Name: PAIs Pad Gra Prow Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 1 cups ground pork (or choice of ground chicken/beef, tofu crumbled, shrimp chopped, or crispy pork pieces); 2 tbs vegetable oil; 1 each Thai-style fried egg (see frying egg details in directions); 4 cloves garlic, finely chopped; 3 pcs fresh bird's eye chilies (adjust to spice level), thinly sliced; 0.25 cups onion, thinly sliced (or shallot),; 0.5 cups green beans or long beans, cut into 1-inch pieces; 1 cups holy basil leaves (Thai basil can be used if unavailable), packed; 1.5 tbs oyster sauce; 0.5 tbs light soy sauce (or gluten-free tamari if requested); 1 tbs fish sauce; 0.5 tsp dark soy sauce (for color) optional; 0.5 tsp palm sugar (or brown sugar); 0.25 tsp white pepper; 1 cups steamed jasmine rice; 1 tbs nam prik nam pla (fish sauce dipping): fish sauce; 1 tsp nam prik nam pla (garlic), minced; 1 tsp nam prik nam pla (chili), thinly sliced; 0.5 tsp nam prik nam pla (lime juice)

Holy basil stir-fried with your choice of Ground Pork, Crispy Pork (Moo Grob), Chicken, Beef, Shrimp, or Tofu. Served on steamed jasmine rice and topped with a Thai-style fried egg. (contains oyster sauce) Served with nam prik nam pla sauce (fish sauce, garlic, chilli & lime). Choice of No Spice, Mild, Medium, Farang Spicy, or Thai Spicy. Gluten-free available upon request.

Measure and prepare all ingredients: mince garlic, slice chilies, slice onion, trim and cut green beans, pick basil leaves from stems. If using tofu, crumble and pat dry; if using shrimp, chop into bite-size pieces; if using crispy pork (moo grob), have pieces warmed and ready.

Cook jasmine rice ahead of time so it is hot when serving (1 cup uncooked rice yields about 2–3 cups cooked; here 1 cup cooked is assumed).

In a small bowl combine oyster sauce (1.5 tbs), light soy or tamari (0.5 tbs), fish sauce (1 tbs), dark soy (0.5 tsp) and palm sugar (0.5 tsp). Stir until sugar dissolves. Taste and adjust: more fish sauce for saltiness, more oyster sauce for savory sweetness, or tamari for gluten-free option.

Make stir-fry sauce

For serving, combine 1 tbsp fish sauce, 1 tsp minced garlic, 1 tsp sliced fresh chili and 1/2 tsp lime juice in a tiny bowl. Mix and set aside. Adjust heat and lime to taste.

Make nam prik nam pla (dipping sauce)

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. For ground proteins and chicken/beef: add minced garlic and sliced chilies and stir-fry 10–15 seconds until fragrant, careful not to burn. Add the protein and spread to make contact with the pan; stir-fry until mostly cooked through (2–4 minutes for ground pork/chicken/beef; 1–2 minutes for shrimp; 3–4 minutes for crumbled tofu just to heat through).

If using green beans/long beans, add them now and stir-fry 30–45 seconds so they stay crisp-tender. Add sliced onion and stir-fry another 20–30 seconds.

Pour the prepared sauce over the protein and vegetables. Toss vigorously, stir-frying 30–60 seconds until sauce coats everything and is heated through. Taste and adjust with a splash more fish sauce or a pinch of sugar if needed. Sprinkle white pepper (1/4 tsp) and stir.

Turn off the heat and immediately add the holy basil leaves. Toss quickly just until leaves are wilted (10–15 seconds). Remove from heat to prevent overcooking the basil.

In a small frying pan, add 1–2 tbs vegetable oil and heat over medium-high. When hot, crack 1 egg into the pan. Let fry undisturbed until the white is set but the edges are bubbling and crisp; spoon some hot oil over the white near the yolk to help set the top but keep yolk runny. Cook 1.5–3 minutes depending on desired crispness. Drain on paper towel and season lightly with a pinch of salt.

Spoon steamed jasmine rice onto serving plate. Top with a generous portion of Pad Gra Prow (protein and basil mixture). Place the Thai-style fried egg on top or to the side.

Serve with the nam prik nam pla dipping sauce on the side. Offer additional sliced chilies or chili flakes for guests who want more heat. Provide spice choices: No Spice (omit chilies), Mild (1 chili), Medium (2–3 chilies), Farang Spicy (3–4 chilies), Thai Spicy (4+ chilies), adjust with quantity during prep.

ground pork (or choice of ground chicken/beef, tofu crumbled, shrimp chopped, or crispy pork pieces)

vegetable oil

Thai-style fried egg (see frying egg details in directions)

garlic, finely chopped

fresh bird's eye chilies (adjust to spice level), thinly sliced

onion, thinly sliced (or shallot),

green beans or long beans, cut into 1-inch pieces

holy basil leaves (Thai basil can be used if unavailable), packed

oyster sauce

light soy sauce (or gluten-free tamari if requested)

fish sauce

dark soy sauce (for color) optional

palm sugar (or brown sugar)

white pepper

steamed jasmine rice

nam prik nam pla (fish sauce dipping): fish sauce

nam prik nam pla (garlic), minced

nam prik nam pla (chili), thinly sliced

nam prik nam pla (lime juice)

Pad Gra Prow

Make Pad Gra Prow Recipe in just 30m. Holy basil stir-fried with your choice of Ground Pork, Crispy Pork (Moo Grob), Chicken, Beef, Shrimp, or Tofu. Served on steamed jasmine rice and topped with a Thai-style fried egg. (contains oyster sauce) Served with nam prik nam pla sauce (fish sauce, garlic, chilli & lime). Choice of No Spice, Mild, Medium, Farang Spicy, or Thai Spicy. Gluten-free available upon request.

Pad Gra Prow Recipe

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