Pad Kra Pao

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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 798kcal

Ingredients

Jasmine Rice

  • 1/2 cup Jasmine rice

Spring roll

  • 2 sheets Rice paper sheets
  • 1 cup Spring mix
  • 1 TBSP Carrots shredded
  • 1 TBSP Fresh mint
  • 6 slices Cucumber cut thin

Peanut Sauce

  • 2 TBSP Peanut butter
  • 1 tsp Reduced-sodium soy sauce
  • ½ TBSP Rice wine vinegar
  • ½ tsp Brown sugar
  • ¼ cup Water

Pad Kra Pao

  • 2 Thai chilies chopped
  • 4 cloves Garlic chopped
  • ½ TBSP Fish sauce
  • 2 tsp Lime juice
  • 1 tsp Vegetable oil
  • 8 oz Ground beef
  • ½ TBSP Granulated sugar
  • ¼ tsp Black pepper
  • 3 TBSP Beef broth
  • ¾ cup Fresh basil chopped
  • 2 tsp Butter
  • 2 Eggs

Coconut Lime Water

  • 24 oz Coconut water
  • 2 wedges Lime
US Customary - Metric

Instructions

  • Prepare the Jasmine Rice: Rinse and cook the rice according to the instructions on the package. Once tender, season with salt and pepper.
  • Prepare the Spring Rolls: Very quickly dampen the rice paper sheet with water and place on a flat surface. Layer with spring mix, carrot, mint, and cucumber in the center of the paper. Fold both ends to the center and gently roll the sheet as tightly as you can without ripping. Continue with remaining sheets and filling. Then set aside to dry.
  • Prepare the Peanut Sauce: Whisk all ingredients together, adding water as needed until a creamy consistency is reached. Taste and adjust any of the ingredients if necessary.
  • Prepare the Pad Kra Pao Sauce: Add chopped chilies and garlic into a small bowl, then add the fish sauce and lime juice. Let this sit while you make the stir fry.
  • Cook the Beef: Heat a wok or a large skillet over high heat, add the vegetable oil. Once the wok is very hot, add the beef and spread it out. Sear the beef without moving it until the underside is browned. Toss the beef and keep stirring until all the liquid has evaporated, and the beef starts to sizzle in its own fat. Allow the beef to brown further for 15 - 20 seconds, then toss and repeat 1 - 2 more times.
  • Add Aromatics: Turn the heat down to medium, push the beef to one side of the pan. Add the garlic and chilies. Sauté for 30 seconds until aromatic and the garlic starts to turn golden brown, then toss it with the beef.
  • Finish the Stir Fry: Add sugar, black pepper, and broth. Toss to mix well. If the mixture looks too dry, add more broth. Turn off the heat and add basil, mixing just until wilted. Taste and adjust seasoning with more sugar or fish sauce if needed. Set aside while frying the eggs.
  • Fry the Eggs: Add butter to a small nonstick frying pan over medium heat. Crack in the egg and allow the egg whites to bubble. Once the whites are crispy and browned around the edges and the yolk is set to your liking, set the eggs aside.
  • Prepare the Coconut Lime Water: Mix coconut water with lime. Serve over ice if desired.
  • Serve: Plate the pad kra pao topped with a fried egg. Serve with spring rolls and peanut sauce on the side, along with coconut lime water.

Nutrition

Calories: 798kcal | Carbohydrates: 70g | Protein: 38g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 256mg | Sodium: 1214mg | Potassium: 1570mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2446IU | Vitamin C: 20mg | Calcium: 204mg | Iron: 6mg

Pad Kra Pao

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings 2
Calories 798 kcal

Ingredients
 
 

Jasmine Rice

  • 1/2 cup Jasmine rice

Spring roll

  • 2 sheets Rice paper sheets
  • 1 cup Spring mix
  • 1 TBSP Carrots shredded
  • 1 TBSP Fresh mint
  • 6 slices Cucumber cut thin

Peanut Sauce

  • 2 TBSP Peanut butter
  • 1 tsp Reduced-sodium soy sauce
  • ½ TBSP Rice wine vinegar
  • ½ tsp Brown sugar
  • ¼ cup Water

Pad Kra Pao

  • 2 Thai chilies chopped
  • 4 cloves Garlic chopped
  • ½ TBSP Fish sauce
  • 2 tsp Lime juice
  • 1 tsp Vegetable oil
  • 8 oz Ground beef
  • ½ TBSP Granulated sugar
  • ¼ tsp Black pepper
  • 3 TBSP Beef broth
  • ¾ cup Fresh basil chopped
  • 2 tsp Butter
  • 2 Eggs

Coconut Lime Water

  • 24 oz Coconut water
  • 2 wedges Lime

Instructions
 

  • Prepare the Jasmine Rice: Rinse and cook the rice according to the instructions on the package. Once tender, season with salt and pepper.
  • Prepare the Spring Rolls: Very quickly dampen the rice paper sheet with water and place on a flat surface. Layer with spring mix, carrot, mint, and cucumber in the center of the paper. Fold both ends to the center and gently roll the sheet as tightly as you can without ripping. Continue with remaining sheets and filling. Then set aside to dry.
  • Prepare the Peanut Sauce: Whisk all ingredients together, adding water as needed until a creamy consistency is reached. Taste and adjust any of the ingredients if necessary.
  • Prepare the Pad Kra Pao Sauce: Add chopped chilies and garlic into a small bowl, then add the fish sauce and lime juice. Let this sit while you make the stir fry.
  • Cook the Beef: Heat a wok or a large skillet over high heat, add the vegetable oil. Once the wok is very hot, add the beef and spread it out. Sear the beef without moving it until the underside is browned. Toss the beef and keep stirring until all the liquid has evaporated, and the beef starts to sizzle in its own fat. Allow the beef to brown further for 15 - 20 seconds, then toss and repeat 1 - 2 more times.
  • Add Aromatics: Turn the heat down to medium, push the beef to one side of the pan. Add the garlic and chilies. Sauté for 30 seconds until aromatic and the garlic starts to turn golden brown, then toss it with the beef.
  • Finish the Stir Fry: Add sugar, black pepper, and broth. Toss to mix well. If the mixture looks too dry, add more broth. Turn off the heat and add basil, mixing just until wilted. Taste and adjust seasoning with more sugar or fish sauce if needed. Set aside while frying the eggs.
  • Fry the Eggs: Add butter to a small nonstick frying pan over medium heat. Crack in the egg and allow the egg whites to bubble. Once the whites are crispy and browned around the edges and the yolk is set to your liking, set the eggs aside.
  • Prepare the Coconut Lime Water: Mix coconut water with lime. Serve over ice if desired.
  • Serve: Plate the pad kra pao topped with a fried egg. Serve with spring rolls and peanut sauce on the side, along with coconut lime water.

Nutrition

Calories: 798kcalCarbohydrates: 70gProtein: 38gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 256mgSodium: 1214mgPotassium: 1570mgFiber: 6gSugar: 16gVitamin A: 2446IUVitamin C: 20mgCalcium: 204mgIron: 6mg
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