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
  • 1/2 TBSP Rice wine vinegar
  • 1/2 tsp Brown sugar
  • ¼ cup Water

Pad Kra Pao

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

Coconut Lime Water

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

Instructions

  • Rinse and cook the rice according to the instructions on the package. Once tender, season with salt and pepper.
  • Very quickly dampen the rice paper sheet with water and place on a flat surface. Layer with spring mix, carrot, mint, and cucumber right 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.
  • For the sauce, whisk all ingredients together. Add water as needed until a creamy consistency is reached. Taste and adjust any of the ingredients as needed.
  • 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.
  • Heat a wok or a large skillet over high heat, add the 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 notice how the beef will start to release quite a bit of liquid - keep stirring until all of this liquid has evaporated, and the beef starts to sizzle in its own fat. Once the beef is sizzling, allow it to cook without stirring for 15 - 20 seconds to brown the beef further and develop flavor, then toss, and repeat the browning 1 - 2 more times.
  • Turn the heat down to medium, push the beef to one side of the pan. Add the garlic and chilies and sauté for 30 seconds until aromatic and the garlic starts to turn golden, then toss it with the beef.
  • Add the sugar, black pepper, and broth; toss to mix well. If it’s looking too dry, add more broth.
  • Turn off the heat, add the basil, and mix just until wilted. Taste and adjust the seasoning with more sugar or fish sauce as needed. Set this aside while you fry the eggs.
  • Add butter to a small nonstick frying pan over medium heat. Crack in the egg and allow the egg white to bubble. Once the whites are crispy and browned around the edges and the yolk is set to your liking, set it aside.
  • Mix the coconut water with lime. Serve over ice if desired.
  • Serve the pad kra pao topped with an egg, spring roll with peanut sauce, and 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
  • 1/2 TBSP Rice wine vinegar
  • 1/2 tsp Brown sugar
  • ¼ cup Water

Pad Kra Pao

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

Coconut Lime Water

  • 24 oz Coconut water
  • 2 wedges Lime

Instructions
 

  • Rinse and cook the rice according to the instructions on the package. Once tender, season with salt and pepper.
  • Very quickly dampen the rice paper sheet with water and place on a flat surface. Layer with spring mix, carrot, mint, and cucumber right 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.
  • For the sauce, whisk all ingredients together. Add water as needed until a creamy consistency is reached. Taste and adjust any of the ingredients as needed.
  • 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.
  • Heat a wok or a large skillet over high heat, add the 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 notice how the beef will start to release quite a bit of liquid - keep stirring until all of this liquid has evaporated, and the beef starts to sizzle in its own fat. Once the beef is sizzling, allow it to cook without stirring for 15 - 20 seconds to brown the beef further and develop flavor, then toss, and repeat the browning 1 - 2 more times.
  • Turn the heat down to medium, push the beef to one side of the pan. Add the garlic and chilies and sauté for 30 seconds until aromatic and the garlic starts to turn golden, then toss it with the beef.
  • Add the sugar, black pepper, and broth; toss to mix well. If it’s looking too dry, add more broth.
  • Turn off the heat, add the basil, and mix just until wilted. Taste and adjust the seasoning with more sugar or fish sauce as needed. Set this aside while you fry the eggs.
  • Add butter to a small nonstick frying pan over medium heat. Crack in the egg and allow the egg white to bubble. Once the whites are crispy and browned around the edges and the yolk is set to your liking, set it aside.
  • Mix the coconut water with lime. Serve over ice if desired.
  • Serve the pad kra pao topped with an egg, spring roll with peanut sauce, and 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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