Pad Kra Pao

Prepare the jasmine rice: Rinse the jasmine rice under cold water until it runs clear. Cook according to package directions. Once tender, fluff with a fork and season with salt and black pepper to taste.

Make the spring rolls: Lightly dampen a rice paper sheet and place on a flat surface. In the center, layer spring mix, carrots, mint, and cucumber. Fold the ends toward the center and roll tightly. Repeat with the second sheet. Set aside to dry.

Prepare the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, rice wine vinegar, and brown sugar. Add water until the sauce is smooth and creamy. Adjust to taste.

Make the Pad Kra Pao: In a small bowl, combine chilies, garlic, fish sauce, and lime juice. Heat vegetable oil in a wok or skillet over high heat. Add ground beef and spread it in the pan. Let it sear without stirring until browned on the underside. Stir and cook until liquid evaporates and the beef sizzles in its fat. Let it brown undisturbed for 15–20 seconds, repeating 1–2 more times.

Reduce heat to medium, push beef to the side, and sauté garlic and chilies for 30 seconds. Mix into the beef. Add sugar, black pepper, and beef broth. Stir well. Turn off the heat and stir in basil until wilted. Adjust seasoning if needed.

Fry the eggs: Heat butter in a nonstick pan over medium heat. Crack in the eggs and cook until the edges are crispy and the yolk is done to your preference.

Make the coconut lime water: Mix coconut water with lime wedges. Serve chilled or over ice.

Assemble and serve: Plate the Pad Kra Pao over jasmine rice and top with a crispy fried egg. Serve with spring rolls and peanut sauce on the side, along with chilled coconut lime water.