Pad Krapow (ผัดกะเพรา)

Pad Krapow © kvalifood.com

Pad Krapow is one of Thailand’s most beloved street food dishes - an intense stir-fry with holy basil, garlic, and chilies, served over jasmine rice with a fried egg with crispy, golden edges. The name says it all: “pad” means stir-fry and “krapao” is holy basil, the dish’s indispensable soul. You find it everywhere at street kitchens in Bangkok, made in minutes over a blazing flame, and it tastes exactly like what it is: fresh, peppery, bold, and satisfying.

Ingredients

(serves 2)

For the stir-fry:

  • 300 g ground pork or chicken breast (~150 g per person)
  • 4-5 garlic cloves (~20 g)
  • 3-5 red/green Thai bird’s eye chilies (adjust heat level)
  • 2 tbsp neutral oil
  • 1 large handful holy basil (bai krapao), leaves only - approx. 20 g

Sauce (mix in a bowl beforehand):

  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp light soy sauce
  • 1 tsp sugar

For the fried egg:

  • 2 eggs
  • 2-3 tbsp neutral oil (generous oil gives a crispy edge)

To serve:

  • Cooked jasmine rice

Directions

Preparation

Mix the sauce ingredients in a small bowl. Pick the basil leaves from the stems. Cut chicken breast into bite-sized pieces, or use ground pork.

Fried Egg

Heat 2-3 tbsp oil in a wok or frying pan over medium-high heat. Crack the egg in, spoon the hot fat over the yolk. Fry until the white is set and the edges are crispy and golden. Set aside.

Stir-Fry

Heat the wok over high heat. Pound garlic and chilies coarsely in a mortar and pestle - they should be crushed but not a smooth paste. Add 2 tbsp oil to the wok. Add the garlic-chili mixture, stir for 20-30 seconds until golden and fragrant.

Add the meat, cook for 2-3 minutes until done (break up ground meat into pieces for some crunch). Add a small splash of water if the wok gets too dry.

Pour the sauce mixture over, stir well for 30 seconds.

Basil and Serving

Remove the wok from heat (or turn it down completely). Add the basil leaves, stir quickly for 5-10 seconds until just wilted. Serve immediately on a plate of jasmine rice with the fried egg on top.

Notes

  • Holy basil is non-negotiable - sweet basil gives a completely different and wrong flavour. Find it at Asian supermarkets. If you absolutely must substitute, use Italian basil - it is closer to the real flavour than Thai basil.
  • Red and green chilies are often both used in the classic street food version - green is slightly fresher, red is slightly milder.
  • Both pork and chicken are classic choices. Chicken thighs give more flavour than breast.
  • Rosdee (Thai umami powder) can be added a pinch of for extra depth - many Thai kitchens use it.
  • Keep the heat high if using a wok - wok hei (the smoky aroma from high heat) is part of the flavour.