Pad Krapraw Basil Recipe

Prep

Prep all ingredients: mince the garlic, thinly slice chiles and shallot/onion, cut green beans (if using) into 1–1.5 inch pieces, and pick basil leaves from stems. If using tofu, press and crumble; if using ground meat, keep cold until ready.

Heat a wok or large skillet over high heat until very hot. Add 2 tbs oil and swirl to coat.

Add minced garlic and sliced chiles; stir-fry for about 15–20 seconds until fragrant but not browned.

Add sliced shallot/onion and green beans (if using). Stir-fry 30–45 seconds until slightly softened.

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

While the meat cooks, in a small bowl whisk together 1 tbs light soy sauce, 1.5 tbs oyster sauce, 1 tbs fish sauce, 0.5 tsp dark soy sauce (optional), 0.5 tsp sugar and 2 tbs water or stock until sugar dissolves.

Pour the sauce over the cooked meat and vegetables. Increase heat to very high and stir constantly for 1–2 minutes so the sauce reduces slightly and evenly coats the ingredients.

Turn off the heat (or move wok off burner) and immediately add the basil leaves and sprinkle 1/4 tsp white pepper. Toss vigorously for 15–30 seconds until basil wilts but stays bright green.

Taste and adjust seasoning: add a splash more fish sauce for saltiness, sugar for sweetness, or chiles for heat as desired.

Serve hot over steamed jasmine rice with an optional fried egg on top (sunny-side up or your preference). One recipe portion above is enough for 2 servings.