Pad Krapow Recipe...
I eat this at least once a week.
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I’ve got a surprise for youuuuuuu! I’m so excited to share this news with you about something that is definitely happening soon (before the end of summer) and it’s definitely related to this photo above. Hint: Something you can add to your adobo and sazon collection.
CAN ANYONE GUESS WHAT IT IS?!
I know that I asked y’all last week if you wanted me to post this recipe. And literally no one cared. Haha. But, it’s a chill week…a hot week. And this is what I’ll be eating most of the summer. It’s quick. It’s versatile, because you can add almost any vegetables you want to it (squash, broccoli, green beans). And something nutritious you can get in your gob in less than 30 minutes. Who wouldn’t want that?
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4 garlic cloves, minced
1 pound ground pork
1 tablespoon salt free adobo
1 tablespoon fish sauce, I like the Squid brand
1 teaspoon oyster sauce
Sriracha, to taste
2 teaspoons padaek, optional
1 tablespoon (or one ice cube) Sofrito
Handful of green beans*
An obscene amount of Thai basil**
In a cast iron skillet, over high heat, add the oil, saute the garlic until it’s slightly browned and fragrant, 1-2 minutes. Remove garlic and set aside.
Add in your ground pork and cook, on high, for 3 minutes. Make sure to keep the pork moving so it doesn’t burn. Season with adobo, fish sauce, oyster sauce, sriracha and padaek. Keep cooking for another 3-5 minutes, stirring making sure everything gets incorporated.
Turn down the heat to medium high. Add in sofrito. Mix mix mix. Add in green beans and cook until they are softened, 3-5 minutes***. Turn off the heat and add in a lot of Thai basil. Like, a lot. I would say somewhere in the area of like…20-40 leaves, depending on your tolerance for basil. Me likey a lot of basil.
Serve with white rice*****
NOTES
* Even though this isn’t an accurate measurement for everyone because we all have different size hands, it’s also not a huge deal if you have 5 extra green beans than me because your hands are ginormous.
** Thai basil and Italian basil have very different flavor profiles. Holy basil is traditionally used in this recipe, but it’s quite difficult to find. I find that Thai basil is a much better alternative. However! If the only thing you can find is Italian basil, you should definitely use it, but try to keep an eye on the taste. Add a little at a time and keep tasting. Just in case.
*** If you’re using frozen green beans, it’ll take a lot less time. I’d say 1-3 minutes.
**** If you feel kinda intimidated to cook continuously on high, you don’t have to. I just do it because I’m impatient and found that cooking on high was the key to my grandma getting food on the table within 30 minutes of me arriving to her door unannounced. And if you’re cooking on high and you feel like the food is burning, just add 1/2 cup of water to the mixture, pull it off the fire, and turn the heat down. No biggie!
***** The egg is optional. Sometimes I add it, sometimes I don’t. It really depends on my mood, you know?
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