Hey! We wish we could’ve been posting more throughout the past month. We’re happy to be back now and thank you all so much for nearly 5,000 subscribers!! We’re excited to post more content this month and we hope you all stick around for what’s coming!

Before the recipe: This is a simplified version of Pad Kra Pao / Pad Grapao. Typically, you should use a mortar and pestle (we know it’s spelt wrong in the video) to create a proper chili paste that you’d use for the dish. We also do not use palm sugar (because we don’t have any), but that would be the traditional sweetener rather than sugar as we used.

Pad Kra Pao (2-3 Servings):

Ingredients:
– 4+ Thai / Bird’s Eye Chili Peppers (use less if needed)
– 2-3 Small Shallots
– 6-7 Cloves Garlic
– 1/2 Tbsp Palm Sugar (or white/brown sugar)
– 8-12 Green Beans
– 1 Lb Ground Pork
– 2 Tbsp Soy Sauce
– 2 Tbsp Oyster Sauce (use hoisin if you like more)
– Fish Sauce to Taste
– A Lot of Basil
– 1 Egg per Serving
– Lime (not exactly traditional but good on the side)
– Plain Rice (you’ll need it for the spice)

Procedure:

1. Start by creating the chili paste, which will be the flavor base for this dish. Either in a mortar and pestle or food processor (or you can chop everything by hand if you don’t have either), combine the garlic, chilies and shallots with sugar (for sweetness and abrasiveness to help break things apart). Pulse everything together to form a spicy paste-like mixture.

2. Next, make the Pad Kra Pao sauce by combining soy sauce, oyster sauce (or hoisin sauce), and fish sauce (optionally, you can add palm sugar / sugar during this step).

3. In a hot, seasoned pan (or wok if you have one), fry the chili paste until it becomes fragrant. We don’t want anything to burn so be careful. Next, add in the chopped green beans and sauté everything together. After about a minute, add in the ground pork and allow for it to brown before breaking it up. This will ensure that you can get nice crispy pieces rather than a soggy stir-fry.

4. Continue to cook everything on high heat with the main focus of developing color on the pork. Once nicely browned, add in the Pad Kra Pao sauce and continue to stir. Once fully absorbed (no excess liquid and the pork is getting crispy), add in your basil. Traditionally, you’d use Holy Basil but that can be hard to find, so you can use any type of basil.

5. Serve this with some rice and I’d recommend squeezing some lime over the top to add some acidity and help cut through the spice a little bit. With that being said, we hope you enjoy the meal!

Thank you so much for watching and if you made it this far down, we appreciate you checking out the full recipe.

5000 Subscriber Special is Coming…

Shoutout to my brother @Prod.Emdottyy for making the beat that’s being used in this video. Check his page out for some insane beats!

#thailand #viralvideo #viralshorts #shots #cooking #recipe #foryou

source