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Pad Kra Pao
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Pad Kra Pao

Pad Kra Pao

I could eat this Thai breakfast every, single, day. It means 'basil stir fry' and the hardest part is making the 5 ingredient sauce - which of course is not sauce at all. If you're new to Asian sauces, I'll admit that the fish & oyster sauces used here do not sound all that good. But I promise this will taste neither fishy nor oystery - just straight effing delicious.

Serves 2-3

Ingredients

  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon regular (light) soy
  • 2 teaspoons dark soy sauce, or more regular soy
  • 1 tablespoon sugar
  • 1/2 cup chicken broth
  • 1 tablespoon oil
  • 2 shallots, finely chopped
  • 6 cloves garlic, finely chopped
  • 3 Thai chilis or 5 serranos if you can't find them, finely chopped
  • 1 pound ground pork
  • 1 cup loosely packed Thai basil, or Italian Basil
  • Cooked white rice for serving

Directions

  1. Combine fish & oyster sauce, soy sauce(s) and sugar – mix well and set aside
  2. Put the oil in a wok or large pan on high heat and add the shallots and garlic, stir fry about a minute
  3. Add the chilis and stir 30-45 seconds, then add the pork – cook until no longer pink and add the sauce - and cook until fully incorporated
  4. Now pour in the broth and cook, stirring until it’s been absorbed then add the basil and cook until wilted, maybe 30 seconds then remove from heat
  5. In another pan, cook eggs to your liking, which OF COURSE should mean a runny yolk
  6. Now you can plate: put some rice in a bowl, top with some pork and finally the eggs
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