Pad Krapow with Ground Pork and Crispy Fried Egg

Name: Pad Krapow with Ground Pork and Crispy Fried Egg
Total time: 1200 s
Yield: Serves 3 servings
Ingredients: leaves Red holy basil; 7 oz (200 grams) ground pork; 10 Thai chili peppers; 7-10 cloves garlic; 1-1 1/2 tablespoons oyster sauce; 1-2 teaspoons dark soy sauce; Vegetable oil; 1/2 tablespoon fish sauce; 1 teaspoon granulated sugar; 1-1 1/2 tablespoons water

Seetala Chanvised @cook_2443685

"Pad Krapow" is one of my all-time favorite basic dishes. Usually, I order it at a made-to-order restaurant, but you never know what you'll get—sometimes you end up with a version that uses green beans instead of holy basil. Today, I decided to make it myself, with my (very skilled) older sibling coaching me and helping take photos for the website.

This time was a little special because I got some red holy basil leaves from my aunt's house across the street. They grew naturally in her yard, so it's organic and free!

Besides the stir-fried basil, you can't skip the crispy fried egg. I love it when the edges are crispy and fluffy, but the inside is still soft and hot. It's such a letdown when you get a pre-cooked egg at a restaurant, and even worse if they use green beans instead of basil—double disappointment!

Nothing beats making it yourself: you get plenty of pork, real holy basil leaves, and a hot, crispy fried egg. If you're picky like me, give it a try—it's so much more satisfying!

This time was a little special because I got some red holy basil leaves from my aunt's house across the street. They grew naturally in her yard, so it's organic and free!

Nothing beats making it yourself: you get plenty of pork, real holy basil leaves, and a hot, crispy fried egg. If you're picky like me, give it a try—it's so much more satisfying!

Seetala Chanvised @cook_2443685

This time was a little special because I got some red holy basil leaves from my aunt's house across the street. They grew naturally in her yard, so it's organic and free!

Nothing beats making it yourself: you get plenty of pork, real holy basil leaves, and a hot, crispy fried egg. If you're picky like me, give it a try—it's so much more satisfying!

This time was a little special because I got some red holy basil leaves from my aunt's house across the street. They grew naturally in her yard, so it's organic and free!

Nothing beats making it yourself: you get plenty of pork, real holy basil leaves, and a hot, crispy fried egg. If you're picky like me, give it a try—it's so much more satisfying!

Saved

Ingredients

20 minutes

Serves 3 servings

leavesRed holy basil
7 oz (200 grams)ground pork
10Thai chili peppers
7-10 clovesgarlic
1-1 1/2 tablespoonsoyster sauce
1-2 teaspoonsdark soy sauce
Vegetable oil
1/2 tablespoonfish sauce
1 teaspoongranulated sugar
1-1 1/2 tablespoonswater

Saved

Steps

20 minutes

1

Prepare all your ingredients.
2

Lightly crush the garlic and Thai chili peppers (slice the chilies diagonally), then roughly chop them. Heat vegetable oil in a pan, add the chopped garlic and chilies, and stir-fry until fragrant. Then add the ground pork and stir-fry over medium-high heat.
3

Once the pork starts to cook, season with fish sauce, add dark soy sauce for color, and stir in about 1 teaspoon of sugar. Add 1 to 2 tablespoons of water (to keep the stir-fry from drying out), and about 1 tablespoon of oyster sauce. Stir everything together. Taste and adjust: add more fish sauce if it needs salt, or more sugar if you want it sweeter.
4

Add the holy basil leaves, toss quickly, and turn off the heat right away to keep the basil from wilting too much.
5

Now fry the egg. At home, we use plenty of oil and high heat. Once the oil is hot, crack the egg into the pan. The edges will puff up and get crispy, while the inside stays soft—usually with a runny yolk.
6

Plate everything up. All done! (Actually, this recipe makes more than shown in the photo—I just plated a single serving for the picture.)