A classic Thai street food. Super simple stir-fry that takes under 15 minutes start to finish.
Here’s my friend Leela’s original recipe:
You can get her books here:
Simple Thai Food:
Flavors of the Southeast Asian Grill:
Bangkok: Recipes and Stories from the Heart of Thailand:
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I'm told Holy Basil is also known as Tulsi, and is much easier to find that way in the US. I've not yet verified that. 🙂
It’s look great but my grandma did not use the onion. We have only white paper, Chili and garlic for based. Holy basil in the last
Hey Pal that 2 scoop taste test was a serving !
Wag tail = Good Stuff
I lived in NYC in the late 1990's and found an amazing Thai Restaurant near Mulberry St. Their version of this dish had certain similarities to what Kenji is doing, however, there are major differences. Let me say this, the version that I am referring to was easily the best dish I have ever come across in any Thai restaurant at any time, anywhere. Often, I would go there with a group of friends and this was the dish that always disappeared first. As a result, I would always order a back up order with squid. Also incredible, just less popular. BTW, the name of the restaurant was "Thai Restaurant". I miss that place.
You can use cumin leaves to replace holy basil as well. I think it's better than thai basil.
How do you guys store your fish sauce/oyster sauce ? And for how long?
This is a giant fail, you cannot use anything other than holy basil. Adding any other basil makes it taste completely different
No fried egg?
This worked out really well, thank you. I've just modified slightly, after a few drinks, with minced/ground beef – 20% fat. This was all unintentional, but..
Was feeling lazy, so decided to spread mince on oven tray to brown. I thought I might turn it into a chilli. I also wanted to maximise oven time, so decided to cook some sausages, and also a few leftover potatoes.
Then I thought…hmm…why not add some chilli con carne type spices to the beef: Cayenne, smoked paprika, oregano, thyme, garlic power, coarse black pepper and salt nb salt not needed, but didn't kill the dish..this is after the fact.
So, all cooking away. I dunno..twenty mins. Turn the sausages and tats, and mix the mince. Took a quick sample and thought..hmm..I wonder what Kenji's sauce mix would do. So, did that, and put back into the oven for five mins or so. Turned sausages again, took a quick taste and wow. Then thought…oh yeah…basil…didn't have any, so added half tablespoon of cheap pesto. Put back in oven, turned off and let residual heat brown the sausages and finish off the potatoes.
Bloody lovely. Maybe a full tablespoon of pesto, but this worked out brilliantly. Sausages cooked nicely too, and so a flash freeze for future use. Potatoes not so great re: crispy, but cooked through to a nice texture. Not a bad effort considering the bottle of cheap Malbec that preceded the cooking. That sauce mix is excellent.
I prefer the sweeter more aniseedy "Thai Basil" than "Holy Basil" but that makes the dish another Pad varient (I'm told) rather than Pad Kaprow.
Normally we don’t use shallot in Pad Kra pow, only garlic and hot chilly will do !
What can you use instead of the fish sauce? Coconut aminos or something similar?
"It tastes like sorrel."
Oooooooooohhhh, I see! (I don't know what sorrel is)
Love the bonus episode at the end
Too funny how your pup with the bad wheel hangs out with your kids and bypasses some of your delicious meals.
Hey Kenji! I was just talking to my girlfriend about how desperate we are to have basil pork again. BTW recently saw in my favorite banmian shop here in Shanghai a way to get that perfect egg; seperate white and yolk before frying, get that white super crispy, then throw yolk on at the end so as to get 100% runny yolk everytime!
I just made this and it turned out great. At first I thought it would be too salty with all those soy sauce but it wasn’t at all.
“It’s one of the easiest stir fry”
Also me to introduce you to my stupidity
Lam's mkt, Seattle has holy basil
It’s easy and fun to say, and it’s nothing like the weird spelling. You just say “pahd-kah-pow” really fast like it’s one word, then “moo” which means pork. So “pahd-kah-pow-moo”. In Thailand it’s one of the hotter dishes with tons of chopped red birds-eye chillies. You spoon it on to nice Thai steamed white rice to spread/cut the heat. It’s delicious but get ready for a runny nose and even some tears. Awesome!
In thailand we usually dont mix all the sauce together to make a “stir fry sauce”. Everything is added separately
In pad krapow we dont use red onion or any onion at all.
You didn't use Holy basil that not call Pad Kra prao anymore. ( Kra prao/กะเพรา mean Holy basil) but you use basil in Thai we call Ho Ra Pha leaves.
I love seeing your pups hanging with you
I have holy basil in my front yard
You are amazing!
Never seen serrano chillies here. Plenty birds eyes though…
Looks very declicous! but… why do i feel dizzy…. @.@;;
Excellent… as usual.
Hey Kenji🙏 I loved the recipe very simple kisses from Switzerland🙏🤒
Be careful sharing food with onions in it to your dog's, they're poisonous to them.
This is the best dish on this channel. Even followed loosely with a number of substitutions/adjusting the sauce to your preferences its fantastic. So good, so easy, and so fast.
Kenji have you tried making this with Kecap Manis?