Ingredients
o
spray oil
l
3 lbs lean ground beef
g
1 ½ cups green beans
t
8 thai chilies
g
12 cloves garlic
o
2 tbsp oyster sauce
s
1 ½ tbsp soy sauce
d
1 tsp dark soy sauce
f
2 tbsp fish sauce
p
2 tbsp palm sugar
t
2 cups thai basil
j
1 ½ cups jasmine rice
w
2 cups water
o
spray oil
l
5 large eggs
Directions
1
Trim the ends off the green beans and cut them into small, bite-sized pieces. Set aside.
g
1 ½ cups green beans
2
Slice the Thai chilies and add them to a mortar and pestle along with the garlic. Pound until a coarse paste forms.
t
8 thai chilies
g
12 cloves garlic
3
In a small bowl, make the sauce by mixing together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and palm sugar. Set aside.
o
2 tbsp oyster sauce
s
1 ½ tbsp soy sauce
d
1 tsp dark soy sauce
f
2 tbsp fish sauce
p
2 tbsp palm sugar
4
Rinse the rice until the water runs clear, then cook it in a rice cooker according to the manufacturer’s instructions.
j
1 ½ cups jasmine rice
w
2 cups water
5
Heat a large wok over medium-high heat and lightly coat it with spray oil. Add the chili-garlic paste and sauté until fragrant.
o
spray oil
6
Add the lean ground beef to the wok (ground chicken can be substituted). Cook, breaking it up into small pieces, until fully cooked through.
l
3 lbs lean ground beef
7
Add the green beans and sauté for 2–3 minutes until slightly tender.
g
1 ½ cups green beans
8
Pour in the sauce and stir until the beef and vegetables are evenly coated.
o
2 tbsp oyster sauce
s
1 ½ tbsp soy sauce
d
1 tsp dark soy sauce
f
2 tbsp fish sauce
p
2 tbsp palm sugar
9
Add a handful of Thai basil, mix briefly until wilted, then remove from heat.
t
2 cups thai basil
10
In a separate pan, fry the eggs. Cover the pan to help the whites set while keeping the yolks runny.
o
spray oil
l
5 large eggs
11
Serve the Pad Kra Pao over rice, top with a fried egg, and enjoy.
