Pad Krapow with Minced Pork
Fiery basil pork over rice with a crisp fried egg. Thailand's favourite fast lunch, ready in twenty minutes.
Ingredients
Quantities for 2. Tick things off as you go.
Method
Pound the base
Crush the garlic and chillies together with a pinch of salt in a mortar, or chop very finely, until you have a rough paste.
Stir-fry
Heat 1 tablespoon of the oil in a wok over high heat until it smokes. Fry the garlic and chilli paste and shallot for 15 seconds, then add the pork and break it up. Stir-fry for 4 to 5 minutes until browned and the pork is cooked through to 71°C (160°F), with no pink left.
Season
Add the soy sauce, fish sauce, sugar and a splash of water. Toss for 1 minute until glossy. Turn off the heat, add the basil and stir until wilted.
Fry the eggs
Heat the remaining oil in a small pan until shimmering. Fry the eggs until the whites are set and the edges are lacy and crisp, about 2 minutes.
Serve
Spoon the pork over the rice and top each with a fried egg.
Nutrition per serving
640 kcal · protein 36 g · carbs 52 g · fat 32 g · fibre 2 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
Sources
- Safe internal temperatures in the method: Safe minimum internal temperature chart, USDA Food Safety and Inspection Service
