Spicy Basil Pork Stir-Fry — Pad Kra Pao
Around 30% fewer calories and significantly lower fat, lean pork mince replacing fatty mince and oil halved with the wok technique preserved for authentic char, with the authentic holy basil fragrance, fish sauce, oyster sauce, and bird's eye chilli heat of the classic Thai street dish.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 8 garlic cloves and finely chop 6 bird's eye chillies. Measure fish sauce, oyster sauce, soy sauce, and coconut sugar into a small bowl. Pick fresh holy basil leaves and set aside.
Bloom
Heat 2 tsp vegetable oil in a wok over highest heat until smoking, about 1 minute. Add garlic and chillies, stir 20 seconds until fragrant and oils release.
Saute
Add 400g pork mince, breaking it apart with a spatula. Stir-fry over high heat 5–6 minutes, stirring frequently, until browned and edges caramelise with no pink remaining.
Build
Add fish sauce, oyster sauce, soy sauce, and coconut sugar to the pork. Toss vigorously 1–2 minutes until sauce coats all meat and reduces slightly. Remove from heat.
Finish
Fold basil leaves into pork off heat and toss gently until just wilted, about 30 seconds. While pork rests, fry 2 eggs sunny-side up in a separate non-stick pan with a tiny drop of oil over medium heat 3–4 minutes until whites set and edges crisp.
Plate
Spoon pork mixture over steamed jasmine rice, top each portion with a fried egg, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.