20-Minute Pad Kra Pao (Thai Basil Pork)
Coming together in just 20 minutes and made with pantry staples, this pad kra pao recipe is the yummiest weeknight meal you will ever have.
Servings: 4 people
Calories: 389kcal
Equipment
Ingredients
- 1 tbsp soy sauce
- 2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 ½ tsp granulated sugar
- 5 cloves garlic minced
- 3 Thai chilis thinly sliced, see note 1
- 1 shallot minced
- 1 lb ground pork see note 2
- ¼ cup chicken broth or water, optional
- 1 cup Thai basil leaves packed
- 4 eggs 1 per person
Instructions
- Combine 1 tbsp soy sauce, 2 tsp of dark soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 1 ½ tsp of granulated sugar in a bowl. Mix and set aside.
- Heat 1 tbsp of oil over medium high heat. Add the minced 5 cloves of garlic, minced shallot, and thinly sliced 3 Thai chilis. Cook for 1-2 minutes.
- Increase the heat to high. Add the pork. Break apart the pork in the pan and cook until brown (2-3 minutes).
- Add the sauce from step 1 and ¼ cup of chicken broth. Mix and cook for 1-2 minutes.
- Lastly, add 1 cup of Thai basil leaves. Mix and cook until leaves are wilted (~1 minute). Remove from the heat.
- Fry 4 eggs. Serve Thai basil pork with fried eggs and white rice.
Notes
- Thai chili note. Thai chilis can be very spicy, so feel free to make this without the Thai chilis if you don't like spicy food. A good substitute is a squeeze of sriracha sauce right before serving.
- Ground pork substitutes. Ground pork can be substituted with ground chicken or beef.
- Storage Instructions. Store this in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 0.33cup | Calories: 389kcal | Carbohydrates: 6g | Protein: 26g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 246mg | Sodium: 1077mg | Potassium: 481mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 2mg