Pad kra pao
Pad kra pao is one of the most popular Thai dishes that has to be on your Thai repertoire. It's super quick and easy! Pad means “fried” and kra pao means “holy basil”.
Ingredients
- 500 g New Zealand Farm raised venison mince
- 4 tbsp peanut oil
- 4 shallots chopped
- 4 cloves garlic minced
Sauce mix
- ½ tbsp sugar
- 3 tbsp Golden Sun fish sauce
- 3 tbsp Lee Kum Kee premium soy sauce
- 2 tbsp Lee Kum Kee Panda oyster sauce
- ? cup water
- 1 green chilli thinly sliced
- A handful Superb Herb Thai basil leaves
- 4 portions jasmine rice cooked
- 4 fried eggs optional
Instructions
- Heat a wok to medium heat, add the peanut oil and cook the shallots and garlic for 1 minute.
- Turn the heat up to high and add the mince, breaking it up with a wooden spoon.
- Combine all ingredients of the sauce mix.
- Once the mince is separated and evenly browned, pour in the sauce mix.
- Continue to cook for about 3 minutes until most of the liquid has reduced.
- Add the Thai basil and fold through.
- Serve with jasmine rice, fried eggs (optional) and extra basil leaves.
Tried this recipe?Let us know how it was!
If you are in the mood for a lighter dish, try the more classic larb. Our friends at Superb Herb grow and sell beautiful Thai basil.
