Thai Pad Ka Prao
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
403 kcal
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Course
Main Course
Thai Pad Ka Prao
Description
This Thai Pad Ka Prao recipe centers around ground pork cooked with minced garlic and shallots until aromatic and browned. The sauce, made from brown sugar, fish sauce, soy sauce, and tamarind concentrate, is added to create a flavorful glaze that coats the pork. Sweet Thai basil is stirred in last off the heat to preserve its aroma and freshness.
Refreshing lime juice is mixed in just before serving to introduce brightness and acidity. Pan-fried eggs cooked until their whites have a crispy golden edge and slightly runny yolk are traditional accompaniments that add richness and texture to the dish. Jasmine rice is served alongside to absorb the savory sauce and complete the meal.
The combination of aromatics, savory sauce, fresh herbs, and the unique topping of crispy-edged eggs defines this classic Thai street food dish.
Ingredients
- 1.5 pounds ground pork
- 5 cloves garlic
- 2 shallot
- 1 cup basil sweet Thai variety
- 2 tablespoons vegetable oil (1 tablespoon for stir fry garlic & shallot, 1 tablespoon for pan fried eggs)
- chili peppers (optional 1-2 depends how much you can handle spicy food)
Sauce:
- 2 tablespoons brown sugar
- 1.5 tablespoons fish sauce
- 1 tablespoon soy sauce
- ½ tablespoon tamarind concentrate
- 1 teaspoon lime juice
Sides:
- 3 egg pan fried
- Some jasmine rice
Instructions
- Minced 5 cloves of garlic.
- Next, minced 2 heads of shallot.
- After, pour 1 tablespoon of vegetable oil into a non-stick pan. Then, add minced garlic, shallot and stir fry them a little bit.
- The following, add 1.5 pounds of ground pork and stir fry them until it changes color.
- Add 2 tablespoons of brown sugar, 1.5 tablespoons of fish sauce, 1 tablespoon of soy sauce and ½ tablespoon of tamarind concentrate. Keep stir frying for a couple minutes.
- After that, add a cup of sweet Thai basil. Turn off the fire and stir fry them a little bit.
- Pour 1 teaspoon of lime juice and mix them a little bit.
- Lastly, pour 1 tablespoon of vegetable oil into a non-stick pan and crack three eggs. Pan fry the eggs until the edges of white are golden brown. Pad ka pao is the best to serve with jasmine rice and pan fried egg.
Notes
- Pan-fry the ground pork until it changes color before adding the sauce ingredients to develop deep flavor.
- Add the sweet Thai basil off the heat to keep its aroma vibrant.
- Pan-fry eggs until the edges are crispy but the yolks remain slightly runny for traditional texture.
- Serve Pad Ka Prao immediately with hot jasmine rice and mix together for authentic experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 163mg | 54% |
| Sodium | 619mg | 26% |
| Potassium | 433mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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