Chili Crunch Pad Kra Pao (Thai Basil Pork Stir-Fry)
Savory pork, thai basil, and Momofuku Chili Crunch come together in this quick, spicy pad kra pao served over jasmine rice with a crispy fried egg on top.
Serves 2.
what you'll need
INGREDIENTS
- 1 lb ground pork
- 4-5 cloves garlic, minced
- 3-4 Thai chilies, minced (adjust to taste)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup Thai holy basil leaves (loosely packed)
- 2 tbsp vegetable oil
- 2 tbsp Momofuku Chili Crunch
- 2 tbsp oyster sauce
- 1 tbsp Momofuku Soy Sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1-2 tbsp Chili Crunch (optional, to taste)
- 2 eggs (for frying)
- Cooked jasmine rice, to serve
Directions
Mix oyster sauce, Chili Crunch, soy sauce, fish sauce, and sugar in a small bowl. Set aside.
Heat oil in a wok over high heat. Add garlic and chilies, stir-fry for 15-20 seconds until fragrant.
Add ground pork, breaking it up, and cook until browned and slightly crispy, about 3-4 minutes.
Add green beans and sauce mixture.
Stir-fry until beans are just tender and sauce reduces slightly, 2-3 minutes.
Turn off heat, add holy basil, and toss until just wilted.
In a separate pan, fry eggs sunny-side up until edges are crispy.
Serve pork mixture over rice, topped with a fried egg.
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what you need from momofuku
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