Pad Kra Pao
Indulge in the bold and aromatic flavors of Pad Kra Pao. Stir-fried Thai basil, chili, and garlic infuse perfection into minced pork.
Equipment
- 1 rice cooker
- 1 wok
- 1 Stirring spoon
- 1 medium skillet optional, for the fried egg
Ingredients
- 3 thai chilis
- 3 bellpeppers diced
- 1 onion diced
- 1 lb ground pork
- 10 leaves thai basil
- 3 swirls soy sauce
- 2 swirls fish sauce
- 1 swirl oyster sauce
- 2 cups jasmine rice
- fried eggs optional
- 3 cloves garlic minced
Instructions
- Prepare the vegetables and garlic; cook the jasmine rice
- In a wok over medium high heat, add the vegetable oil and stir fry the garlic, onions, and bell peppers for 2-3 minutes
- Add the thai chilies and cook for another minute
- Increase heat to high and add in the ground pork. Continue stir-frying
- Add the swirls of soy sauce, fish sauce, and oyster sauce
- Add the thai basil, and stir-fry until wilted
- Serve over rice
- (Optional) Top with a fried egg