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Thai pad kra pao

15 minutes

Thai pad kra pao

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 T canola oil
2 shallots, thinly sliced
2 bird’s-eye chillies, thinly sliced
5 cloves garlic, thinly sliced
500 g Woolworths free-range venison mince
1 T fish sauce
1 T light soya sauce
1 T dark soya sauce
2 T oyster sauce
¼ cup water
½ cup basil
4 free-range eggs
200 g Woolworths cauliflower rice

Method

1. Heat the oil in a pan or wok over a medium heat, then add the shallots and cook for 3 minutes. Add the chillies and garlic and cook for a further minute.

2. Add the mince and increase the heat to high. Cook until it starts to crisp, then add the fish sauce, soya sauces and oyster sauce. Cook until most of the moisture has evaporated, then add the water to deglaze the pan. Turn off the heat, then stir in the basil.

3. Fry the eggs sunny side up or to your preference. Place the cauliflower rice in a bowl and microwave for 4 minutes.

4. Serve the mince on the cauliflower rice, topped with an egg.

Find more Thai recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones

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Thai pad kra pao

Thai pad kra pao

Ingredients

Method