Pad kra pao (Thai holy basil and pork stir-fry)

Step 1/ 3

• 1 shallot
• 4 cloves garlic
• 3 Thai chilis
• 15 g holy basil
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• ½ tbsp oyster sauce
• ½ tbsp dark soy sauce
• 1 tsp sugar

• cutting board
• knife
• food processor
• bowl (small)

Roughly chop shallot, chili, and garlic then add to a food processor and pulse until finely chopped. Pluck the basil leaves. Mix light soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar together in a small bowl.

Step 2/ 3

• 2 eggs
• oil (for frying)

• frying pan
• spatula

In a frying pan, heat oil over medium-high heat. Crack in the eggs and fry until the edge is crispy and the whites are set. Remove and set aside.

Step 3/ 3

• jasmine rice (for serving)

• cooking spoon

In the same pan, heat more oil over medium heat. Add the shallot-chili paste and fry for approx. 2–3 min., or until fragrant. Add minced pork, breaking it up with a spatula into small pieces as it browns. Fry for approx. 3 min., until well browned. Add the sauce mixture and stir to combine. Add basil and briefly stir-fry until the leaves are wilted. Remove from the pan and serve with cooked rice and a fried egg (one per serving). Enjoy!

Enjoy your meal!