Pad Kra Pao (Thai Holy Basil Pork Stir-Fry with Crispy Fried Egg)

Pad kra pao moo (ผัดกะเพราหมู) is the everyday Thai stir-fry of minced pork with garlic, bird's-eye chilies and holy basil, spooned over jasmine rice and crowned with a khai dao, a fried egg with crispy lacy edges and a runny yolk. Ask a Thai person what they order when they cannot decide and this is usually the answer. It is fast, fiery and deeply savory, exactly what you want on a cool evening when you need dinner on the table in 20 minutes and a bit of heat to warm you up.

What makes it taste like the version from a Bangkok street cart comes down to three details. Pound the garlic and chilies in a mortar rather than mincing them: the crushed cells release far more aroma and the paste clings to the meat. Use a pork mince with some fat and cook it hot and fast so it browns at the edges instead of stewing. And add the holy basil only after the heat is off, so its peppery, clove-like scent stays fresh instead of cooking away. The crispy egg is not optional; its runny yolk is the sauce that ties the plate together.

Ingredients

• 300 g (10.5 oz) ground pork, ideally with about 20 percent fat
• 5 garlic cloves, peeled
• 4 to 6 fresh bird's-eye chilies (prik kee noo), stems removed, or fewer for milder heat
• 30 g (about 1 1/2 cups, loosely packed) holy basil leaves (bai kra pao), stripped from the stems
• 1 1/2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon light soy sauce
• 1/2 teaspoon dark soy sauce, for color (optional)
• 1 teaspoon sugar
• 2 tablespoons water
• 4 long beans or 10 green beans, cut into 1 cm (1/2-inch) pieces (optional but common)
• 2 tablespoons vegetable oil for the stir-fry, plus 100 ml (scant 1/2 cup) for frying the eggs
• 2 eggs
• Cooked jasmine rice for 2, about 400 g (3 cups)
• To serve: prik nam pla (2 tablespoons fish sauce with 1 sliced chili, 1 teaspoon lime juice and a sliced garlic clove)

Instructions

1. Pound the garlic and chilies in a mortar and pestle into a coarse, wet paste, about 1 minute; a few visible pieces of chili are fine. In a small bowl, stir together the fish sauce, oyster sauce, light and dark soy sauce, sugar and water so the seasoning goes into the wok in one go.
2. Make the crispy eggs first. Heat 100 ml of oil in a small wok or deep skillet over medium-high heat until it shimmers and a drop of egg white puffs up instantly, about 180°C (350°F). Crack in one egg; it should bubble violently. Spoon hot oil over the white for 1 1/2 to 2 minutes until the edges are golden, lacy and crisp and the yolk is still runny. Lift out onto a plate lined with paper towel and repeat with the second egg.
3. Pour off all but 2 tablespoons of the oil and return the wok to high heat until it just begins to smoke. Add the garlic-chili paste and stir-fry for 20 to 30 seconds, until fragrant and starting to turn golden. Do not let the garlic brown or it will taste bitter.
4. Add the ground pork and press it flat against the wok. Let it sear undisturbed for 30 seconds, then break it up with a spatula and stir-fry for 3 to 4 minutes over the highest heat until no pink remains, the liquid has evaporated and some edges are browned and crisp.
5. Add the long beans, if using, and stir-fry for 1 minute. Pour in the sauce mixture and toss for about 1 minute, until it coats the pork and turns glossy with only a little liquid left in the bottom of the wok.
6. Turn off the heat. Add the holy basil leaves and toss for 15 to 20 seconds, just until they wilt and release their aroma. Taste and add a dash more fish sauce if needed.
7. Divide the jasmine rice between two plates, spoon the pork over one side and top each with a crispy fried egg. Serve immediately with a small dish of prik nam pla for sprinkling.

Tips

• Holy basil vs. Thai sweet basil: they are different plants. Holy basil (kra pao) has slightly fuzzy, jagged leaves and a peppery, clove-like flavor; Thai sweet basil (horapa) is glossy with purple stems and tastes of anise. Holy basil is the classic choice and sold at Southeast Asian grocers and some farmers markets. If you cannot find it, Thai sweet basil is the accepted substitute; use the same amount and add it off the heat exactly the same way. Italian basil works in a pinch but tastes noticeably sweeter.
• Substitutions: ground chicken or beef work as well as pork, and the dish is also traditional with roughly chopped chicken thigh. For a vegetarian version, use crumbled firm tofu or chopped mushrooms and replace the fish sauce and oyster sauce with light soy sauce and vegetarian mushroom sauce.
• Control the heat by the number of chilies rather than by cutting back on garlic. Four bird's-eye chilies is medium-hot by Thai standards; two is a gentle warmth, eight is street-cart level.
• Storage and make-ahead: the pork keeps in the fridge for up to 3 days and freezes well for up to 2 months in a sealed container. Reheat in a hot skillet for 2 to 3 minutes, then stir in a small handful of fresh basil to revive it. Always fry the eggs fresh, right before serving.
• What to serve with it: jasmine rice and prik nam pla are essential. To round out a meal, add a clear soup such as tom jued with tofu and glass noodles, or a plate of stir-fried morning glory, and a cold drink like Thai iced tea to cool the chili.

Nutrition

Nutrition information is an estimate only: about 690 kcal, 38 g protein, 37 g fat, 52 g carbohydrate per serving, including rice and egg.