I may be a bit biased here, but as a Thai person myself, this has to be my favorite dish. If I came back form a long trip abroad, the first thing I will eat is a hot and spicy plate of pad krapow with a fried egg.
This dish has all you need: spicy, savory, salty. pad krapow is a complex blend of spices and herbs with the most important ingredient being the Thai holy basil (bai krapow).
Thai holy basil is what gives this dish its signature aromas and spicy flavors.
All of this sound really complex and difficult to make but don’t let those descriptions fool you, this dish is actually really easy to prepare and this version is as authentic as a what you would be served in Thailand.
*If you’d like to read more about Pad Krapow then check out this other article I have written:
What is Pad Krapow? The Famous Burgers and Fries of Thailand
Fried Egg (optional but highly recommended)
1 egg
2 tbsp oil
Basil Stir-Fry
200g (0.45lbs) of protein (your choice of chicken, pork, or beef, seafood, etc..)
6 cloves of garlic
7 Thai chilies (you can adjust to your own spice preference)
1 tbsp oil
1 tsp oyster sauce
1/2 tsp light soy sauce
1 tsp dark soy sauce
1/2 tsp sugar
A handful of Thai Holy Basil
See AlsoPatatas Bravas Recipe
Pad krapow can be made with any protein of your choosing, popular options are lean chicken or pork. A very popular choice (and my personal favorite) is crispy roast pork but that is a bit too tedious to make so I will link you a recipe when that is up, or you can sign up to our newsletter to be the first to know and to receive some free goodies along the way.
I will be making this Thai basil-stir fry with chicken but again, feel free to substitute it for any protein you’d like (even tofu or tempeh)
The Thai Holy Basil
For Pad Krapow, it is imperative that you MUST use Thai Holy Basil (Bai Krapow), It is in the name after all. There are many different types of basil in Thai cooking, Thai Sweet Basil (Bai Horapa), Lemon Basil (Bai Maenglak), and Holy Basil (Bai Krapow). Be sure not to get confused…
The Holy Basil leaf is what gives the dish it’s signature aroma and flavor.
Pad Krapow Recipe
Basil Stir-Fry
Slice your meats - slice or cut your protein into small bite sized pieces.
Prepare garlic and chillies - peel your garlic and rinse your chillies them mince them.
Prepare basil - pick out your basil leaves from their stems and put them to the side.
Heat oil in a wok - heat your wok to high heat and then add in 1 tablespoon of oil.
Cook garlic and chili - when your oil is really hot add in your garlic and chillies and stir them for 20 seconds to release their fragrance and aroma. Make sure they don’t get brunt.
Cook meat - add in your protein to the wok and stir-fry until the protein is cooked.
Add in sauces - add your oyster sauce, light soy sauce, dark soy sauce, and sugar. Continue stir frying for about another 30 seconds to ensure the sauces get incorporated with the protein.
Add in basil - toss in your Holy Basil and immediately turn off the heat and remove the wok from the heat source. Fold your Holy Basil leaves into the protein.
Fried Egg
Heat oil in a wok - heat 2 tablespoons of oil in a wok on high heat.
Crack in an egg - when the oil is hot and sizzling crack open your egg into the wok
Base the egg in oil - as the egg is cooking and bubbling away, use a spoon or spatula to base the oil onto the egg to ensure that all surfaces turn golden and crispy.
Serve! - when the yolk reaches your desired doneness, it is done. I prefer my egg yolk really runny, If you want to know how I cook my fried egg refer to the pro tip in the ‘Tips’ sections below.
Final Step: Scoop a generous helping of jasmine rice on to a plate and another helping of your delicious pad Krakow that you just made. Top it off with the egg and serve! break into the yolk and see the creamy golden liquid slowly glaze your rice and pad krapow adding another dimension of creamy-ness.
Thai basil stir-fry or pad krapow, is truly a perfect dish that represents the every day Thai spirit.
Tips
If you don’t have a wok, using a regular frying pan is absolutely fine, although you’ll just miss out on the smokey flavors that the wok can provide.
Keep in mind that the Holy Basil only needs about 5 seconds of cooking. Any longer and the leaves will start to wilt and loose their beautiful aroma and flavor.
Pro Tip: If you like your egg yolk raw, separate it from the egg white. Cook the whites in the oil until golden crispy perfection then add in your yolk at the end.
