Protein Swap | Goodfood Travels: Thailand's Pork Pad Kra Pao
with Spicy Jalapeño & Basil Leaves
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Thailand, where pad kra pao shows off hot pepper, aromatic basil leaves and the sweetness of kecap manis soy sauce. A fried egg makes it more filling and more fun.
We will send you:
- 250g Canadian-raised lean ground pork
- 14g Basil
- 1 Jalapeño pepper
- 1 Shallot (or onion)
- 200g Green beans (or string peas)
- 2 Garlic cloves
- 5ml Fish sauce
- 15ml Sweet soy sauce
- 30ml Oyster sauce
- 160g Jasmine rice
Contains: Anchovies • Eggs • Oysters • Soy • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
2 or 4 Eggs
Total Fat
21 g
Saturated Fat
6 g
Sodium
1380 mg
Total Carb
88 g
Sugars
15 g
Protein
38 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Remove the stem ends of the green beans; cut crosswise into 1-inch pieces.
- Halve, peel and mince the shallot.
- Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
- Pick the basil leaves off the stems.
- In a small bowl, beat 2 eggs (double for 4 portions) until smooth.
- In a medium bowl, combine the beef, oyster sauce and black pepper.
Make the sauce
- In a small bowl, combine the soy sauce, fish sauce and 2 tbsp water (double for 4 portions).
Fry the eggs
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Working one at a time, add the eggs; season with salt.
- Cook, partially covered, 2 to 3 min. on one side, until the egg whites are opaque.
- Transfer to a plate and reserve the pan.
Start the pad kra pao
- In the same pan, heat a drizzle of oil on medium.
- Add the beef and cook, without stirring, 2 to 3 min., until beginning to brown.
- Cook, breaking up the meat, 1 to 2 min., until almost cooked through. Move to the side of the pan.
- On the empty side, add the garlic and shallot. Sauté, 30 sec. to 1 min., until fragrant.
- Add the sauce and increase the heat to medium-high.
- Add the green beans and cook, partially covered, stirring occasionally, 3 to 4 min., until the beef* is cooked through.
Finish the pad kra pao & serve
- Off the heat, to the pan, add the jalapeño (add ½ for medium spicy) and basil leaves; stir until the basil has wilted.
- Divide the rice between your plates.
- Top with the pad kra pao and eggs. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
