Pad Krapao Look Chin: Spicy Fried Meatballs
"Pad Krapao Look Chin" (ผัดกะเพราลูกชิ้น) is a variation of the classic Pad Krapao, where meatballs are the main ingredient. These are stir-fried in a wok with the typical garlic-chili paste and refined with aromatic Holy Basil. This variation of the street food classic is also best served with steamed jasmine rice and a crispy fried egg.
Thanks to the aromatic Pad Krapao Wok Sauce, the dish turns out excellent even without fresh basil leaves. However, if you have fresh Holy Basil on hand, you should definitely use it. The fresh leaves add an additional aromatic highlight.
Ingredients for 2 servings of "Pad Krapao Look Chin"
Preparation is straightforward, and a delicious Thai dish will be on the table in less than 20 minutes!
Just follow my cooking instructions.
| Thai Meatballs (Look Chin) | 12 pieces |
| Thai Chilies | 2 pieces |
| Pad Krapao Wok Sauce | 2 tbsp |
| Holy Basil | 3-4 stalks (100 g) |
| Fish Sauce | 1 tbsp |
| Light Soy Sauce | 1 tbsp |
| Eggs | 2 |
| Vegetable Oil | 2-3 tbsp |
Preparation
- Cut Thai chilies into fine rings (adjust the amount according to desired spiciness or omit, as the Pad Krapao Wok Sauce already provides some heat).
- Pluck the leaves of the Holy Basil from the stems and set aside.
- Heat oil in a wok or large pan and prepare both fried eggs in it. While frying, continually drizzle some oil over the eggs so that the edges become nice and crispy.
- Remove fried eggs from the wok and keep warm.
- In the remaining oil, fry the meatballs over high heat for about 2–3 minutes until they are lightly browned.
- Add Pad Krapao Wok Sauce and fry briefly until it releases its aroma. If additional chilies are used, add them now.
- Add fish sauce and light soy sauce and stir well.
- Continue to fry everything together briefly until the meatballs are well glazed. are glazed.
- Turn off the heat and then stir in the Holy Basil so that the leaves do not darken.
- Serve Pad Krapao Look Chin immediately with jasmine rice and one fried egg each on plates and serve hot.
