Pad Krao Pao (Pork Stir Fry)

A taste of Thailand…

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Travelling is undoubtedly the best (though definitely not the cheapest) way to gain culinary inspiration: sampling new flavours, techniques and traditions enriches your experience not only whilst on holiday but also through bringing those new ideas back to your kitchen at home. I travelled to Thailand with my family  last summer and was greeted by such an amazing cuisine: simply and lightly prepared food that is filled with a multitude of aromatic and spicy flavours.

Pad kra pao was possibly my favourite dish so, obviously, I recreated it once I got home and I am sharing my take on it with you today. Traditionally the key component of this dish is thai basil but it is not the easiest herb to obtain in England so I have used a coriander and basil combo which works just as well (apologies if this is offensively inauthentic!).  It is made up of minced pork stir fried in ginger, lime, chili and herbs and then served with rice and a crispy fried egg. In Thailand they fry their eggs a little differently to how we do and I have outlined how the crispy fried egg is achieved below but it is not essential to cook it this way! Enjoy.

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Serves 2

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients

  • 250 g pork mince
  • 3 cloves garlic, peeled and minced
  • 1 large thumb of ginger, peeled and grated
  • 2 large red chilies, seeds removed and finely chopped
  • zest and juice of 1 lime
  • 1 large bunch coriander, finely cut
  • 1 small bunch basil, finely cut
  • 100 g spinach
  • 2 tbsp soy sauce
  • 1 tsp fish sauce
  • vegetable oil
  • 2 medium eggs
  • 150 g basmati rice

Method

  1. Cook rice according to packet instructions.
  2. Meanwhile heat 1 tbsp vegetable oil up on a high heat in a large wok or frying pan. Add the ginger, garlic, chili, half of the herbs and the lime zest to the pan and fry for one minute. Stir the pork into the pan and fry for a few minutes until cooked through (it should cook quickly on this high heat) and then stir in the spinach, soy sauce, lime juice, fish sauce and remaining herbs. Leave the sauce to bubble away for five minutes and then it is done.
  3. For the fried egg: coat a small saucepan in 1 cm vegetable oil and turn the heat up. Once the oil is bubbling drop the egg in and then cover the frying pan in a large saucepan lid and leave to cook for 1 minute – this makes the bottom of the egg crisp up and the top of the egg steams leaving a runny yolk.
  4. Serve up the rice and pork into two bowls and top each with a fried egg

Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on instagram and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer >>>

47 thoughts on “Pad Krao Pao (Pork Stir Fry)”

  1. 161DaysinParadise says:
    Reply

    I love Thai food – it’s definitely at the top of my “favourite foods” list! And I love the dishes you served this in! I saw some similar bowls at a store here in my small town, and while I loved them, I wasn’t sure how practical they’d be for me (small kitchen, not much space). But now I’m going to go back and get a couple!

    Liked by 1 person

  2. foodwasteaced02 says:
    Reply

    How delicious! I love a good stir fry and the pics with the recipe are mouth-watering. This is definitely on my “must try” list. Keep up the good work!

    Liked by 2 people

  3. carswithasideofcouscous says:
    Reply

    This looks stunning! Will have to try this and the Katsu curry. I assume you use something a bit more upmarket than a smartphone to take your photos?? They are really good. Thanks for dropping by my blog by the way.

    Liked by 1 person

  5. Anne Mehrling says:
    Reply

    Your recipe sounds wonderful. I’m curious about the chop sticks. We’ve been to Thai restaurants in the US, but we were always given forks, not chop sticks. What did you use in Thailand, and what would you use at home?

    Liked by 1 person

  7. Eric says:
    Reply

    Hi Rosie! Thank you for this quick and easy dish. I am adding it into my Asian recipes book. I have a question, (and it may be dumb), is there an alternative to the fish sauce? I just have never like fish sauce and I have not looked for an alternative, I’ve just avoided it all these years. What could I substitute in place of it?

    Liked by 1 person

    • Wish to Dish says:
      Reply

      Ah thank you, I’m pleased that you like the look of it! I would just skip the fish sauce all together – no need to substitute it for anything. It isn’t essential I just like the little sour kick that it gives personally 🙂

      Liked by 1 person

    • comfortdeliveredhome says:
      Reply

      Fish sauce is kind of essential for a certain flavor, I have used miso soup mix to substitute before, but nothing really replaces fish sauce. When I fist started cooking, I bought a bottle for Pad Thai, oh boy did it raise a stink when I opened it, but the flavor… oh the flavor, you learn to crave it in foods.

      Liked by 2 people

      • Eric says:

        I wish I could enjoy the flavor like you do. The smell is bad, for sure, but I just don’t like the flavor. Our neighbor is Laotian and she makes some mean noodle with vegetable and my wife just LOVES it but I don’t. Thank you for offering your insight. Peace.

        Liked by 1 person

      • ysann17sk says:

        Hi,
        May I just recommend the Japanese soy sauce instead?
        It can be replaced. The Thai would know the difference of taste but i think it is nice. (From my own experience when I could not find good fish sauce in my area.)
        If you also do not like the Japanese soysauce, salt would be an alternative way.
        Thai fish sauce taste varies from brand to brand. The premium and good one doesn’t have a strong taste and smell.
        I myself also have to select it though.

        Liked by 2 people

      • ysann17sk says:

        Hi! Wish to dish…,
        Your “pad gra prao” looks great!
        What captured me is you use ginger and lime juice in your recipe, which originally “pad gra-prao” won’t have sour taste. I like your saying that you personally like a sour kick in it. I think that is a creative idea to adapt the taste. I do think that the cooking is the sense of art and creativity. And happy to know that you love Thai dish.
        { We have another dish called ” Labb” ( “ลาบ” in Thai ) which have sour taste and I am sure you will love it to try for yourself and share with your fan here. I also love it myself. }
        Pad ga-prao : we use Basil for ingredient as “ga-prao” is Thai word for Basil.
        Labb. : we use Mint and a lot more herbs for this dish, sour taste is a must –

        You will love “Labb” (ลาบ) if you like sour taste. Please try it.
        I like your FB page and already put the link on my FB page.

        Like

  17. avocadothoughts says:
    Reply

    This looks so delicious! I’m going to have to try it.
    Do you have any recipes for zucchini? We had a gigantic garden this year and our zucchini plant is overflowing. We’ve already done zucchini lasagna, boats, noodles, and chips. Any suggestions?

    Liked by 1 person

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