{"id":7653,"date":"2025-07-02T16:04:26","date_gmt":"2025-07-02T16:04:26","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7653"},"modified":"2025-07-15T17:12:23","modified_gmt":"2025-07-15T17:12:23","slug":"pad-kra-pao","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/pad-kra-pao\/","title":{"rendered":"Pad Kra Pao with Pork"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Pad Kra Pao with Pork<\/span><\/h2>\n
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Twenty minutes are all you need to bring together this spicy, umami stir-fry dish, chock-full of fragrant basil. We love to whip up this Pad Kra Pao<\/em> as a fast weeknight dinner in the summer, when big farmers market bunches of basil are at their least expensive.<\/span><\/div>\n
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Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Kendra Vaculin – Bon Appetit<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> Tbsp.<\/span> soy sauce<\/span><\/li>
  • 1<\/span> Tbsp.<\/span> fish sauce<\/span><\/li>
  • 2<\/span> tsp.<\/span> oyster sauce<\/span><\/li>
  • 1<\/span> tsp.<\/span> sugar<\/span><\/li>
  • \u00bc<\/span> cup<\/span> vegetable oil<\/span><\/li>
  • 4<\/span> large<\/span> eggs<\/span><\/li>
  • 3<\/span> medium <\/span> shallots<\/span> thinly sliced<\/span><\/li>
  • 5<\/span> red Thai or Fresno chiles<\/span> finely chopped<\/span><\/li>
  • 4<\/span> garlic cloves<\/span> finely chopped<\/span><\/li>
  • 1<\/span> lb.<\/span> ground pork<\/span><\/li>
  • 1<\/span> large <\/span> bunch basil<\/span> leaves plucked<\/span><\/li>
  • Steamed jasmine rice<\/span> (for serving)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Stir 3 Tbsp. soy sauce, 1 Tbsp. fish sauce, 2 tsp. oyster sauce, 1 tsp. sugar, and 3 Tbsp. water in a measuring glass to combine; set aside.<\/div><\/li>
    • Heat \u00bc cup vegetable oil in a large skillet over medium-high. Crack 4 large eggs into pan; cook, tilting pan so oil runs over eggs and spooning oil over whites, until whites are set and edges are golden brown and very crisp but yolks are still runny, 2\u20133 minutes. Remove from heat (to help oil cool slightly). Using a slotted spoon, transfer eggs to a plate.<\/div><\/li>
    • Return pan to medium-high heat. Cook 3 medium shallots, thinly sliced, stirring with a wooden spoon, until just softened, 1\u20132 minutes. Add 5 red Thai or Fresno chiles, finely chopped, and 4 garlic cloves, finely chopped; cook, stirring, until softened and fragrant, about 1 minute. Add 1 lb. ground pork and cook, stirring and breaking up meat, until starting to brown, 2\u20133 minutes. Add reserved soy sauce mixture; cook, stirring often and breaking up pork more, until liquid is evaporated, about 5 minutes. Remove from heat. Add 1 large bunch basil, leaves plucked; stir until wilted.<\/div><\/li>
    • Divide steamed jasmine rice and stir-fry among shallow bowls and top each with a fried egg.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7650,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[136,697,454],"tags":[],"class_list":["post-7653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entree","category-stove-top","category-thai"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/07\/PadKraPao.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7653"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7653\/revisions"}],"predecessor-version":[{"id":7699,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7653\/revisions\/7699"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7650"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}