{"id":1946,"date":"2025-11-14T22:27:21","date_gmt":"2025-11-14T22:27:21","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=1946"},"modified":"2025-11-15T04:25:08","modified_gmt":"2025-11-15T04:25:08","slug":"pad-gaprao","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/pad-gaprao\/","title":{"rendered":"Pad Gaprao"},"content":{"rendered":"\n

Makes 3 servings<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

Pad Grapao<\/strong>
2 cups jasmine rice
12 cloves garlic
6 thai chilis (substitute red serrano)
1\/2c spur chilis (substitute anaheim or sweet chilis)
1.5lbs 80\/20 ground beef chuck
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp granulated sugar
1c or about 20-40 leaves holy basil (substitute italian basil)
6 eggs
water as needed (about 1\/4 – 1 cup)
neutral oil as needed
t.t. ground black pepper<\/p>\n\n\n\n

Prik Nam Pla<\/strong>
3 thai chilis (substitute red serrano)
4 tbsp fish sauce (substitute 2tbsp oyster sauce & 2 tbsp light soy sauce)
1 tbsp lime juice
2 cloves garlic<\/p>\n\n\n\n
\n\n\n\n

Procedure<\/h3>\n\n\n\n

Prep<\/strong><\/p>\n\n\n\n

Cook rice with a 1:2 rice to water ratio. Start on high until boiling then turn to low until fluffy.<\/p>\n\n\n\n

Roast both bell peppers over an open flame until charred.<\/p>\n\n\n\n

Mince garlic and all chilis, and julienne bell peppers. You can also use a mortar and pestle instead.<\/p>\n\n\n\n

Combine all Prik Nam Pla ingredients together and set aside.<\/p>\n\n\n\n

Pre-heat a carbon steel wok (no oil).<\/p>\n\n\n\n
\n\n\n\n

Cook<\/strong><\/p>\n\n\n\n

Sear the ground beef on high heat, making sure your wok is not crowded and the beef is spread out. Start by leaving it alone until the moisture starts to extract, then keep it moving until the moisture has evaporated. Once it has, leave it alone once again to sear. Make sure it becomes nice and crispy.<\/p>\n\n\n\n

Once beef is seared and browned, turn to medium heat. Add garlic, chilis, and bell peppers and saute with a small amount of oil.<\/p>\n\n\n\n

At this point you can also preheat your oil to about 250F.<\/p>\n\n\n\n

Once sauteed to your liking, add oyster sauce, soy sauce, sugar, pepper, and water (as needed).<\/p>\n\n\n\n

Adjust seasonings to preference, using soy sauce as your salt level. Mix together and bring everything up to temp.<\/p>\n\n\n\n

Kill the heat and add the basil, letting the residual heat wilt it. Set aside.<\/p>\n\n\n\n

Fry eggs in oil, doing the yolk and white separately. First fry the egg white until slightly crispy on the edges, then add the yolk to the middle and finish. (Alternately, fry the whole thing thoroughly if you don’t like runny egg).<\/p>\n\n\n\n

Plate with half rice, half pad grapao<\/em>, and top with the egg. Garnish with pepper and decorative basil leaves. Serve with Prik Nam Pla<\/em> on the side.<\/p>\n\n\n\n

\u0e01\u0e34\u0e19\u0e02\u0e49\u0e32\u0e27\u0e01\u0e31\u0e19<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I also added grilled onions, but I didn’t think it paired well, so I wouldn’t do it again.<\/p>\n\n\n\n


\n","protected":false},"excerpt":{"rendered":"

Makes 3 servings Ingredients Pad Grapao2 cups jasmine rice12 cloves garlic6 thai chilis (substitute red serrano)1\/2c spur chilis (substitute anaheim or sweet chilis)1.5lbs 80\/20 ground beef chuck1 tbsp oyster sauce2 tbsp light soy sauce1 tbsp granulated sugar1c or about 20-40 leaves holy basil (substitute italian basil)6 eggswater as needed (about […]<\/p>\n","protected":false},"author":1,"featured_media":1951,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53],"tags":[24,31,11,9],"class_list":["post-1946","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-thai-","tag-aromatic","tag-beef","tag-savory","tag-spicy"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=1946"}],"version-history":[{"count":5,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1946\/revisions"}],"predecessor-version":[{"id":1961,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1946\/revisions\/1961"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/1951"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=1946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=1946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=1946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}