Pad Kra Pao

Ingredients

• 3 tbsp neutral oil

• 2 shallots, thinly sliced

• 7 cloves garlic, sliced

• 3 Thai bird chilies, thinly sliced

• 1 lb ground pork

• ⅓ cup low-sodium chicken broth or water

• 1½ cups packed holy basil leaves

• 1 tsp of habaNANO seasoning

• Steamed jasmine rice, for serving

• Fried egg, optional

Sauce

• 1 tsp sugar

• 1 tbsp fish sauce

• 1 tbsp light soy sauce

• 2 tsp dark soy sauce

• 2 tsp oyster sauce

• ½–1 tsp habaNANO seasoning, adjust to heat tolerance

Prep

• Slice shallots, garlic, and chilies.

• Rinse and dry basil leaves.

• Mix the sugar, fish sauce, light soy sauce, dark soy sauce, oyster sauce, and habaNANO seasoning in a small bowl.

Stir-Fry Method

• Heat oil in a wok over medium-high heat.

• Add shallots and garlic, then stir-fry for about 3 minutes.

• Add chilies and cook for another minute.

• Turn heat to high, add ground pork, and break it into small pieces.

• Let pork brown and crisp slightly before adding sauce.

• Add the sauce mixture and stir-fry for 30–60 seconds.

• Pour in chicken broth or water and let the sauce reduce quickly.

• Add holy basil and stir-fry just until wilted.

• Serve immediately over jasmine rice with a fried egg, if using.

Flavor Notes

• habaNANO adds a savory heat that builds into the pork without overpowering the basil.

• If your seasoning is on the saltier side, reduce fish sauce to 2 tsp.

• If you want more heat, finish with a light sprinkle of habaNANO right before serving.

Quick Adjustment Tips

• Too salty → add a splash of water or broth.

• Not spicy enough → add a pinch of habaNANO at the end.

• Too dry → add another splash of broth.

• Basil flavor too mild → add basil at the very end and stir only until wilted.