How to Make Pad Gra Prow (Holy Basil Stir-Fry)
Make this ultrapopular, ultraflavorful Thai street food in your home kitchen.
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Do we have to be a member to get your recipe when you guys always mention on the screen to get your FREE recipe go to your site?
I'm Thai and I think Italian basil flavor is closer to holy basil than Thai basil.. and don't worry too much about putting shallots in because some restaurants in Thailand even throw in onions, baby corns, and green beans…
I love it that America's Test Kitchen showcases dish from other parts of the world.!
Hi, All!
I'm Thai, and I cook Thai food at home all the time. Really impressed with this cooking demonstration, and 100% sure it turned out delicious. Julia pronounced Pad Gra-Prow so impeccably every single time she said it. The chilli fish-sauce, though, is NOT called Nam-Prik Nam-Pla, as said in this video, but called "Nam-Pla Prik". Nam-Pla is fish-sauce, and Prik means chili(es).
Another thing that I find unusual in this video is, nobody in Thailand would put shallots in this recipe—it's just garlic & chilies. However, there is no right or wrong in cooking. It's just a matter of preference.
In case some of you are looking for more accuracy, the basil leaves used in this demonstration are NOT holy-basil, but a different variety called "sweet basil" or "Thai basil". I tried so hard to find "holy basil" when in Canada and the U.S., but never found it. So, I guess it is not available in North America, maybe, because the demand is low. But, in Thailand, holy-basil is in abundance, and you will get to try the authentic Pad Gra-Prow the Thai way.
Thai food (especially, Pad Gra-Prow) in American, European and Australian restaurants is typically 2 or 3 times sweeter than the original recipe in Thailand, I don't know why. So, be aware that Thai food you get in either Western Countries or Australia is way, way, way too sweet, as to which I experienced on several trips. Pad Graprow in Thailand has just A LITTLE sugar in it, just enough to create a balance of tastes (not being meant to make it prominently sweet). So, if you experience a SWEET Pad-Graprow outside Thailand, that is NOT how we, Thais, make or eat it.
So, all in all, if you want to experience the scrumptiousness of this original recipe, just follow the instructions in this video, but leave out the shallots and adjust sweetness (& saltiness) to your preference.
Cheers,
I was able to source holy basil at my local Indian store. You might want to check one around your area.
Looks great but the serving is too big. Half or even quarter that and it'll be better. Can't do that big of a serving unless you have some Chinese gas burner. Still, this should be really tasty. Just more watery. 🤤 I'm craving it now 😂
In my area Thai restaurants cook this dish more similar to an american-chinese stir fry, often with onions and sliced protein. In most recipes on the internet they give the more Thailand like recipe- where the protein is ground, less vegetables, less saucy, and with an egg. I like both , but it's so hard to find a recipe that is closer to American-Thai restaurants.
Thanks ATK! Broccoli garlic chicken stir fry over rice was one of the first stir fry recipes I learned, years ago. I recently bought a wok so can't wait to try this recipe!
snuppy puppy says hi!
Looks great – anyone know what a more "pedestrian" version of this tastes like with just ordinary soy sauce, ordinary fish sauce, etc rather than the specific types mentioned? My guess is – still good but not as good??
frying an egg in a wok really is crazy good looking.
My favorite Thai restaurant just calls this dish “traditional spicy basil” so now I’m craving it for lunch! Thanks
I am Aaron Athaide. I am being tortured. I am being poisoned.
Thai home cooking is delicious and fun! Love that you're doing more spicy dishes. If any viewers are interested in trying more Thai dishes please check out @HotThaiKitchen who has a huge library of amazing Thai recipes and fantastic videos here on YouTube.
Aap buildes super 🧑🍳🧑🍳
Please roll the sleeves down and cover the tattoos.
This was one of my favorite inexpensive go to dishes from the take-out Thai place near Berkeley College of music. They did a chicken version which I loved .
My mom said that it’s weird to add shallot because it will offset the garlic taste. I don’t think they usually put in shallot unless they are making Pad Ped or something.
Its spicy sniff sniff
From Thailand, Julia I grew up in Fairport. NY. I live in Thailand. Now. You had me and my wife cracking up. Let’s not beat around the bush. I had to explain to her what you meant. She likes spicy food and says you impressed her. We’re both crying from laughing so hard. 555 thank u
I love every ATK's recipe except that Pad Thai recipe part of me kinda wishes that Julia could recreate Pad Thai with the wok again.
Who knew that a wild west sheriff knew so much about Thai food?