My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs. Great recipe for My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs. This is my version of the famous Thai Pad Ka Prao. I use dried red chillies instead of fresh chillies as I love the smokiness it gives to the final dish.
It's a dish that doesn't require many ingredients or demand the kind of skill that takes years to develop.
Pad ga prao, or Thai basil pork stir fry is apparently a really common day-to-day dish in Thailand - usually eaten with rice, and often topped with a fried egg, which is the way I've made it.
Well, to be precise there was an egg for me, and no egg for Mr.
You can have My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs using 17 ingredients and 6 steps. Here is how you achieve it.
Ingredients of My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs
- Prepare 400 g of Beef mince (or chicken or pork).
- Prepare 2 Tbsp of Oil.
- Prepare 2 Tbsp of Garlic, minced.
- It's 10 g of Large Dried Chillies (mild), roughly pounded.
- Prepare 2-4 of Small Dried Chillies (hot), roughly pounded.
- Prepare 1 Tbsp of Oyster Sauce.
- You need 1 Tbsp of Thai Seasoning Sauce.
- You need 1 Tbsp of Fish Sasuce.
- Prepare 1 Tbsp of Sweet Soy Sauce (or Kecap Manis).
- You need 1 tsp of Light Soy Sauce.
- You need 1 handful of Basil or Thai Holy Basil.
- You need of Optional Fried Egg:.
- Prepare 2 of Eggs.
- You need of Oil for frying.
- Prepare of Spicy Fish Sauce (Nam Pla Prik).
- It's 3 of Red Chillies, cut into thin slices.
- You need 2 Tbsp of Fish Sauce.
Scrummy, who hates eggs on top of anything! Dish out a plate of freshly steamed jasmine rice, scoop the hot Thai basil chicken (pad kra pao gai ผัดกระเพราไก่) onto one side of your rice, and nestle your fried egg on the other side of the plate. And there you have one of the most widely loved Thai street food dishes in Thailand. My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil.
My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs instructions
- Heat oil in a pan over medium heat. Add garlic + large dried chillies + small dried chillies. Fry until fragrant.
- Add beef mince, break it up the lumps. When the beef is almost cooked through, season with oyster sauce + Thai seasoning sauce + sugar + sweet soy sauce + soy sauce. Keep frying over medium heat until it's dry-ish..
- Add basil leaves. Turn off heat. Stir to mix..
- In a small pan or pot, add oil up to about 1 cm height. Heat over high heat until oil is hot. Add one egg. Let the egg white cook until it's crispy..
- When the egg white is crispy enough, gently scoop up the hot oil over the top of the egg to evenly cook the egg whites, and creates a thin coating over the egg yolk. Remove from pan. Repeat with the second egg..
- Mix together fresh chillies + fish sauce. Serve everything together with steamed rice..
The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking. See recipes for My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs too. The main ingredient, holy basil or "Bai Ga Prao" is sometimes not easy to find in Western countries. However, due to it's medicinal properties it gets more and more widely available.
