Pad Kra Pao Recipe

Prepare aromatics

Peel and finely chop the garlic. Thinly slice the Thai chilies (remove seeds for less heat). Slice the onion or shallot thinly. Have all ingredients measured and within reach — Thai stir-frying is fast.

Heat wok

Place a wok or large skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Sauté garlic and chilies

Add the chopped garlic and sliced chilies to the hot oil. Stir constantly for about 15–30 seconds until fragrant and just starting to color — do not burn the garlic.

Cook protein

Add the ground pork (or chosen protein) and the sliced onion. Break up the meat with a spatula and stir-fry over high heat until the meat is cooked through and beginning to brown, about 3–5 minutes.

Combine sauce

In a small bowl combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, stock or water, and sugar. Stir until sugar dissolves.

Add sauce to wok

Pour the sauce mixture over the cooked meat in the wok. Stir constantly to coat the meat and let the liquid reduce slightly for 1–2 minutes so flavors concentrate and the mixture becomes slightly glossy.

Add basil

Turn off (or reduce) the heat to medium-high. Add the basil leaves to the wok and toss quickly just until wilted — 20–30 seconds. Taste and adjust seasoning with a little more fish sauce or sugar if needed.

Fry eggs (optional)

If serving with fried eggs, heat 2 tablespoons oil in a small frying pan over medium-high heat. Crack eggs into the oil and fry until the edges are crisp and the yolks remain runny, about 2–3 minutes for sunny-side up. Season eggs lightly with a pinch of salt.

Serve

Spoon cooked jasmine rice onto plates. Top each portion with a generous scoop of the Pad Kra Pao mixture and place a fried egg on top if using. Serve immediately.