Photography copyright © 2020 by Michael Graydon and Nikole Herriott
Pad gra prow is one of Thailand’s most popular stir-fry dishes. Mostly because its core ingredient, which is the holy basil, grows fresh all year-long in the country. With the combination of the basil’s flavor and aroma, and the egg yolk’s creamy texture and flavor, you’d surely want to keep cooking this simple dish over and over again!
We’re lucky enough as Chef Nuit Regular shared with us this recipe from her cookbook, Kiin.
Keep reading to find out how to make Chef Nuit’s flavorful and aromatic pad gra prow, good for two servings!
Pad Gra Prow (Holy Basil Stir-Fry) Recipe
Excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
What You Need:
¼ cup + 3 tablespoons sunflower oil, divided
2 eggs, cracked individually into 2 small bowls
1 tablespoon Thai oyster sauce 1 tablespoon thin soy sauce
1 tablespoon sweet soy sauce 1½ teaspoons Thai fish sauce
2 tablespoons minced unpeeled Thai garlic or peeled regular garlic
½ teaspoon minced fresh red bird’s eye chili (optional)
1 pound (450 g) regular ground pork (about 2 cups)
1 fresh red spur chili, cut in half crosswise, seeded and julienned
½ white onion, cut lengthwise into ¼-inch strips
1 cup packed fresh holy basil leaves
½ teaspoon white pepper (preferably) or black pepper
What to Do:
Heat a medium wok or small skillet over high heat for 2 minutes.
Add ¼ cup of the sunflower oil, and slowly drop one egg into the oil.
Decrease the heat to medium, and fry for 1 minute or until the outer edges of the egg white turn crispy and brown.
Slowly slide a flat, nonstick spatula under the deep-fried egg, and scrape against the bottom of the wok. This will help prevent the egg from sticking to the wok and breaking the yolk.
Transfer the fried egg to a plate, lined with paper towel.
Repeat to cook the second egg. Set aside.
Then, in a small bowl, stir together the oyster sauce, thin soy sauce, sweet soy sauce, and fish sauce. Set aside.
Heat a large wok or skillet over high heat for 2 minutes. This will allow the wok to expand and help transfer the heat well during cooking, and also prevents the food from sticking to the bottom.
Remove from the heat, so the garlic doesn’t burn.
Add the remaining 3 tablespoons sunflower oil, minced garlic, and red bird’s eye chili (if using) and cook.
Stir frequently, for 10 to 20 seconds or until the garlic is fragrant.
Add the ground pork, return the wok over high heat, and sauté for 1 minute.
Spread the pork out to ensure the meat touches as much of the hot pan as possible.
Stir in the sauce, and continue to sauté for 2 minutes.
Add the red spur chili and onion, stir, and cook for another minute.
Using your hands, tear the holy basil leaves into the wok.
Stir and cook for another minute or until the basil starts to soften and turn dark green.
Sprinkle in the white pepper, then remove from the heat.
To serve, divide the steamed jasmine rice between two plates, and spread it out.
Place the stir-fried holy basil on top of the rice.
If there’s extra oil in the wok, pour some on top of the rice for flavor, then place the deep-fried egg on top. Serve with chili fish sauce.