📍 Where this dish comes from: Central Thailand (Ayutthaya) · Ayutthaya ruins
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Discover the history of this region →
Pad Krapao is Thailand’s unofficial national dish, eaten morning, noon, and night. Minced pork, bird’s eye chili, garlic, and fresh holy basil, tossed in a hot wok with fish sauce and oyster sauce, create a profoundly savoury dish. Topped with a crispy fried egg and served over cauliflower rice, it makes for the most satisfying keto breakfast imaginable.
What You’ll Need
Servings: 2 servings
Calories: 420kcal
Ingredients
- 400 g minced pork
- 2 large handfuls holy basil
- 8 bird's eye chilies pounded
- 6 garlic cloves pounded
- 2 tbsp fish sauce
- 1 tbsp oyster sauce (sugar-free)
- 1 tsp dark soy sauce
- 2 tbsp coconut oil
- 2 eggs for frying
- 300 g cauliflower rice cooked
Instructions
- Pound garlic and chilies to a rough paste in a mortar.
- Heat oil in a wok over maximum heat until smoking.
- Add the garlic-chili paste and fry 30 seconds.
- Add the pork, spread it in the pan, and leave 1 minute to sear before breaking it up.
- Add fish sauce, oyster sauce, and soy sauce. Stir-fry 3 minutes.
- Turn off the heat and fold in the basil — it wilts immediately.
- Fry the eggs in a separate pan in hot oil until crispy-edged.
- Serve the pork over cauliflower rice, topped with the crispy egg.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 32g | Fat: 28g | Fiber: 2g
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Health Benefits
- Holy basil contains eugenol, a compound studied for its anti-inflammatory properties.
- Garlic and chili are both traditionally valued for supporting a healthy immune response.
- Pork is one of the best dietary sources of thiamine (B1), important for energy metabolism.