Easy Pad Kra Pao Recipe
When I first encountered Pad Kra Pao, it was like discovering a hidden gem in the bustling streets of Thailand.
Equipment
- Wok or large frying pan
Ingredients
- 2 teaspoons fish sauce
- 1 tablespoon oyster-flavored sauce
- 5 cloves garlic minced
- 1 tablespoon freshly squeezed lime juice
- 10 ½ oz choice of protein raw or pre-cooked
- ¼ medium onion finely chopped
- 1 ½ teaspoons palm sugar or light brown sugar
- 1 teaspoon fermented fish sauce
- 1 to 3 fresh Thai bird’s eye chilies adjust to heat preference
- 2 tablespoons cold water
- Vegetable oil amount as needed for frying
- ¼ cup diced mild red chili peppers
- 1 tablespoon light soy sauce
- 1 ½ cups loosely packed holy basil leaves or substitute with fresh Thai or sweet basil
- ½ teaspoon dark soy sauce preferably Thai black soy or similar
- 2 eggs fried
- 1 teaspoon toasted sesame oil
- Prik nam pla fermented fish chili sauce, for serving alongside fried eggs
- Steamed jasmine rice to serve
Instructions
Step 1: Prep Your Ingredients
- Before diving into cooking, prepare all your ingredients. Mince the garlic, chop the onions, and measure everything out. This way, when the stir-frying starts, you'll be ready to go.
Step 2: Heat the Wok
- Put a wok or large frying pan over medium-high heat. Once it's hot, add a splash of vegetable oil. Make sure it coats the surface evenly.
Step 3: Sauté Onion and Garlic
- Add the chopped onions. Stir-fry them for about 1-2 minutes until they become translucent. Next, toss in the minced garlic and fry for another 30 seconds. You want to capture that intoxicating aroma without burning the garlic.
Step 4: Add Your Protein
- Now, it’s time to introduce your choice of protein. If you're using raw meat, cook it thoroughly. If it’s already cooked, just heat it up until it's warmed through.
Step 5: Season the Mixture
- Once your protein is ready, stir in the fish sauce, oyster sauce, palm sugar, and soy sauces. Mix everything well to ensure the protein is coated.
- Adjust the flavors to your liking. This is where you decide if you want it sweeter or saltier.
Step 6: Spice It Up
- If you can handle the heat, now's the moment to add your freshly chopped chilies. Stir them in and let the mixture cook for an additional minute.
Step 7: Introduce the Basil
- Toss in the holy basil leaves (or your substitute). Stir well until just wilted. This fresh herb is essential in capturing the authentic pad kra pao flavor.
Step 8: Add Water
- Pour in the cold water to help create a bit of steam. This will enhance the flavors as they meld together. Cook for another minute or so.
Step 9: Serve Your Dish
- Spoon the pad kra pao over jasmine rice and top with a fried egg. Drizzle a bit of toasted sesame oil over the top for that last flavor boost.
Notes
- Use Fresh Ingredients: Fresh holy basil is essential. Dried versions just don’t cut it.
- Control the Spice: If you’re unsure about the heat, start with fewer chilies and taste as you go. You can always add more, but you can’t take it out.
- Perfect Your Egg: Fry your eggs sunny-side up for that delicious runny yolk. The richness from the yolk perfectly complements the dish.
- Make it Ahead: This dish reheats beautifully, making it perfect for meal prep. Just keep the fried egg separate until ready to eat.
- Experiment with Protein: Whether it's ground chicken, minced pork, or tofu, each brings its own character to the dish. Don’t hesitate to experiment!
Nutrition
Serving: 342gCalories: 471kcalCarbohydrates: 62gProtein: 24gFat: 14gSaturated Fat: 3.3gCholesterol: 619mgSodium: 1234mgFiber: 4gSugar: 6g
Tried this recipe?Let us know how it was!