| 0.8 | cup | soy sauce |
| 25 | unit | eggs |
| 25 | clove | garlic |
| 5.4 | lb | Ground turkey |
| 6.5 | cup | rice, asian |
| 7 | head | Shallots |
| 1 | cup | soy sauce |
| 0.38 | cup | sugar |
| 6 | cup | Thai basil leaves or just regular basil if not |
| 2.1 | lb | tofu |
| 3 | cup | water |
Original recipe: https://thewoksoflife.com/2016/09/pad-kra-pao/ ; written instructions for "22"
Edited instructions for DH:
Start cooking the rice in our rice cooker. Wash 6 cups of rice multiple times, then add about 7 cups of water and get it cooking. Then:
Person 1: Start frying eggs. We want these sunny-side up preferably.
Person 2 (& 4): Start veggie prep: thinly slice shallots, chilies, and garlic cloves. Do not skimp on the shallots or garlic too much; if there are no peppers, it's okay.
Person 3: Start drying tofu blocks. After properly dried, use your hands to crumble the tofu. It will be the ground-pork substitute for the vegetarian version.
In at least two different pans/woks (for the vegetarian/regular versions) on medium-heat, add the oil, shallots, and garlic and fry until slightly caramelized and crisp.
Crank the heat up to high, and add the crumbled tofu and ground meat to two different pans. Stir-fry until cooked through and lightly brown. Then add the corresponding ingredients to the versions (taste as you go!!! Don't let anything burn):
Regular:
Add the sugar, fish sauce, soy sauce, and oyster sauce. Yes, it's a lot of sugar and salt. It should be very sweet and salty in equal proportion. Please taste and adjust accordingly; the amount in the recipe instructions is just a guideline as to the total amount that will be used across versions.
Vegetarian:
Add the sugar and soy sauce. Yes, it's a lot of sugar and salt. It should be very sweet and salty in equal proportion. Please taste and adjust accordingly; the amount in the recipe instructions is just a guideline as to the total amount that will be used across versions.
Stir-fry until all the sauce is absorbed, and deglaze the pan with water. The water should evaporate very quickly. Once it does, turn off the heat and use the residual heat to finish.
Add the basil and wait for it to wilt. At this step, you can choose to take away a small portion of each kind for people who hate spice, then add in the sliced chilies. Toss the chilies around in the hot mixture and continue to stir-fry until the pepper is cooked. If the pan has cooled off too much during this, turn the heat back on until the chilies are cooked.
Once the water has been mostly evaporated, turn off the heat, serve with eggs and rice.