Pad Kra Pao from the Wok with Holy Basil
Pad Kra Pao is a classic Thai everyday dish with savory stir-fried minced meat, holy basil, and a bold sauce. This recipe draft includes a quick version with paste as well as a more authentic street-food style version. It is served with jasmine rice and a crispy fried egg.
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Ingredients
Pad Kra Pao aus dem Wok mit Heiligem Basilikum
- 4 Tbsp Pad Kra Pao Premium Paste
- 1 Tbsp Öl
- 2 g Schweinehackfleisch
- 1 Piece Knoblauchzehe
- 1 Piece Schalotte
- 1 Piece rote Vogelaugenchili
- 0.5 Bunch Heiliges Basilikum
- 1 Tbsp Fish sauce
- 1 Tbsp helle Sojasauce
- 1 Tbsp dunkle Sojasauce
- 1 Tbsp Austernsauce
- 1 Tbsp Kokosblütenzucker
- 2 g Jasminreis
- 2 Piece Egg
Preparation
1. Prepare the seasoning paste
Peel the garlic and shallot. Wash the chili, remove the seeds if desired, and chop everything very finely or pound it into a paste. Wash the basil, shake it dry, and pick off the leaves.
2. Fry the paste
Heat the oil in a wok and stir-fry the seasoning paste until it smells fragrant and the sharp edge of the shallot has mellowed.
3. Cook the minced meat
Add the minced pork and fry it, breaking it up with a wooden spatula, until it is cooked through. Stir in the fish sauce, light soy sauce, dark soy sauce, oyster sauce, and coconut blossom sugar, then mix everything well. Finally, fold in the basil briefly so it wilts without turning dark.
4. Cook the rice and eggs
Cook the jasmine rice according to the package instructions. For the fried eggs, heat a little oil in a nonstick pan, crack in the eggs, and fry them until the edges of the whites are crisp.
5. Assemble and serve
Divide the rice between two plates, spoon the minced meat on top, and finish each portion with a fried egg. Serve immediately.