Pad Kra Pao

🥘 Ingredients

• Thai bird or holland chilies (de-seeded, if desired, and thinly sliced)
  3
• dark soy sauce
  2 tsp
• fish sauce
  1 tbsp
• garlic (sliced)
  7 cloves
• ground pork
  1 pound
• holy basil leaves (packed)
  about 1 1/2 cups
• low sodium chicken broth
  about 1/3 cup
• oyster sauce
  2 tsp
• shallots (thinly sliced)
  2
• sugar
  1 tsp
• thin/light soy sauce
  1 tbsp
• vegetable oil
  3 tbsp

🍳 Cookware

• wok

1. 1

   In a wok over medium high heat, add vegetable oil , shallots and garlic , and fry for ⏱️ 3 minutes .

   vegetable oil: 3 tbsp, shallots: 2 (thinly sliced), garlic: 7 cloves (sliced)
2. 2

   Add Thai bird or holland chilies and cook for another ⏱️ 1 minute .

   Thai bird or holland chilies: 3 (de-seeded, if desired, and thinly sliced)
3. 3

   Crank up the heat to high, and add ground pork , breaking it up into small bits and allowing it to crisp up.

   ground pork: 1 pound
4. 4

   Add sugar , fish sauce , thin/light soy sauce , dark soy sauce , and oyster sauce . Stir-fry for another minute and deglaze the pan with low sodium chicken broth or water.

   sugar: 1 tsp, fish sauce: 1 tbsp, thin/light soy sauce: 1 tbsp, dark soy sauce: 2 tsp, oyster sauce: 2 tsp, low sodium chicken broth: about 1/3 cup
5. 5

   Because your pan is over high heat, the liquid should cook off very quickly. Add holy basil leaves , and stir-fry until wilted. Serve over rice.

   holy basil leaves: about 1 1/2 cups (packed)