Easy Pad Kra Pao Recipe – Culinary Chase
When I first encountered Pad Kra Pao, it was like discovering a hidden gem in the bustling streets of Thailand.
The sizzling sounds of garlic hitting the pan, the rich aromas filling the air, and that first bite of spiced chicken or tofu topped with a runny fried egg—it all left an indelible mark on my culinary heart.
Today, I’m excited to share my interpretation of this classic Thai stir-fried dish, making it easy enough for any home cook to recreate.
What is Easy Pad Kra Pao?
To put it simply, Pad Kra Pao is a flavorful stir-fry dish that features ground pork or chicken, Thai holy basil, and an array of seasonings that pack a punch.
Often enjoyed over jasmine rice, it’s finished off with a fried egg on top. The beauty of this dish lies in its simplicity. It’s quick to prepare and bursts with flavor, making it a favorite across Thailand and beyond.
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Why You’ll Love This Easy Pad Kra Pao
You’ll adore Easy Pad Kra Pao because it’s more than just a meal. It’s about bringing a taste of Thai street food into your kitchen. The combination of savory, sweet, and spicy flavors meld together perfectly, creating a delightful experience for your taste buds.
Plus, it’s highly customizable! Whether you’re a meat-lover or a vegetarian, this dish easily adapts to satisfy your cravings.
The Ingredients
Let’s dive into what you’ll need. I’ve carefully selected each ingredient to ensure the flavors shine while keeping it straightforward.
2 teaspoons fish sauce
1 tablespoon oyster-flavored sauce
5 cloves garlic, minced
1 tablespoon freshly squeezed lime juice
10 ½ oz choice of protein, raw or pre-cooked
¼ medium onion, finely chopped
1 ½ teaspoons palm sugar or light brown sugar
1 teaspoon fermented fish sauce
1 to 3 fresh Thai bird’s eye chilies, adjust to heat preference
2 tablespoons cold water
Vegetable oil, amount as needed for frying
¼ cup diced mild red chili peppers
1 tablespoon light soy sauce
1 ½ cups loosely packed holy basil leaves or substitute with fresh Thai or sweet basil
½ teaspoon dark soy sauce, preferably Thai black soy or similar
2 eggs, fried
1 teaspoon toasted sesame oil
Prik nam pla (fermented fish chili sauce), for serving alongside fried eggs
Steamed jasmine rice, to serve
Step by Step Instructions
Let’s get cooking! I promise it’s easier than it sounds.
Step 1: Prep Your Ingredients
Before diving into cooking, prepare all your ingredients. Mince the garlic, chop the onions, and measure everything out. This way, when the stir-frying starts, you’ll be ready to go.
Step 2: Heat the Wok
Put a wok or large frying pan over medium-high heat. Once it’s hot, add a splash of vegetable oil. Make sure it coats the surface evenly.
Step 3: Sauté Onion and Garlic
Add the chopped onions. Stir-fry them for about 1-2 minutes until they become translucent. Next, toss in the minced garlic and fry for another 30 seconds. You want to capture that intoxicating aroma without burning the garlic.
Step 4: Add Your Protein
Now, it’s time to introduce your choice of protein. If you’re using raw meat, cook it thoroughly. If it’s already cooked, just heat it up until it’s warmed through.
Step 5: Season the Mixture
Once your protein is ready, stir in the fish sauce, oyster sauce, palm sugar, and soy sauces. Mix everything well to ensure the protein is coated.
Adjust the flavors to your liking. This is where you decide if you want it sweeter or saltier.
Step 6: Spice It Up
If you can handle the heat, now’s the moment to add your freshly chopped chilies. Stir them in and let the mixture cook for an additional minute.
Step 7: Introduce the Basil
Toss in the holy basil leaves (or your substitute). Stir well until just wilted. This fresh herb is essential in capturing the authentic pad kra pao flavor.
Step 8: Add Water
Pour in the cold water to help create a bit of steam. This will enhance the flavors as they meld together. Cook for another minute or so.
Step 9: Serve Your Dish
Spoon the pad kra pao over jasmine rice and top with a fried egg. Drizzle a bit of toasted sesame oil over the top for that last flavor boost.
Tips & Tricks
Here are five tips that I wish I’d known when I first started making pad kra pao:
– Use Fresh Ingredients: Fresh holy basil is essential. Dried versions just don’t cut it.
– Control the Spice: If you’re unsure about the heat, start with fewer chilies and taste as you go. You can always add more, but you can’t take it out.
– Perfect Your Egg: Fry your eggs sunny-side up for that delicious runny yolk. The richness from the yolk perfectly complements the dish.
– Make it Ahead: This dish reheats beautifully, making it perfect for meal prep. Just keep the fried egg separate until ready to eat.
– Experiment with Protein: Whether it’s ground chicken, minced pork, or tofu, each brings its own character to the dish. Don’t hesitate to experiment!
Nutrition Information
Easy Pad Kra Pao Recipe Nutrition Facts
Can I Store Easy Pad Kra Pao?
Absolutely! You can store leftover pad kra pao in an airtight container in the refrigerator for up to three days. Reheat it in a pan over low heat, and serve with freshly fried eggs for best results!
What Can I Serve with Easy Pad Kra Pao?
This dish pairs well with several sides. Here are some suggestions:
– Jasmine Rice: The classic pairing.
– Cucumber Salad: Refreshing crunch balances the heat.
– Spring Rolls: Crispy, light, and perfect for dipping.
– Thai Spicy Soup: For those chilly evenings.
– Pickled Vegetables: A zesty contrast to the savory stir-fry.
Variations
Looking to switch things up? Here are five exciting variations to try:
– Vegan Pad Kra Pao: Swap the protein for tofu or tempeh, using soy sauce and mushroom sauce for flavor.
– Seafood Pad Kra Pao: Use shrimp or scallops instead; quick-cooking protein works best.
– Spicy Pad Kra Pao: Add extra bird’s eye chilies or a splash of sriracha for heat lovers.
– Buddha Bowl Pad Kra Pao: Serve over quinoa instead of rice for a health boost, and add assorted veggies for color.
– Pad Kra Pao with Cashews: Toss in some roasted cashews for added crunch and flavor.
Easy Pad Kra Pao Recipe
Equipment
- Wok or large frying pan
Ingredients
- 2 teaspoons fish sauce
- 1 tablespoon oyster-flavored sauce
- 5 cloves garlic minced
- 1 tablespoon freshly squeezed lime juice
- 10 ½ oz choice of protein raw or pre-cooked
- ¼ medium onion finely chopped
- 1 ½ teaspoons palm sugar or light brown sugar
- 1 teaspoon fermented fish sauce
- 1 to 3 fresh Thai bird’s eye chilies adjust to heat preference
- 2 tablespoons cold water
- Vegetable oil amount as needed for frying
- ¼ cup diced mild red chili peppers
- 1 tablespoon light soy sauce
- 1 ½ cups loosely packed holy basil leaves or substitute with fresh Thai or sweet basil
- ½ teaspoon dark soy sauce preferably Thai black soy or similar
- 2 eggs fried
- 1 teaspoon toasted sesame oil
- Prik nam pla fermented fish chili sauce, for serving alongside fried eggs
- Steamed jasmine rice to serve
Instructions
Step 1: Prep Your Ingredients
- Before diving into cooking, prepare all your ingredients. Mince the garlic, chop the onions, and measure everything out. This way, when the stir-frying starts, you’ll be ready to go.
Step 2: Heat the Wok
- Put a wok or large frying pan over medium-high heat. Once it’s hot, add a splash of vegetable oil. Make sure it coats the surface evenly.
Step 3: Sauté Onion and Garlic
- Add the chopped onions. Stir-fry them for about 1-2 minutes until they become translucent. Next, toss in the minced garlic and fry for another 30 seconds. You want to capture that intoxicating aroma without burning the garlic.
Step 4: Add Your Protein
- Now, it’s time to introduce your choice of protein. If you’re using raw meat, cook it thoroughly. If it’s already cooked, just heat it up until it’s warmed through.
Step 5: Season the Mixture
- Once your protein is ready, stir in the fish sauce, oyster sauce, palm sugar, and soy sauces. Mix everything well to ensure the protein is coated.
- Adjust the flavors to your liking. This is where you decide if you want it sweeter or saltier.
Step 6: Spice It Up
- If you can handle the heat, now’s the moment to add your freshly chopped chilies. Stir them in and let the mixture cook for an additional minute.
Step 7: Introduce the Basil
- Toss in the holy basil leaves (or your substitute). Stir well until just wilted. This fresh herb is essential in capturing the authentic pad kra pao flavor.
Step 8: Add Water
- Pour in the cold water to help create a bit of steam. This will enhance the flavors as they meld together. Cook for another minute or so.
Step 9: Serve Your Dish
- Spoon the pad kra pao over jasmine rice and top with a fried egg. Drizzle a bit of toasted sesame oil over the top for that last flavor boost.
Notes
- Use Fresh Ingredients: Fresh holy basil is essential. Dried versions just don’t cut it.
- Control the Spice: If you’re unsure about the heat, start with fewer chilies and taste as you go. You can always add more, but you can’t take it out.
- Perfect Your Egg: Fry your eggs sunny-side up for that delicious runny yolk. The richness from the yolk perfectly complements the dish.
- Make it Ahead: This dish reheats beautifully, making it perfect for meal prep. Just keep the fried egg separate until ready to eat.
- Experiment with Protein: Whether it’s ground chicken, minced pork, or tofu, each brings its own character to the dish. Don’t hesitate to experiment!
Nutrition
Frequently Asked Questions
Can I use other types of basil?
Yes, while holy basil is traditional, Thai basil or even sweet basil can work in a pinch.
What can I use instead of fish sauce?
If you’re looking for a vegetarian option, consider using soy sauce or a vegan fish sauce alternative.
Is Pad Kra Pao spicy?
It depends! The heat level comes from the chilies you use. Adjust to your taste preference.
Can I make Pad Kra Pao low-carb?
Certainly! Use cauliflower rice instead of jasmine rice for a low-carb alternative.
What if I don’t like fried eggs?
Feel free to skip the fried egg. It’s delicious, but the dish is still satisfying without it!
Conclusion
Easy Pad Kra Pao has become one of my go-to meals for its delightful flavors and quick preparation. By replicating this simple yet savory dish at home, I can enjoy a taste of Thailand anytime.
I hope you give it a try because nothing quite compares to the satisfaction of cooking a dish that reminds you of warm, vibrant streets and smiling faces. Get ready to impress family and friends with this memorable meal!