Pad kra pao with crispy fried egg
Chilli and garlic pork with fragrant basil, topped with a lacy, crisp fried egg. Thailand's favourite lunch.
- Time20 min
- LevelEasy
- Costabout £1.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice following the packet instructions.
12 min - 2
Pound or chop the garlic and chillies together into a rough paste. Mix the tamari, fish sauce and sugar in a small bowl.
- 3
Heat 1 tbsp oil in a wok over a high heat. Fry the garlic paste for 20 seconds, then add the pork and stir fry for 5 minutes until browned and a bit crisp.
5 min - 4
Add the sauce and toss for 1 minute, then stir in the basil until it wilts. Spoon over the rice.
- 5
Heat the remaining oil in a small pan until very hot. Crack in the eggs and fry for 2 minutes, spooning hot oil over, until the whites are crisp and bubbly but the yolks are runny.
2 min - 6
Top each plate with a fried egg.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.