In Thailand we call everything that stirs fried with basil, “Pad Ka Pao”. In this menu, I used ground pork and egg tofu but it could change to seafood, chicken, duck or any meat. Fish sauce is the main seasoning in Thai food. I cannot cook any Thai food without it.
The ingredient for this recipe is:
- Ground pork
- Egg tofu
- Baby corn
- Oyster sauce
- Fish sauce
- Olive oil
Tofu and baby corns were sliced in small pieces. Garlic was hit and chopped. Don’t forget to hit chilies because the spicy part was inside.
After prepare and rinse basil, we are ready to cook as follow:
- Heat a pan (I used a wog because it was easy to stir). Then pour a teaspoon of olive oil in a hot pan (I don’t like greasy food.) and add garlic and chilies in. Stir for a min.
- Put ground pork in the pan and stir until it cooks. I did not use much oil so some pork was stick with a pan. It was okay.
- Add baby corns, tofu and water in. The amount of water should soak everything but not too much. Lower the heat and start to put a tablespoon of oyster sauce and fish sauce. Stir and try it. If it is not salty, add more fish sauce.
- Put basil in, stir and let it boil for a couple minute. Serve with rice and ready to eat.