Pad Kra Pao - How to stir-fry pork with Thai basil (amazing Thai recipe)
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- Опубликовано: 8 фев 2025
- Pad Kra Pao (stir-fried basil with minced meat) is popular Thai street food with fantastic flavor, best for a quick lunch.
It can be done at home quickly because it is pretty simple to prepare. The ingredients required are also relatively easy to get, and of course, it will guarantee you have a great appetite that needs plenty of rice to go with it.
Its flavor is derived from the trinity of Thai seasonings- fish sauce, soy sauce, and oyster sauce. And, of course, it would be complete without the generous use of bird’s eye chili that scored high on the Scoville scale.
So here is the video for preparing the Thai-style stir-fry minced pork with basil.
Have a great meal :)
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Recipe:
(Please download the recipe and read the full details at tasteasianfood... )
A (main ingredients)
400g ground pork
3 stalks of long beans (50g)
1 large handful of Thai basil (30g dry weight)
2 eggs
B (seasonings)
2 tbsp fish sauce
1.5 tbsp oyster sauce
1.5 tbsp light soy sauce
2 tsp dark soy sauce
2 tbsp sugar
water
C (others)
8 bird's eye chiles
4 cloves garlic
Method:
Cut the long bean into a short section, about a quarter cm crosswise.
Remove the stem of the bird’s eye chilies. Shake off the seeds. Cut the chiles into small sections.
Place the chili in a mortar. Add a few cloves of based garlic. Ground the chilies and garlic into a paste until the aromatic flavor is released.
Combine the fish sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, and a tablespoon of water in a small bowl.
Add sufficient oil into the wok enough to cover an egg. Heat the oil to medium heat, crack an egg, and place it gently at the center of the oil.
Let it fry undisturbed until the edges bubble up and turn crispy.
Keep some remaining oil from frying the egg in the large skillet or wok. Stir-fry the long bean until fragrant. Remove.
Add more oil to the wok and saute the chopped chili and garlic until aromatic.
Now add the ground meat to the wok. Loosen it with the wok spatula and stir-fry the pork until aromatic and turn slightly brown with medium heat.
Pour the seasoning mixture and mix thoroughly with the meat.
Throw in the Thai holy basil leaves and give it a few quick flips and stirs.
When the leave is about to wilt, add the long beans to mix and remove from the wok.
Dish out and serve with rice and the fried egg.
#PadKraPao #StirFryMincedPorkAndBasil
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Website: tasteasianfood...
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I just wanted to thank you. 25yrs since i went to Thailand. Whilst i was there, i had had this dish everyday for the whole 14 days i was out there (often several times per day). In the UK I have not seen this on any thai menu, but thankfully i remembered the name of the dish. Then yesterday i came across this video completely by accident, so i went out and got the ingredients and followed your instruction. OMG it was amazing. In fact i would even go as far as to say it was as good as in thailand. So thank-you for the nostalgia.
Glad you finally enjoyed it again after so many years. Enjoy!
Love this simple recipe. I have so many recipes that are complicated and I end up not cooking anything and order pizza instead. I always have sausage meat on hand and most Asian condiments in my pantry. Will make this on Sunday. Thank you for this. I'm 72 y.o. now and don't have the stamina for the real labor intensive meals any longer. Boo.
Yea, I hear you Spice Rack .. I am younger and I have felt my energy lowering as I age. I understand now why my mom as she got older, cooked simpler dishes, they were still flavourful. Keep the labour intensive stuff for once a week when the children and grandkids come over. Then rest more on the other 6 days.
Going to try this but with less red chillies as I can’t eat too much hot spices. I also like mapo tofu using mince pork. That’s also easy fast weekday meal.
Thanks KP ! we need channels that includes fast and tasty meals too.
Excellent!!!! That about sums it up! I live in France where they have no idea about Asian food, in fact they have no idea about any food other than French, and why not, French food is really delicious, however I did miss the dishes that I used to eat in London, New York, Sydney etc. so over the last decade, i have learned how to cook them myself. This led to a lot of trial and error, but now i make pretty good and authentic Thai, Chinese and Indian food. As a bit of a perfectionist, i often look at various recipes for the same dish in case i can improve them and that is how i came across your website. Thank you so much for the detailed recipes and notes, it makes a huge difference in understanding how to make perfect versions of your dishes. I can honestly say, whilst there are some great sites for Asian cooking, yours is by far the best i have found. I would point out a few things in the hope that they are helpful. Your birds eye chillis are about double the size of the ones we get in Europe, which are crazy hot! I will try your recipes with the same number of chillis and report back. When you mention basil leaves you did not specifically say Thai Basil Leaves. Basil leaves are a big thing in Europe and taste very different to Thai Basil, so it is worth searching them out if possible. Once again THANK YOU so much!!!
Made it, came out perfect, thank you 🙏
I'm making this tonight. Thanks for the great content.
All the best from new sub in Norway
Thanks for sharing your recipe..
Awesome Recipe once again ☺ thanku so Much looks awesome.....yum yum ...im Going make this tonight ☺stay awsome 😎
Medymer cooking channel salute you!
Отличное блюдо,аппетитно выглядит,спасибо что поделились рецептом с нами!😊👍🤝🌷
Hello from Thailand :)
I really impressed the way you cook. Good preparing, beating chilli and garlic in mortar, and your procedure are good technics. I noticed some detail that I have to correct you.
- Long bean is optional ingredient for this dish. How it come? It's an option when the cook need to save cost, less pork, add long bean. In Thailand, we still have a debate that "Should we put a long bean in Pad Ka Prao?" Anyway, veggie is good for health. :)
- For Pad Ka Prao, Thai people, we use "Holy basil" that we call Ka Prao. The leaves that you put in to the wok are "Basil" or "Sweet basil", we call "Ho ra pa" that we use it different food, different aromatic, but same plant family.
Just let you know. Thank you! Sawasdee Krub!
Thanks for the information 🙏
What are your thoughts on red onions?
@@michaelmarinelli7529 I think red onion is something between shallot and onion(a big one), sweet and colorful. It's good for salad and Thai style spicy salad.
Cocok ...
Anything to substitute if we don’t have fish sauce?
If you're going to crush the Chili's and the garlic and the mortar and pestle why would you cut them first?
When you crush them, it turns into a paste like consistency
Because I find that it's faster to crush them into paste if I cut them. Ultimately the result is the same.
What sort of spoon quantities are used or are we supposed. It is unclear
The recipe is in the description below the video. 1 tsp is 5g. 1 tbsp is 15g.
@@TasteofAsianFood when you are making your sauce you are not mentioning at all what type of spoon you are using
No onion ?
You need Holy Basil for this Pad Kaprao ผัดกะเพรา. 😊
But that's OK to sub it with Thai Basil. Not the same flavor but OK. 😌
🤤🤤
The original doesn’t put long bean. Many restaurants put long bean because they want to put less minced pork 😂what they will get more profit. Please don’t put long bean to Stir fried Thai basil with minced pork.
Omg thank you! Been thinking why should I put long bean, it'll be weird for me and turns out I was right 😂
@@jean-tatlock26 you have a sense of being 👩🍳 chef😄 What you’re curious is the right😅
🤪👍👍👍👍👍