Pad Kra Pao Look Chin: Spicy Stir-Fried Meatballs
“Pad Kra Pao Look Chin” (ผัดกะเพราลูกชิ้น) is a variation of the classic Pad Kra Pao, in which meatballs are the main ingredient. These are fried in the 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.
You can find the basic recipe for the classic Pad Kra Pao with minced meat here: Pad Kra Pao recipe
Thanks to the aromatic Pad Kra Pao wok sauce, the dish also turns out excellently 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 Kra Pao Look Chin"
The preparation is uncomplicated, and in less than 20 minutes a great Thai dish is on the table!
Simply follow my cooking instructions.
| Thai meatballs (Look Chin) | 12 pieces |
| Thai chilies | 2 pieces |
| Pad Kra Pao Wok Sauce | 2 tbsp |
| Holy basil | 3-4 stems (100 g) |
| Fish sauce | 1 tbsp |
| Light soy sauce | 1 tbsp |
| Eggs | 2 |
| Vegetable oil | 2-3 tbsp |
Preparation
- Cut the Thai chilies into fine rings (adjust the quantity depending on the desired spiciness or omit them entirely, as the Pad Kra Pao wok sauce already brings spiciness).
- Pick the leaves of the holy basil from the stems and set them aside.
- Heat the oil in a wok or large pan and prepare both fried eggs in it. While frying, repeatedly drizzle a little oil over the eggs so that the edges become nicely crispy.
- Remove the fried eggs from the wok and keep them warm.
- In the remaining oil, fry the meatballs over high heat for about 2–3 minutes until they get a light color.
- Add the Pad Kra Pao wok sauce and fry briefly until it releases its aroma. If additional chilies are used, add them now as well.
- Add the fish sauce and light soy sauce and mix well.
- Continue to fry everything together briefly until the meatballs are well glazed.
- Turn off the heat and then stir in the holy basil so that the leaves do not turn dark.
- Immediately arrange the Pad Kra Pao Look Chin on plates with jasmine rice and one fried egg each and serve hot.
