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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
Increase the heat to high. Add the pork. Break apart the pork in the pan and cook until brown (2-3 minutes).
- 4
Add the sauce from step 1 and ¼ cup of chicken broth. Mix and cook for 1-2 minutes.
- 5
Lastly, add 1 cup of Thai basil leaves. Mix and cook until leaves are wilted (~1 minute). Remove from the heat.
- 6
Fry 4 eggs. Serve Thai basil pork with fried eggs and white rice.