Pad Kra Pao

This dish is not a traditional version, I added eggplant to it as my own twist. It’s simple and you can save it for lunch or dinner all week. I also made a veggie side dish and added my soy egg from my previous recipe!

@lin.salas inspired me to make this dish! 

INGREDIENTS:

- 1 pound ground pork (or chicken) 

- 4 small eggplants cubed 

- 2 shallots thinly sliced

- 7 garlic cloves sliced

- 3 chilies thinly sliced

- 1 lime juice 

- 1 teaspoon sugar 

- 1 tablespoon fish sauce 

- 3 tablespoons soy sauce (I use liquid aminos)

- 2 teaspoons oyster sauce 

- 1/3 water 

- 1 bunch Thai basil leaves taken off stems 

- Cooking oil 

INSTRUCTIONS:

1. In a large pan, add oil and turn heat to medium. 

2. Add garlic and shallots. Fry for about 2 minutes or until golden. 

3. Add chilies and cook for another minute.

4. Turn heat to high and add pork in. Make sure to break it up evenly so that it all cooks. 

5. Add eggplant and cook for 1-2 minutes (until eggplant is somewhat soft depending on the size).

6. Meanwhile in a small separate bowl combine sugar, fish sauce, soy sauce and oyster sauce. Mix well. 

7. Add sauce to the pork and combine. 

8. Stir together for about a minute.

9. Add basil and lime juice.

10. Serve over rice. 

*optional INGREDIENTS for greens:

- Ong Choy cut one inch pieces 

- 3 garlic cloves minced

- 1 small ginger minced 

- 1 tablespoon oyster sauce 

- Cooking oil 

INSTRUCTIONS: 

1. In a separate large pan, add oil and turn heat to medium. 

2. Add garlic and ginger. Fry until golden. 

3. Add ong choy. 

4. Add oyster sauce and combine for about a minute until the ong choy has cooked (it cooks really fast so pay attention). 

5. Serve as a side with your pad kra pao and rice, enjoy!