Pad Kra Pao (‘Stir-fried’ - ‘Thai Basil’)

A breakfast staple of street food stalls in Thailand - spicy pork, egg, and basil.

INGREDIENTS

• 1 Tbsp neutral oil + 1 tsp

• 200g lean pork mince

• 4 chillis

• 5 cloves of garlic

• 1 cup Thai basil

• 4 eggs

Sauce:

• 1 Tbsp oyster sauce

• 1 tsp fish sauce

• 1 tsp soy sauce

• 2 Tbsp water

METHOD

1. In a mortar and pestle, pound the chilies and garlic into a rough paste. Remove stems and garlic skins.

2. In a small bowl, mix together the sauce.

3. Heat a pan over a high heat, and then add the first measure of oil. Add the garlic/chilli paste and fry for 30 seconds until fragrant.

4. Add the pork and fry one minute.

5. Add the sauce and fry until pork is cooked through.

6. Add the basil, stir through, and then remove from pan. Set aside.

7. Add 1 tsp of oil to the pan. Fry the eggs until the edges are crispy. Cover with a pot lid and cook until the whites are set (or cooked to your liking).

8. Divide the mince and eggs between two plates.

While delicious on its own, this recipe can be served with rice, rice noodles, or even in a wrap.

Serves Two.

Nutritional Information: per serving (without carbohydrate)

Calories: 401kcal

Protein: 36g

Fat: 26g

Carbohydrate: 8g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE