Ingredients
Scale
- 500g Pork mince (17.5oz)
- 10 cloves Garlic
- 8 Thai chilies, adjust to taste
- 2 tablespoons Oyster sauce
- 1 1/2 tablespoons Sugar, adjust to taste
- 2 tablespoons Fish sauce
- 1 tablespoon Dark soy sauce
- 2 teaspoons Yum Yum seasoning
- A handful of Thai basil (approx. 20 leaves)
- Vegetable oil, for cooking
- Cooked jasmine rice, for serving
- 2 Fried eggs, for serving
Instructions
- Using a mortar and pestle, pound the garlic and Thai chilies into a coarse paste. If you don’t have a mortar and pestle, you can use a food processor to achieve the same result.
- Heat a wok over medium-high heat and add a bit of vegetable oil.
- Add the chili-garlic paste to the wok and stir-fry for about 30 seconds to 1 minute until fragrant.
- Add the pork mince and stir-fry until it’s cooked through, breaking it up with a spatula as it cooks.
- Stir in the oyster sauce, sugar, fish sauce, dark soy sauce, and Yum Yum seasoning. Mix well and cook for another 2-3 minutes until everything is well combined and the sauce has slightly thickened.
- Add the Thai basil leaves and stir until they are wilted and well incorporated into the dish.
- Serve the Pad Kra Pao over cooked jasmine rice.
- Top each serving with a fried egg.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Stir-fry
- Method: Easy
- Cuisine: Thai
Nutrition
- Serving Size:
- Calories: 1157
- Sugar: 13.1 g
- Sodium: 8851.7 mg
- Fat: 80.7 g
- Carbohydrates: 60.1 g
- Fiber: 1 g
- Protein: 45.2 g
- Cholesterol: 362 mg