Ingredients:
300g minced pork (not too lean)
2 garlic cloves, finely chopped
1/4 onion, thinly sliced
2 large red chili, sliced
2 cups Thai basil leaves
1 tbsp. vegetable oil
1 tbsp. fish sauce
1/2 tbsp. light soya sauce
1 tbsp. oyster sauce
1 tsp. sugar
Instructions:
In a small bowl combine the fish sauce, soya sauce, oyster sauce, and sugar.
Heat a well-seasoned wok over a very high heat. Once searingly hot, pour in the vegetable oil.
Add minced pork and garlic. Stir-fry for 4 mins, breaking up the meat with your spatula.
Add the thinly sliced green beans and onions. Stir-fry furiously for a couple of minutes, again using your spatula to move the meat around the wok.
Pour in the sauce mixture and stir-fry for another couple of minutes or until the sauce is mostly absorbed by the meat.
Add the sliced chilies and the basil leaves. Take the wok off the heat and stir to combine until the basil is just wilted
Serve immediately
Serve: If you are eating pad kaphrao for lunch then serve it with plain jasmine rice, a runny fried egg and extra chilies on the side if required.