Pad Kra Pao Moo Yoo with Fried Egg
Pad Kra Pao is Thailand's favorite everyday dish: stir-fried spicy with holy basil, served over rice with a crispy fried egg.
You can find the basic recipe for classic Pad Kra Pao with minced meat here: Pad Kra Pao Recipe.
Instead of minced meat, slices of Moo Yoo Chili (also written as Moo Yor) go into the wok. With our Pad Kra Pao Wok Sauce, the dish is ready to serve in fifteen minutes.
Ingredients for 2 Portions of Pad Krapao Moo Yor
Preparation time: approx. 15 minutes
| Moo Yoo Chili, sliced into approx. 5 mm thick slices or triangles | 250 g |
| Pad Kra Pao Wok Sauce | 3–4 tbsp |
| Long red chilies, sliced | 2 |
| Onion, sliced | 1 small |
| Garlic cloves, roughly chopped | 2 |
| Holy basil (Bai Krapao) for extra garnish | 2 handfuls |
| Eggs | 2 |
| Neutral oil | 4 tbsp |
| Cooked jasmine rice | 2 portions |
How to Prepare Pad Kra Pao Moo Yoo
- Fried eggs first: heat 3 tbsp of oil in the wok over high heat. Crack the eggs into the wok one by one and pour hot oil over them until the egg whites are brown and crispy around the edges, but the yolks are still soft. Remove from the wok.
- Leave the remaining oil in the wok and briefly fry the garlic.
- Add the Moo Yoo slices and fry for 2 minutes over high heat until they are lightly browned.
- Add the onion and chili and fry for another 1 minute.
- Add the Pad Kra Pao Wok Sauce and toss everything for 1 minute until the sausage is evenly coated. Add a dash of water if needed.
- Turn off the heat, fold in the basil and let it wilt.
How to Serve
Place the rice on the plate, put the Pad Kra Pao next to it, and top it with the fried egg. Pierce the yolk and mix it with the rice and sauce. That's how it's eaten in Thailand.
Enjoy your meal, from your Yak Thai Team.
