Pad kra pao gives a pan of deeply seasoned, hot, basil scented pork, eaten with hot rice and a fried egg. The difficulty is keeping the basil green, since leaves added early turn black.
The stir fry sauce is mixed in a bowl before the pan goes on, so it only needs to be tipped in and tossed quickly. The basil goes in after the heat is off.
This batch weighs about 580g, at roughly 118 calories per 100g.
Method
Pick the young tips from the 200g of Thai basil leaves and discard the tough stems.
Mix the stir fry sauce from 1 tablespoon of kOBE Monk Fruit Blend, 1 tablespoon of soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of fish sauce, 1/2 teaspoon of black pepper and 1/2 teaspoon of chili powder.
Fry 1 tablespoon of sliced shallot with 1 tablespoon of minced red horn chili until golden and fragrant.
Tip in 300g of ground pork and stir fry it until it firms up.
Pour in the sauce and toss quickly so the pork takes it on.
Once the pork is cooked, turn off the heat, and only then add the basil and toss it through so the leaves stay green.
Fry the egg, cooking the white first so it puffs up before the yolk goes in, until the edges are golden and crisp.
Serve it hot with white rice and the fried egg.
Tips
Pick the young basil tips and leave out the tough stems.
Adding the basil after the heat is off keeps the leaves from turning black.
Fry the chopped red horn chili together with the shallots, because adding it later keeps the heat from working into the oil.
Mix the sauce before the pan goes on, since the stir frying moves very fast.
Frying the white first until it puffs, then adding the yolk, gives crisp edged eggs.
Squeeze over Thai lime and drop in bird's eye chili to taste.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.