48min 4 ppl
Pad Krapow Het
23 minutes
4 people
Medium31–60 min or 7–12 steps
23 min · 8 steps
Medium: 31–60 min or 7–12 steps
338 kcalper person
Protein 12g
Carbs 30g
Fats 19g
About this dish
Finely chopped mushrooms stir-fried hard and fast with garlic, chillies and holy basil, piled over rice and finished with a crisp-edged fried egg.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- King oyster mushroomsfinely chopped300 g
- Holy basilleaves picked30 g
- Bird's Eye Chilliesfinely chopped6
- Garlic clovesfinely chopped4 cloves
Dairy & Eggs
- Eggsfor frying4
Dried Goods
- Palm sugargrated1 tsp
- Jasmine ricecooked according to packet instructions, to serve300 g
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetarian oyster sauce1 tbsp
- Dark soy sauce1 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Frying pan
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Finely chop the mushrooms, chillies and garlic, and pick the holy basil leaves.
Approx. 6 minutes
2
Whisk together the light soy sauce, vegetarian oyster sauce, dark soy sauce and palm sugar in a small bowl.
Approx. 2 minutes
3
Heat 1 tablespoon of the vegetable oil in a wok over high heat and stir-fry the garlic and chillies for 1 minute until fragrant.
Approx. 1 minute
4
Add the mushrooms and stir-fry for 6 minutes until browned and any liquid has evaporated.
Approx. 6 minutes
5
Stir in the sauce and toss for 2 minutes until evenly coated.
Approx. 2 minutes
6
Remove from the heat and stir through the holy basil leaves until wilted.
Approx. 1 minute
7
Heat the remaining oil in a frying pan over high heat and fry the eggs for 3 minutes until the whites are set and the yolks are still runny.
Approx. 3 minutes
8
Divide the cooked rice between plates, top with the pad krapow and a fried egg, and serve immediately.
Approx. 2 minutes
