One of my very favorite dishes from Thailand was pad ka-prao, a spicy ground pork stir fried with green beans. This Thai recipe is a quick and easy weeknight meal for a spicy stir fry. It’s delicious and flexible, salty spicy and slightly sweet. In my humble opinion, it’s a damn good recipe for pad ka prao.
This is a slight variation from the one we had in Thailand. Reason being is that, well, as usual, I’m lazy. I like to cook with ingredients that are easy to find and that I have on hand. I know I’d never make something that’s not that easy, and I wouldn’t expect you to go scouring the earth for the proper ingredients. You understand, right?
Here’s the thing about this recipe that makes me love it: it’s super fast, easy and delicious and the ingredients can be flexible. Don’t have ground pork? Use ground chicken, or chicken strips, or ground beef or even that veggie protein stuff. All of it would be amazing!
Let’s get started by gathering up all the ingredients.
Start by chopping up the onion and get it cooking in a large skillet. Let them simmer for about 5 minutes. While you’re waiting chop up the green beans. Mine look might look a little weird because they were from my garden and we grow pretty stuff. What’s the point of growing your own food if it’s not pretty? We’ve got a mix of purple green beans and a variety called Dragon’s Tongue.
Once the onion are done, toss in the minced garlic and whatever meat you choose. Cook until the meat is done. Add the liquid ingredients and sugar and spice, stir.
Serve with the egg on top of the pad ka prao. Enjoy this little taste of Thailand!
Pad Ka Prao Recipe: Thai Spicy Pork
1 T Peanut oil
7 cloves garlic, minced (mmmm, garlic)
1 onion, chopped
4 small Thai chilis (adjust to your spice level, substitute red pepper flakes)
1 pound green beans or Chinese long beans
1 pound ground pork (beef or chicken would be good too)
4 T soy sauce
1 T fish sauce
2 T palm sugar, or regular sugar
3 T chopped Thai basil (NOT regular basil)
rice, for serving
fried eggs, for serving
Possible additional veggies: snow peas or sweet bell peppers.
Heat oils in large stir fry pan over medium heat, toss in chopped onions and cook until done, about 5 minutes. Stir in minced garlic and chilis (or red pepper flakes) and cook for one minute (or until fragrant). Add in ground pork and stir fry until cooked through. Add green beans or other veggies and cook until done. Add fish sauce, soy sauce and sugar, stir and turn down heat. Fry an egg to top it off. Add basil just before serving.
Even now some of fondest memories I have of Thailand are eating pad ka prao, on the street corner in Bangkok, at the Sunday Night Market in Chiang Mai, at a cooking class in Thailand or on the tiny little island of Koh Tao. Leave it to me to remember food above everything else.
Have you ever tried Pad Ka-Prao? Or recreated your own recipes from travels while at home? Tell me in the comments!
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