
Cuisine: Thai
Servings: 2 people

Equipment

  • 1 large wok or frying pan for stir-frying
  • 1 small frying pan optional; for frying eggs
  • 1 Thermometer optional; for frying eggs
  • 1 spider skimmer optional; for frying eggs

Ingredients

For the stir-fry

  • 3 tbsp neutral oil
  • 2 shallots
  • 7 cloves garlic
  • 3 hot chilies small to medium-sized
  • 500 g ground pork
  • 375 ml holy basil leaves packed

For the sauce

  • 1 tsp white sugar
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp oyster sauce

Additionally

  • 80 ml chicken stock or water to reduce saltiness
  • 1 Asian cup Jasmine rice uncooked amount; plus some salt
  • 2 eggs
  • 250 ml neutral oil for deep-frying the eggs
  • some coarse salt for the eggs

Instructions

Prep the ingredients

  • Pop the washed and salted rice in your rice cooker (or start making it on the stove) now.
  • Peel, then thinly slice the shallots and the garlic. Set aside separately.
  • Remove the stem from your chilies and slice them in half lengthwise.
    Tip: I recommend wearing a glove on the hand you use to handle the chilies.
  • Remove the chili seeds if you want to cut down the spiciness.
  • Mince the chili halves and set aside.
  • Mix all the sauce ingredients in a small bowl and stir until the sugar is dissolved.
  • Optional: In order to keep the wok and/or the eggs warm while you fry the remaining eggs, pre-warm your oven to 100°C now.

Stir-fry

  • Add the neutral oil to a wok or large frying pan over medium-high heat.
  • When the oil ripples as you move the pan (but doesn't smoke), add the shallots. Fry for 1-2 minutes.
  • Add the garlic slices and fry for another 1-2 minutes.
  • Add the minced chilies and fry for another minute.
  • Increase the heat to high and add the pork.
  • Break it up with your spatula and mix thoroughly with the other ingredients.
  • When the pork gets brown and slightly crispy after a few minutes, give the sauce another stir and add it to the wok.
  • After another minute, deglaze the wok with the chicken stock (or water) and stir it into the ground meat. Reduce the heat to low while making the eggs.

Fry the eggs

  • Add ~2 cm of oil to a separate, small frying pan over high heat.
  • Once the oil reaches around 170°C, crack one egg into it. The egg white should be fully submerged in oil. It will splash violently for a moment, so keep your distance or use a splash guard!
  • Sprinkle the egg with coarse salt to your liking.
  • Deep-fry until the egg white is browned and crispy on the bottom. In order to cook the egg yolk, occasionally spoon oil over it. If you'd like to keep it on the runnier side, skip this step.
  • Take out the egg using a spider skimmer. Rest it on a wire rack or a plate lined with paper towels (ideally in the warm oven).
  • Repeat until the remaining eggs are done.

Assemble

  • Stir the holy basil leaves into the wok. Mix well and fry over medium heat for another 2 minutes.
  • Divide the rice between your plates, then add the Pad Kra Pao to the side or on top.
  • Place a fried egg on top of each plate and serve immediately!