Pad Kra Pao (Thai Basil Stir-Fry)

Ingredients

• 500 g minced beef, pork, or chicken (ground meat of choice)
• 5 red chilies (Thai bird's eye chilies recommended)
• 8 cloves garlic
• 3 tbsp dark soy sauce
• 3 tbsp oyster sauce
• 1.5 tbsp fish sauce
• 1.5 tbsp sugar
• MSG (pinch (optional))
• 1 handful Thai or holy basil (holy basil is ideal)
• 2 tbsp cooking oil (for stir-frying and frying eggs)
• 4 eggs (to serve)
• 4 cups cooked rice (to serve)

Steps

1. 1

   In a small bowl, mix together the dark soy sauce, oyster sauce, fish sauce, sugar, and MSG (if using) until the sugar is dissolved.

2. 2

   Mince or pound your garlic cloves and red chilies using a knife or a mortar and pestle.

3. 3

   Heat oil in a pan or wok over medium-high heat. Add the minced garlic and chilies and cook for about 2 minutes until fragrant.

4. 4

   Add the minced beef (or pork/chicken) to the pan.

5. 5

   Once the meat is cooked halfway through, pour in the prepared sauce mixture. Continue cooking and stirring until the meat is fully cooked and the sauce has reduced and coated everything.

6. 6

   Add the handful of Thai or holy basil to the pan and stir for a couple of minutes until the leaves are just wilted.

7. 7

   In a separate pan with plenty of oil, fry the eggs over high heat until the edges are crispy and browned but the yolk remains runny.

8. 8

   Serve the stir-fry over warm rice and top each portion with a crispy fried egg.

Notes

Holy basil is the traditional choice for this dish and provides a unique peppery flavor, though Thai basil is a common substitute. This recipe is excellent for meal prep.

Nutrition per serving

• main
• lunch
• meal-prep
• spicy
• stir-fry
• Thai
• quick-meal