Pad Krapow
also called pad kaprao · pad gaprao · pad kra pao · krapow · holy basil stir-fry · pad krapow moo · basil stir fry
- Thai Kitchen
- serves 2
- about 20 min
- Stir-Fries
Three ways to read this recipe
The table
| 6(stemmed)Thai chiles | pound to a rough paste | fry the paste 1 min, then the pork 3 min | toss off the heat | fry the eggs 2 min, and spoon it over |
| 5 clovesgarlic | ||||
| 2 Tbsvegetable oil | ||||
| 8 oz(225 g)ground pork | ||||
| 1 Tbsoyster sauce | stir the sauce | |||
| 2 tspthin soy sauce | ||||
| 1/2 tspdark soy sauce | ||||
| 2 tspfish sauce | ||||
| 1 tspsugar | ||||
| 2 Tbswater | ||||
| 2 cups(leaves, packed)holy basil | ||||
| 2 largeeggs | ||||
| 1/2 cup(120 mL; deep enough to float them)vegetable oil | ||||
| 3 cups(cooked, hot)jasmine rice | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.
Pans and tools
1pound to a rough paste
2fry the paste 1 min, then the pork 3 min
goes in with what step 1 made
3stir the sauce
4toss off the heat
goes in with what steps 2 and 3 made
5fry the eggs 2 min, and spoon it over
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 6 mintwo waits that overlap count once
- Needs you
- 6 minof the steps that give a time
3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 20 min.
pound to a rough paste
not timedfrom the start
stir the sauce
not timedfrom the start
fry the paste 1 min, then the pork 3 min
4 minneeds youfrom the start
toss off the heat
not timed4 min in
fry the eggs 2 min, and spoon it over
2 minneeds you4 min in
- needs you
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need mortar · wok
See how it is written
>> title: Pad Krapow
>> category: Stir-Fries
>> tags: pork, thai, chiles, eggs, wok
>> counters: Thai Kitchen
>> aka: pad kaprao, pad gaprao, pad kra pao, krapow, holy basil stir-fry, pad krapow moo, basil stir fry
>> servings: 2
>> time: 20 min
>> step.1: pound to a rough paste
>> step.2: stir the sauce
>> step.3: fry the paste 1 min, then the pork 3 min
>> step.4: toss off the heat
>> step.5: fry the eggs 2 min, and spoon it over
Pound @Thai chiles{6}(stemmed) and @garlic{5%cloves} to a rough paste in a #mortar{}. Six is a working lunch's worth; the number is the dial, and it is the only thing anyone changes.
Stir @oyster sauce{1%Tbs}, @thin soy sauce{2%tsp}, @dark soy sauce{1/2%tsp}, @fish sauce{2%tsp}, @sugar{1%tsp} and @water{2%Tbs} together in a bowl.
Fry @&(~2)chile paste{} in @vegetable oil{2%Tbs} in a #wok{} over high heat for ~fry{1%min}, then add @ground pork{8%oz}(225 g) and fry it hard for ~stirfry{3%min}, until some of it catches and browns.
Toss @&(~1)pork{} with @&(~2)sauce{} and @holy basil{2%cups}(leaves, packed) off the heat, so the basil wilts without stewing.
Fry @eggs{2%large} in @vegetable oil{1/2%cup}(120 mL; deep enough to float them) for ~fry{2%min}, until the whites blister and go lacy at the edges, then set them on @jasmine rice{3%cups}(cooked, hot) with @&(~1)pork{} beside them. The crisp-edged egg is not a garnish — khai dao is what makes this the plate the whole country eats at lunch.