Pad Kra Pao

Tips

Tips:

• Get the Wok Hot – Don’t be afraid of high heat. This dish thrives on quick, intense cooking – it gives the pork that signature caramelised edge.
• Don’t Overcrowd – If your pan isn’t big enough, cook the pork in two batches. Overcrowding can cause it to steam instead of sear.
• Crispy Egg Secret – For truly Thai-style eggs, use a little more oil and spoon the hot oil over the top while frying. The edges will go bubbly and golden.
• No Holy Basil? No Problem – Thai holy basil gives a peppery kick, but regular basil (or a mix with a few mint leaves) still works beautifully.
• Turn Up the Heat (if you want) – Add sliced red chillies or a dash of chilli flakes if you like your stir-fry spicier. Or serve with chilli vinegar on the side.
• Shemin’s Twist – Stir a small extra spoon of Shemin’s Thai Red Paste into the sauce at the end for even deeper flavour.