AuthorZaki UddinIngredients
Directions
Add some olive oil to a pan and cook an egg sunny side up. Once the edges are crispy and brown, remove it and set aside
Next add crushed chilies and garlic
Add some finely diced red & green bell peppers too. Keep frying until you see some searing on the peppers. You'll know when it's ready when you smell the garlic and the heat of the peppers
Now add 1/4 cup of chicken broth and simmer until about 90% of the broth has reduced and starts to caramelize.
Lower the heat for a minute, so the next ingredients can be added. Add the Italian sausage to the pan
Next add the Thai (Asian) sauces as well as some cooking wine. I usually have Shaoxing handy
The original recipe also uses palm sugar, but you can substitute with brown sugar or plain white sugar. Stevia is also not a bad option
Get the heat back up and start stir frying! Make sure that the ground meat doesn't clump too much. I used bulk sausage so it wasn't ground. It took a little more work to make sure the meat had a ground consistency, but it also depends on how you like it. I let it cook very well so that all the ingredients caramelized even more into the Italian sausage
While the sausage cooks, the green bean braise can get going on another burner. It's pretty simple: just add about 1 to 2 cup chicken broth into a saucepan with some salt and pepper and bring it to a boil. And just simmer until the broth reduces. Allow it to reduce as much as possible; just make sure that the green beans are nice and tender but not overcooked
Pad Krapow is a pretty ubiquitous recipe in Thai kitchens. There are also many variations with different types of meat and ingredients too. But my all-time favorite is the quick and easy stir-fried basil and pork with a fried egg. It's the first dish I had when my wife and I went to Thailand for our wedding & honeymoon. It was also very similar to one of my favorite Indian dishes. It's called Phali Keema, and it's also made with green beans and ground meat. Very similar textures but very different flavors. The Thai recipe I'm making is ผัดกระเพราะหมูสับไข่ดาว. Transliterated, it's pronounced "pad krapow moo sab kai dao". And all this translates to is basically the title of this post, which is stir-fried basil and pork with a fried egg. When I'm at home I like to make the classic version, with some slight tweaking.
It's quick and easy. And no matter what ingredients you use it'll turn out great. It's common to actually change up the recipe to whatever you feel like making. In fact I've heard people say that it's so versatile it's the kind of recipe you make when you're not really sure what to make.
In my recipe I'm using Italian sausage instead of just plain minced pork. And I'm using my personal favorite rice which is the longer grain basmati rice instead of the usual jasmine rice.
Sometimes you also see green beans added. Unfortunately, you don't see it used too often because they're raw green beans, so it's not a favorite for most people. Personally, I love green beans! So what I do is, braise it in chicken broth and salt and pepper. This simple braise makes the green beans much more flavorful. Despite all these changes to the recipe it's perfectly fine, because what really makes a pad krapow is the stir-fried basil as well as the chili/garlic, seasonings and sauces.
Going to any Thai restaurant most people are presented with the spicy level question. So, for this recipe, it's pretty much to your liking. Using 4-5 bird's eye chilies is a little spicy; while 2-3 is pretty mild. This is also dependent on how much meat you're using; I'm using a pound. I also like to add red & green bell peppers to add some color to the pad krapow.
Add some olive oil to a pan and cook an egg sunny side up. Once the edges are crispy and brown, remove it and set aside
Next add crushed chilies and garlic
Add some finely diced red & green bell peppers too. Keep frying until you see some searing on the peppers. You'll know when it's ready when you smell the garlic and the heat of the peppers
Now add 1/4 cup of chicken broth and simmer until about 90% of the broth has reduced and starts to caramelize.
Lower the heat for a minute, so the next ingredients can be added. Add the Italian sausage to the pan
Next add the Thai (Asian) sauces as well as some cooking wine. I usually have Shaoxing handy
The original recipe also uses palm sugar, but you can substitute with brown sugar or plain white sugar. Stevia is also not a bad option
Get the heat back up and start stir frying! Make sure that the ground meat doesn't clump too much. I used bulk sausage so it wasn't ground. It took a little more work to make sure the meat had a ground consistency, but it also depends on how you like it. I let it cook very well so that all the ingredients caramelized even more into the Italian sausage
While the sausage cooks, the green bean braise can get going on another burner. It's pretty simple: just add about 1 to 2 cup chicken broth into a saucepan with some salt and pepper and bring it to a boil. And just simmer until the broth reduces. Allow it to reduce as much as possible; just make sure that the green beans are nice and tender but not overcooked
Ingredients
Directions
Add some olive oil to a pan and cook an egg sunny side up. Once the edges are crispy and brown, remove it and set aside
Next add crushed chilies and garlic
Add some finely diced red & green bell peppers too. Keep frying until you see some searing on the peppers. You'll know when it's ready when you smell the garlic and the heat of the peppers
Now add 1/4 cup of chicken broth and simmer until about 90% of the broth has reduced and starts to caramelize.
Lower the heat for a minute, so the next ingredients can be added. Add the Italian sausage to the pan
Next add the Thai (Asian) sauces as well as some cooking wine. I usually have Shaoxing handy
The original recipe also uses palm sugar, but you can substitute with brown sugar or plain white sugar. Stevia is also not a bad option
Get the heat back up and start stir frying! Make sure that the ground meat doesn't clump too much. I used bulk sausage so it wasn't ground. It took a little more work to make sure the meat had a ground consistency, but it also depends on how you like it. I let it cook very well so that all the ingredients caramelized even more into the Italian sausage
While the sausage cooks, the green bean braise can get going on another burner. It's pretty simple: just add about 1 to 2 cup chicken broth into a saucepan with some salt and pepper and bring it to a boil. And just simmer until the broth reduces. Allow it to reduce as much as possible; just make sure that the green beans are nice and tender but not overcooked
The aromas at this point in the kitchen are just irresistible. Thankfully it's a really quick stir-fry. Continue cooking the sausage stir-fry, while keeping an eye on the braised green beans. When both seem ready, go ahead and add the green beans as well as any little broth that didn't reduce right into the sausage. We're going to go ahead and continue cooking the green beans and the sausage now. Now that the frying pan has both the sausage stir-fry and the green beans I like to add about a full ounce of basil leaves for every pound of meat, this seems to be the right ratio for me. Since the green beans are already cooked, all that's really left to do is to continue to reduce what's left and let the basil mix into all the ingredients. If the kitchen wasn't filled with awesome aromas it should be now since we just kicked it up a notch with the basil!
After just a few minutes the sausage and basil stir-fry as well as the braised green beans should be well mixed and there shouldn't be much broth left. Pad krapow usually has a few slices of cucumber as a side. I use a crinkle cutter to slice the cucumbers for presentation. They help by adding a cool and refreshing taste during the meal; great for those that like the spicy version!
To finish the plating, I add a bed of rice and top it with the Pad krapow. For the sides I add the fried egg and a few slices of cucumber. Now the best few bites of the Pad krapow are the with the runny egg yolk. A spoonful of rice and Pad krapaw with some egg yolk adds a delicious creaminess to every bite! I make this recipe all the time and have to resist from making too much as it's such a quick and addicting recipe.
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