Part 6/10:
Once the beef is cooked and coated in the aromatic sauce, sliced mild peppers are added for color and crunch. The dish is finally turned off, and the basil is stirred in just enough to wilt under residual heat— preserving its fragrant freshness.
The Iconic Fried Egg: A Thai Culinary Classic
No Pad Gaprao is complete without the iconic fried egg topped on it. The presenter shares a clever technique to fry the egg whites until perfectly crispy while keeping the yolk irresistibly runny. This involves frying the egg in hot oil, puncturing the white to allow it to fry evenly, then carefully sealing the yolk with a spoonful of oil. The result: a crispy white with a luscious, flowing yolk.