🤯 Today, we're diving into the HEART of Thai cuisine with Pad Kra Pao, aka Thai Basil Pork Stir-fry, the fiery dish locals CRAVE. This humble dish of holy basil, chilies, and minced pork packs a savory, tongue-stirring punch that'll leave you wanting seconds (and thirds). 🍚🤤
Whether you're a Thai food newbie or a seasoned pro, this Pad Kra Pao recipe will become your new go-to weeknight meal. So grab your wok and let's experience the soul (and sneezing) dish of Thailand! 🌶️🇹🇭
INGREDIENTS (Serves 2):
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MINCED PORK MARINADE
• 200g Minced Pork (or protein of choice, even tofu)
• 1/8 Tsp Baking Soda
• 1/2 Tsp Dark Soy Sauce (Lee Kum Kee brand is an easy-to-find choice) https://amzn.to/3zHuMrW
POUNDED PASTE
• 5 Bird's Eye Chilies, pounded
• 2 Dried Chili, deseeded
• 5 Cloves of Garlic, pounded
SEASONING SAUCE
• 1 Tbsp Light Soy Sauce (I like Sempio brand as it's not as salty as others) https://amzn.to/3y7fcFF
• 1 Tbsp Oyster Sauce (A popular Thai brand) https://amzn.to/4bRLWAH
• 1/2 Tbsp Thai Fish Sauce (If you don't have any at home, you can try these choices:)
- Megachef Thai Fish Sauce (used by most Thai restaurants) https://amzn.to/3YbcJEY
- Red Boat Vietnamese Fish Sauce (less salty and subtler flavor) https://amzn.to/3ScXasq
• 1 Tsp Sugar
• 1 Tbsp Cooking Oil (In Asia, I usually use Rice Bran Oil, but in the US, I prefer Avocado Oil for its higher smoke point) https://amzn.to/4cNz1AS
• 1 Cup Holy Basil
FRIED EGG
• Cooking Oil
• 1 Egg Per Serving
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