Thai basil shrimp (pad kra pao goong)
19 min · 32 g protein · 331 cals / serving
The Thai street-food stir-fry made with shrimp: garlic and bird's-eye chili smashed together, a fast toss in a very hot pan with oyster and fish sauce, and a big handful of basil wilted in at the end. Green beans and red pepper stretch it to four, and jasmine rice from a pouch keeps it inside twenty minutes.
Ingredients
- 1 1/2 microwave pouches (400 g) jasmine rice, cooked jasmine rice, or leftover rice
Sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 tsp reduced sodium soy sauce
- 1 1/2 tsp granulated sugar
- 7 cloves garlic
- 2–4 bird's-eye chilies red chili peppers, to taste
- 1 tbsp olive oil, or any neutral oil, in three parts
- 1 small onion, sliced
- 2 cups green beans, cut in 3 cm (1-inch) pieces
- 1 red bell pepper, sliced
- 1 1/2 lb shrimp, peeled, deveined, patted dry
- 1 1/2 packed cups fresh basil, holy or Thai basil if you can find it
Steps
- Heat the rice pouches as the packet says. Stir the oyster sauce, fish sauce, soy sauce and sugar together in a cup.
- Pound the garlic and chilies to a rough paste in a mortar, or chop them very finely together.
- Heat a third of the oil in a wok or large skillet over high heat until it shimmers. Sear half the shrimp in one layer, 1 minute a side, until pink but not quite cooked through, and lift them onto a plate. Repeat with another third of the oil and the rest of the shrimp.
- Add the last of the oil and the garlic-chili paste and stir 15 seconds, then add the onion, green beans and pepper and stir-fry 3 minutes, until the beans are bright and the onion softens at the edges.
- Return the shrimp with their juices, pour in the sauce and toss for 1 minute, until the shrimp are curled and cooked through and the sauce is glossy.
- Take the pan off the heat, add the basil and toss until it just wilts. Serve over the rice.
Good to know
Fewer carbs?
Serve it over cauliflower rice instead of jasmine rice, fried for 3 minutes in the hot pan first. It scores about 86 instead of 68.
The Thai way to finish it?
Top each plate with a fried egg with crisp, lacy edges (kai dao) and break the runny yolk into the rice.
Alternative
Per
- Calories
- 91
- Protein
- (40%)
- 9 g
- Fat
- (12%)
- 1 g
- Carbohydrates
- (49%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 262 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1323 kcal goes into the pot and 1659 g of ingredients comes out as about 1460 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.