Pad Kra Pao

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SERVES: THREE
PREP TIME: 15 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE STIR FRY

500G PORK MINCE

1 BROWN ONION, FINELY SLICED

2 GARLIC CLOVES, MINCED

1 RED CHILLI, SLICED (DE-SEEDED IF TOO HOT)

1/2 CUP GREEN BEANS, ENDS SLICED AND ROUGHLY CHOPPED

1 BUNCH HOLY BASIL, LEAVES PICKED (I ENDED UP USING THAI BASIL AS THIS IS WHAT I COULD SOURCE)

1 TBSP NEUTRAL OIL

FOR THE STIR FRY SAUCE

1 TBSP DARK SOY

3 TSP LIGHT SOY

3 TSP OYSTER SAUCE

3 TSP FISH SAUCE

2 TSP SUGAR (I USED CASTER)

TO SERVE

1 1/2 TO 2 CUPS JASMINE RICE PER BOWL, AROUND 1/2 CUP PER BOWL

1 FRIED EGG PER BOWL

CRISPY SHALLOTS (OPTIONAL)

LIME WEDGES

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Equipment

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SHARP KNIVES

WOK (OR MEDIUM FRY PAN IF NOT)

SMALL FRY PAN

GARLIC MINCER

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Method

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1. HEAT NEUTRAL OIL IN A WOK OVER MEDIUM TO HIGH HEAT. SAUTÉ ONIONS, GARLIC AND CHILLI FOR A COUPLE OF MINUTES UNTIL ONIONS START TO BECOME TRANSLUCENT AND THE THREE ARE FRAGRANT. ADD YOUR PORK MINCE, USING A WOODEN SPOON TO BREAK DOWN AS IT COOKS. AFTER A COUPLE OF MINUTES ADD GREEN BEANS, TOSSING THROUGH

2. ADD SAUCE INGREDIENTS, TOSSING TO COAT MINCE. TOTAL COOKING TIME SHOULD BE AROUND 6-8 MINUTES. TURN OFF HEAT AND TOSS THROUGH PICKED BASIL LEAVES

3. COOK WASHED JASMINE RICE IN A RICE COOKER OR BOIL OVER THE STOVE VIA ABSORPTION METHOD

4. IN A SMALL TO MEDIUM FRY PAN, FRY EGGS IN SOME NEUTRAL OIL

5. SERVE SPOONFULS OF STIR FRY ALONGSIDE ROUGHLY 1/2 CUP RICE. TOP WITH FRIED EGG AND CRISPY SHALLOTS — ENJOY!

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