Pad Kra Pao

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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 803kcal

Ingredients

Jasmine Rice

  • ½ cup Jasmine rice

Spring Rolls

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

Peanut Sauce

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

Pad Kra Pao (Thai Basil Beef)

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

Coconut Lime Water

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

Instructions

Prepare the Jasmine Rice

  • Rinse the jasmine rice under cold water until the water runs clear.
  • Cook according to package instructions. 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 with water and place it on a flat surface.
  • In the center, layer spring mix, shredded carrot, fresh mint, and cucumber slices.
  • Fold both ends toward the center and gently roll the sheet tightly without ripping.
  • Repeat with the remaining sheets and set them aside to dry.

Prepare the Peanut Sauce

  • In a bowl, whisk together peanut butter, soy sauce, rice wine vinegar, and brown sugar.
  • Add water as needed until a creamy consistency is reached.
  • Taste and adjust seasoning as needed.

Make the Pad Kra Pao (Thai Basil Beef)

  • In a small bowl, mix chopped chilies, garlic, fish sauce, and lime juice. Set aside.
  • Heat a wok or large skillet over high heat and add vegetable oil.
  • Once hot, add the ground beef, spreading it out in the pan.
  • Sear the beef without stirring until the underside is browned.
  • Stir and continue cooking until the beef releases its liquid. Keep stirring until the liquid evaporates and the beef starts to sizzle in its own fat.
  • Once sizzling, allow the beef to cook undisturbed for 15-20 seconds to further brown. Repeat this process 1-2 more times.
  • Reduce heat to medium, push the beef to one side, and add the garlic and chilies. Sauté for 30 seconds until fragrant.
  • Stir the garlic and chilies into the beef.
  • Add sugar, black pepper, and beef broth, mixing well. If it looks too dry, add more broth.
  • Turn off the heat and stir in fresh basil just until wilted. Adjust seasoning with more sugar or fish sauce, if needed.

Fry the Eggs

  • Heat butter in a small nonstick frying pan over medium heat.
  • Crack in the eggs and allow the whites to bubble and crisp around the edges.
  • Once the whites are golden brown and crispy, and the yolk is set to your liking, remove from the pan.

Make the Coconut Lime Water

  • Mix coconut water with lime wedges. Serve over ice, if desired.

Assemble & Serve

  • Plate the Pad Kra Pao over jasmine rice, topping it with a crispy fried egg.
  • Serve alongside spring rolls with peanut sauce and chilled coconut lime water.

Nutrition

Calories: 803kcal | Carbohydrates: 72g | Protein: 38g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 256mg | Sodium: 1214mg | Potassium: 1587mg | Fiber: 7g | Sugar: 16g | Vitamin A: 2455IU | Vitamin C: 25mg | Calcium: 209mg | Iron: 6mg

Pad Kra Pao

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings 2
Calories 803 kcal

Ingredients
 
 

Jasmine Rice

  • ½ cup Jasmine rice

Spring Rolls

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

Peanut Sauce

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

Pad Kra Pao (Thai Basil Beef)

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

Coconut Lime Water

  • 24 oz Coconut water
  • 2 wedges Limes

Instructions
 

Prepare the Jasmine Rice

  • Rinse the jasmine rice under cold water until the water runs clear.
  • Cook according to package instructions. 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 with water and place it on a flat surface.
  • In the center, layer spring mix, shredded carrot, fresh mint, and cucumber slices.
  • Fold both ends toward the center and gently roll the sheet tightly without ripping.
  • Repeat with the remaining sheets and set them aside to dry.

Prepare the Peanut Sauce

  • In a bowl, whisk together peanut butter, soy sauce, rice wine vinegar, and brown sugar.
  • Add water as needed until a creamy consistency is reached.
  • Taste and adjust seasoning as needed.

Make the Pad Kra Pao (Thai Basil Beef)

  • In a small bowl, mix chopped chilies, garlic, fish sauce, and lime juice. Set aside.
  • Heat a wok or large skillet over high heat and add vegetable oil.
  • Once hot, add the ground beef, spreading it out in the pan.
  • Sear the beef without stirring until the underside is browned.
  • Stir and continue cooking until the beef releases its liquid. Keep stirring until the liquid evaporates and the beef starts to sizzle in its own fat.
  • Once sizzling, allow the beef to cook undisturbed for 15-20 seconds to further brown. Repeat this process 1-2 more times.
  • Reduce heat to medium, push the beef to one side, and add the garlic and chilies. Sauté for 30 seconds until fragrant.
  • Stir the garlic and chilies into the beef.
  • Add sugar, black pepper, and beef broth, mixing well. If it looks too dry, add more broth.
  • Turn off the heat and stir in fresh basil just until wilted. Adjust seasoning with more sugar or fish sauce, if needed.

Fry the Eggs

  • Heat butter in a small nonstick frying pan over medium heat.
  • Crack in the eggs and allow the whites to bubble and crisp around the edges.
  • Once the whites are golden brown and crispy, and the yolk is set to your liking, remove from the pan.

Make the Coconut Lime Water

  • Mix coconut water with lime wedges. Serve over ice, if desired.

Assemble & Serve

  • Plate the Pad Kra Pao over jasmine rice, topping it with a crispy fried egg.
  • Serve alongside spring rolls with peanut sauce and chilled coconut lime water.

Nutrition

Calories: 803kcalCarbohydrates: 72gProtein: 38gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 256mgSodium: 1214mgPotassium: 1587mgFiber: 7gSugar: 16gVitamin A: 2455IUVitamin C: 25mgCalcium: 209mgIron: 6mg
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