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