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Thai Stir-Fried Pork with Basil, Chilies and Garlic (Pad Kraprao)
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Pad kraprao, meaning “fried holy basil,” is a fragrant, flavor-packed Thai staple. We enjoyed a handful of iterations in Bangkok, where Thai cooks taught us to balance the recipe’s medley of bold, punchy ingredients. Despite the dish’s name, the basil isn’t actually fried, but wilted into the mix at the very end of cooking. What is stir-fried is a zingy chili-garlic paste, followed by finely chopped or ground meat, and the finisher is a salty-sweet, slightly funky mixture of oyster, soy and fish sauces. Tiny yet assertively spicy Thai bird chilies are traditionally used, but we found easier-to-source Fresnos offered adequate heat and bright, fruity notes. In Thailand, the dish often is incendiary. For our version, we suggest seeding the chilies to start, but if you love a fiery kick, keep the seeds in a few or all of them. Holy basil, with leaves that are vaguely heart-shaped, has a peppery, menthol-like bite and is more savory than sweet Italian basil. If you don’t have access to it, either Thai or Italian basil works wonderfully, but you’ll need to use 50 percent more. A fried egg tops it all off, the runny yolk adding creaminess while the crisp edges provide crunch. Serve with steamed jasmine rice, perfect for soaking up the delicious garlicky sauce.
4
Servings
Tip
Don’t start cooking until you have everything ready and near the stove; pad kraprao comes together very quickly. Also, don’t cook the eggs too far in advance—they should still be warm when added to the dish.
30 minutes
7 medium garlic cloves, smashed and peeled
4 or 5 Fresno chilies, stemmed, seeded and roughly chopped
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon packed light brown sugar
6 tablespoons grapeseed or other neutral oil, divided
4 large eggs
1 pound ground pork
2 cups (1 ounce) lightly packed fresh holy basil or 3 cups (1½ ounces) lightly packed Thai or Italian basil, torn
Steamed jasmine rice, to serve
Ingredients
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7
medium garlic cloves, smashed and peeled
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4 or 5
Fresno chilies, stemmed, seeded and roughly chopped
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1
tablespoon oyster sauce
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1
tablespoon soy sauce
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1
tablespoon fish sauce
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1
tablespoon packed light brown sugar
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6
tablespoons grapeseed or other neutral oil, divided
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4
large eggs
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1
pound ground pork
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2
cups (1 ounce) lightly packed fresh holy basil or 3 cups (1½ ounces) lightly packed Thai or Italian basil, torn
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Steamed jasmine rice, to serve
Directions
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01In a food processor, combine the garlic and chilies. Pulse until finely chopped, with some slightly larger pieces remaining, 8 to 10 pulses. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, sugar and ½ cup water. Set both the garlic-chili mixture and the sauce mixture near the stove.
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02In a 12- to 14-inch wok over medium-high, heat 2 tablespoons of the oil until barely smoking. Reduce to medium, then crack 2 eggs into the center of the wok, each in a different spot. Use a silicone spatula to gently push the edges of the egg whites toward the yolks to try to keep the eggs separate (it’s fine if the whites touch in spots). Cook, occasionally spooning some of the hot oil over them, until the whites are fully set and the edges are crisp and browned, 3 to 4 minutes. Using a thin metal spatula, transfer the eggs to a paper towel-lined plate. Using 2 tablespoons of the remaining oil, cook the remaining eggs the same way; set the eggs aside. Wipe out the wok.
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03Return the wok to medium-high and heat the remaining 2 tablespoons oil until barely smoking. Add the garlic-chili mixture and cook, stirring, until fragrant and lightly browned, 1 to 2 minutes. Add the pork and cook, stirring, until the meat is broken up into mostly small bits, 1 to 2 minutes. Add the sauce mixture and cook, stirring, until the pork is no longer pink and the liquid thickens slightly but remains saucy, about 3 minutes. Off heat, add the basil and stir until just wilted.
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04Divide the rice and the stir-fry among serving plates and top each portion with an egg.
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05SKILLET INSTRUCTIONS: Follow the recipe to process the garlic and chilies and combine the sauce mixture. In a 12-inch skillet over medium-high, heat 4 tablespoons of the oil until barely smoking. One at a time, crack the eggs into the skillet, each in a different spot, then use a silicone spatula to gently push the edges of the egg whites toward the yolks to try to keep the eggs separate (it’s fine if the whites touch in spots). Cook, occasionally spooning some of the hot oil over, until the whites are fully set and the edges are crisp and browned, 3 to 4 minutes. Using a thin metal spatula, transfer the eggs to a paper towel-lined plate; set aside. Wipe out the skillet, return it to medium-high and heat the remaining 2 tablespoons oil until shimmering. Add the garlic-chili mixture and cook, stirring, until fragrant and lightly browned, 45 to 60 seconds. Add the pork and cook, stirring, until broken up into mostly small bits, 1 to 2 minutes. Add the sauce mixture and cook, stirring, until the pork is no longer pink and the liquid thickens slightly but remains saucy, about 3 minutes. Off heat, add the basil and stir until just wilted. Serve as directed.
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Reviews
November 14, 2022
Perfect quick meal. Easy. Delicious.
Perfect quick meal. Easy. Delicious. Tasted alone, the pork mixture was a little salty. When all rice, egg, pork mixture are all assembled the result is fantastic!
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