Alex

Triple Yolker Pad Kra Pao

I've been seeing so many photos from the Phed Mark London pop-up that I couldn't resist trying to make one of their iconic multi-yolkers at home. It was also a great excuse to cook up one of my all time favourite dishes again, Pad Kra Poa.

The triple yolker was built on a double white base (I used the third to egg wash something I was baking). I couldn't believe how much the eggs shrank while cooking, I was barely able to get the yolk on in the end (see video 2).

I've made quiet a few Thai style fried eggs in my life, I wouldn't say this was my favourite. It was fun to try but in the future I'd rather just have 3 crispy individual eggs... or just the normal 1 or 2.

Little bit of a substitution for the typical ground beef as well. I had a small steak in the freezer and quickly thawed it before slicing and dicing into small pieces. Because it was a steak that I'd happily eat rare, I only flashed it in the pan quickly before adding in my Thai basil. Overall the flavour was great, but I could have used some more charred bits which add some texture to the dish.

While looking back for the last time I posted Pad Kra Poa, I came across a few Mapo Tofu's, a bunch of fried eggs over rice, some Cantonese BBQ style meats. Pretty much all the stuff that I'm cooking right now. I guess I'm a creature of habit but what can I say? I like what I like and I post what I eat.

Happy cooking y'all

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