Servings: servings
Pad Krapow With Sugar Snap Peas
A delicious Thai-inspired dish featuring minced pork, sugar snap peas, and aromatic Thai holy basil, served with jasmine rice and topped with a fried egg.
Calories: 550kcal
Equipment
- 1 wok or frying pan
- 1 bowl for mixing sauce
Ingredients
- 1 Red chili adjust to taste
- 6 cloves Garlic finely chopped
- 150 grams Sugar snap peas optional – not traditional, but adds a fresh crunch
- 3 Spring onions
- 50 grams Rapeseed oil or vegetable oil
- 500 grams Minced pork 15–20% fat
- 10-15 grams Fresh Thai holy basil leaves bai krapow
Sauce
- 30 grams Fish sauce
- 30 grams Oyster sauce
- 15 grams Soy sauce
- 10 grams Sugar
To serve
- 4 Fried eggs
- Extra spring onions
- Fresh chili or chili sauce optional
Instructions
- Finely chop the chili and garlic.
- Rinse the sugar snaps, trim the ends, and cut into three diagonal pieces.
- Place them in a bowl, cover with boiling water, and let sit for 1 minute. Drain, rinse with cold water, and pat dry.
- Clean the spring onions, remove the roots, and separate the white and green parts. Cut the white part into 2 cm slices. Finely slice the green part diagonally for garnish.
- Heat the oil in a wok or frying pan over high heat until it just begins to smoke.
- Add chili and garlic and stir-fry for 20–30 seconds.
- Add the minced pork and stir-fry for about 5 minutes until browned and slightly crisp.
- Mix fish sauce, oyster sauce, soy sauce, and sugar in a small bowl.
- Pour the sauce over the pork and cook for 2 minutes until slightly thickened.
- Add the sugar snaps and white spring onion pieces, stir-fry for 1–2 minutes until just heated through.
- If using holy basil, add it at the very end and stir briefly until just wilted.
- Serve over jasmine rice, topped with a fried egg, sliced green onion, and fresh chili.
Notes
For a more authentic taste, use Thai holy basil. Adjust the amount of chili to suit your spice preference.
Nutrition
Serving: 350g | Calories: 550kcal | Carbohydrates: 25g | Protein: 35g | Fat: 35g