Pad kra pao (Thai holy basil and pork stir-fry)

Pad kra pao (Thai holy basil and pork stir-fry)

from kitchenstories.com

Ingredients

  • 9 oz ground pork
  • 3 Thai chilis
  • 4 cloves garlic
  • 1 shallot
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 0.5 tbsp oyster sauce
  • 0.5 tbsp dark soy sauce
  • 1 cup holy basil
  • 1 tsp sugar
  • 2 eggs
  • oil (for frying)
  • jasmine rice (for serving)

Directions

  1. 1

    Roughly chop shallot, chili, and garlic then add to a food processor and pulse until finely chopped. Pluck the basil leaves. Mix light soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar together in a small bowl.

  2. 2

    In a frying pan, heat oil over medium-high heat. Crack in the eggs and fry until the edge is crispy and the whites are set. Remove and set aside.

  3. 3

    In the same pan, heat more oil over medium heat. Add the shallot-chili paste and fry for approx. 2–3 min., or until fragrant. Add minced pork, breaking it up with a spatula into small pieces as it browns. Fry for approx. 3 min., until well browned. Add the sauce mixture and stir to combine. Add basil and briefly stir-fry until the leaves are wilted. Remove from the pan and serve with cooked rice and a fried egg (one per serving). Enjoy!