This Thai pad kra pao recipe for stir fried pork and holy basil with fried egg is a breakfast staple of street food stalls all over Thailand. A paste of chilli and garlic is combined with ground pork, a rich sauce and holy basil. Topped with a fried egg and served with prik nam pla and jasmine rice, it’s a filling breakfast dish and a Thai street food favourite. Let the beef cook, stirring occasionally, until all liquid has evaporated and the beef starts to sizzle and brown further to develop flavour. Add holy basil: Add the holy basil leaves to the wok and toss through to combine for a minute or so. Cook until the basil has wilted and the liquid has mostly cooked off, then switch off the heat. In its original form, this Thai pad kra pao recipe was said to be made using beef mince, contained oyster sauce, and was cooked over a very hot seasoned wok, perhaps pointing to it being Chinese in origin. Add more/different veggies: I kept it simple and used onion, baby corn, and green beans only. But if you like, you can use different or add more stir-fry friendly and/or leafy green veggies. Some ideas are snap peas, mushrooms, bell peppers, carrots, broccoli, baby spinach, bok choy, choy sum, etc.

cups Thai Holy Basil Leaves (substitute with Thai Sweet Basil or Italian Basil if you can’t find holy basil) – washed and driedThe more modern rendition of pad kra pao (the one your local Thai restaurant probably makes) contains veggies like green beans and onions; along with a more complex seasoning that might include oyster sauce, soy sauce, and dark soy sauce. This recipe, however, is an old-school, traditional style that is much simpler. Many Thais call this the original pad gaprao! Thai Holy Basil also contains antioxidants that help to fight free radicals thereby helping maintain good health through fighting off many illnesses! It is an excellent substitute because it has a closer resemblance to holy basil than the other substitutes listed here. When using fresh Thai basil leaves in place of holy basil, add exactly the amount that your recipe requires for holy basil and increase to taste.

Push the beef to one side of the pan, add a little more oil and add the garlic and chili mixture, then sauté until garlic starts to turn golden. First, let’s get the prep work out of the way so that we have everything ready to go for the stir-fry. Our Thai stir-fried minced pork with holy basil recipe makes pad kra pao, a staple of street food stalls in Thailand. A garlic and chilli paste is mixed with pork mince and a rich sauce before being served with fragrant and refreshing Thai holy basil and a fried egg. To top it off, a classic Thai condiment, prik nam pla, further enhances the flavour of this popular Thai street food dish when served with steamed jasmine rice.

More Entrées

Add the veggies and green peppercorn: Toss through the Chinese broccoli, baby corn, and young green peppercorn sprigs. In addition to the recipe we created above, this product is versatile to use in many other ways. Add a few teaspoons to any vegetable or meat stir-fry, or add it to soup or anything else you can imagine, to create a simple, authentic Thai meal. Add onion, garlic chili paste, and large red chili: Add the onion and cook for 30 seconds. Then add the smashed garlic chili paste and large red chili slices, and stir-fry for another 30 seconds. You should be able to find fresh holy basil in Southeast Asian grocery stores or organic food markets. 4 – Cinnamon Basil Red Chilies (Bird’s eye preferred, but Holland or any other small chilies will work too.), to taste– deseeded if desired and cut into halves or thirds depending on length

Garlic Chili Paste: If you don’t have a mortar and pestle, you can finely mince the garlic and bird’s eye chilies. Alternatively, you could also use a mini blender and pulse until a coarse paste-like texture is achieved. pieces Chinese Broccoli (or any other Asian greens such as bok choy, choy sum) – stems thinly sliced at an angle, leafy parts cut into rough chunks Once the egg white is browned around the edges, carefully place the yolk into the indentation on top of the white. While you might be tempted to use Thai basil as a substitute because it's...well...Thai, in my experience, you're better off using regular basil, also known as Italian basil. The flavour of Thai basil is so distinct from holy basil that you will end up with a dish that tastes quite different (though still tasty). Good old regular Italian basil is my preferred substitute for holy basil. It's also much easier to find! I usually have to work with standard “Kikkoman” soy sauce, whether it be light, low sodium, regular, etc… Fish sauce is typically “Viet Huong 3 Crabs Fish Sauce”.. I’m Korean, so I’m very unfamiliar with Thai and Vietnamese (my two favorites in Asian cuisine) cooking — ingredients and all. I’m trying to cook at home more and so I figured I oughta cook something yummy! I just got home from grocery shopping: garlic, ginger, onions, basil, soy sauce, fish sauce, hoisin sauce, sriracha sauce, and oyster sauce.g ground beef, regular or lean". Really? And while I'm aware that the recipe uses what seems like quite a lot of herb, 30 g still seem way overdone.