Pad krapao is a beloved Thai street-food staple: minced pork is stir-fried with garlic, chiles, savoury sauces, and fragrant holy basil, then crowned with a fried egg.
Prepare every ingredient before heating the wok, then cook the pork over high heat so the sauce clings and the basil stays aromatic.
Holy basil is traditional, but Thai sweet basil is a practical substitute when holy basil is unavailable.
Serving Suggestions
Serve immediately over jasmine rice with a crisp-edged fried egg and extra sliced chiles if you like more heat.
Recipe Notes
The pork stir-fry keeps refrigerated for up to 3 days, but fry the eggs fresh for the best texture.
Thai Pad Krapao with Pork and Fried Egg
A fast Thai stir-fry of savoury minced pork, chiles, garlic, and basil topped with a fried egg.
Ingredients
Equipment
Method
Cook the rice and sauce:
- Rinse the jasmine rice until the water runs mostly clear. Combine it with the water, bring to a boil, cover, and simmer for 15 minutes. Rest covered for 10 minutes, then fluff.
- Stir together the fish sauce, soy sauce, oyster sauce, and sugar in a small bowl.
Stir-fry and serve:
- Heat 1 tablespoon of oil in a wok over high heat. Add the garlic, chiles, and shallot and stir-fry for 30 seconds. Add the pork and cook for 5 to 7 minutes, breaking it up, until browned.
- Pour in the sauce and cook for 1 to 2 minutes until glossy. Turn off the heat, fold in the basil, and keep stirring until just wilted.
- Heat the remaining oil in a skillet and fry the eggs until the whites are crisp and the yolks remain runny. Serve the pork over rice with a fried egg.
Nutrition
Notes
- High heat gives the pork the lightly charred edges associated with wok cooking.
- Fish sauce and soy sauce vary in saltiness; taste the cooked pork before adding anything else.
