Pad Krapao

Imagine the sizzle of garlic and chilies hitting the hot wok, releasing a tantalizing aroma that fills your kitchen.

Pad Krapao is a simple, yet indulgent Thai dish, perfect for a quick weeknight dinner.

As the minced chicken or pork browns and melds with fragrant Thai basil, you’ll witness a transformation of humble ingredients into a vibrant, flavorful meal.

Let’s bring this dish to life and savor its delightful essence.

Kitchen Tools Required

• 1 large wok or frying pan
• 1 spatula
• 1 mixing bowl
• 1 knife
• 1 cutting board

Ingredients

• 300 grams minced chicken or pork
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 bird’s eye chilies, sliced
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup fresh Thai basil leaves
• 2 eggs
• 2 cups cooked jasmine rice

Cook & Prep Time

To efficiently manage your time while preparing Pad Krapao, follow this timeline.

This will guarantee that you complete all tasks within the allocated time and have the dish ready to serve promptly.

Preparation Time (10 minutes):

1. 0:00 – 1:00: Gather all necessary ingredients and equipment.
2. 1:00 – 3:00: Mince the garlic and slice the bird’s eye chilies.
3. 3:00 – 5:00: Prepare the minced chicken or pork, if not pre-minced.
4. 5:00 – 7:00: Measure out oyster sauce, soy sauce, fish sauce, and sugar.
5. 7:00 – 10:00: Wash and pick the Thai basil leaves.

Cooking Time (10 minutes):

1. 0:00 – 1:00: Heat vegetable oil in a large wok or frying pan over medium-high heat.
2. 1:00 – 2:00: Add minced garlic and bird’s eye chilies to the pan; stir-fry until fragrant.
3. 2:00 – 5:00: Add minced chicken or pork; cook until browned and cooked through.
4. 5:00 – 7:00: Stir in oyster sauce, soy sauce, fish sauce, and sugar; mix well.
5. 7:00 – 8:00: Add Thai basil leaves; stir-fry until wilted and combined with meat.
6. 8:00 – 10:00: In a separate pan, fry eggs sunny-side up or to preference.

Serving (Immediate):

– 10:00 – 10:30: Serve the Pad Krapao over cooked jasmine rice with the fried eggs on top.

Additional Time:

– Reading Time: Allocate an extra 2-3 minutes before starting to read through the entire recipe to guarantee understanding and readiness.

Adjust the timing as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat the vegetable oil in a large wok or frying pan over medium-high heat.

Add the minced garlic and bird’s eye chilies to the pan and stir-fry until fragrant.

Add the minced chicken or pork to the pan and cook until it’s browned and cooked through.

Stir in the oyster sauce, soy sauce, fish sauce, and sugar, mixing well to combine.

Add the Thai basil leaves to the pan and stir-fry until they’re wilted and mixed well with the meat.

In a separate pan, fry the eggs sunny-side up or to your preference.

Serve the Pad Krapao over cooked jasmine rice with the fried eggs on top.

Serving Tips

• Cucumber Slices: Serve with fresh cucumber slices to add a crisp crunch and balance the spiciness of the dish.
• Lime Wedges: Offer lime wedges on the side so guests can add a zesty kick to their liking.
• Pickled Vegetables: Pair with pickled vegetables, like carrots or daikon, for a tangy contrast to the savory flavors.
• Chili Vinegar Sauce: Provide a small dish of chili vinegar sauce for those who enjoy an extra level of heat and acidity.
• Thai Iced Tea: Complement the meal with a sweet and creamy Thai iced tea to help cool down the palate.

Storage

To store Pad Krapao, refrigerate leftovers in an airtight container for up to 2 days.

Reheat thoroughly before serving.

For best flavor, avoid freezing as basil loses its aroma.

Freezing

To freeze Pad Krapao, allow it to cool completely.

Then transfer to airtight containers.

Separate rice and meat for better texture.

Thaw overnight in the refrigerator before reheating.

Reheating

To reheat Pad Krapao, use a pan over medium heat to maintain texture.

Add a splash of water if needed.

Avoid microwaving to preserve the dish’s aromatic flavors and texture.

Final Thoughts

Pad Krapao is a classic Thai dish that captures the essence of Thai street food.

With its quick preparation and bold flavors, it’s a perfect choice for a satisfying meal.

Using fresh Thai basil is key to achieving the authentic taste that makes this dish special.

Adjusting the number of chilies allows you to tailor the heat to your preference, ensuring that it meets your desired level of spiciness.

The balance of salty, spicy, and aromatic flavors makes Pad Krapao a delightful culinary experience. Serve it immediately to enjoy the best taste and texture.

Frequently Asked Questions

What Are the Best Substitutes for Thai Basil in Pad Krapao?

You can use sweet basil, holy basil, or even mint as substitutes. Each brings a unique aroma, balancing the dish’s spicy, savory essence. Experiment to find the flavor that transports you to bustling Thai street markets.

Can I Use Tofu to Make a Vegetarian Version of Pad Krapao?

You can absolutely use tofu for a vegetarian version. Crisp the tofu in oil, and it’ll soak up the sauces beautifully. Let the basil’s aromatic fragrance envelop you as you savor the dish’s spicy, savory flavors.

What Type of Rice Pairs Best With Pad Krapao?

You’ll find that fluffy jasmine rice, with its delicate aroma and soft texture, perfectly complements the spicy, savory flavors of this dish. It’s a staple in Thai cuisine, enhancing the meal’s overall taste and authenticity.

How Can I Make Pad Krapao Less Spicy for Children?

To make it less spicy for children, reduce the bird’s eye chilies. Instead, let the savory aroma of garlic and the sweet notes of basil shine through, creating a dish that’s flavorful yet gentle on young taste buds.

What Are Common Side Dishes Served With Pad Krapao?

You can serve a revitalizing cucumber salad for a cool crunch, or offer a simple Thai omelette for extra comfort. Steamed vegetables provide balance, while a tangy papaya salad adds a burst of flavor and texture.

Pad Krapao

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main

Cuisine Thai

Servings 2 servings

Equipment

• 1 large wok or frying pan
• 1 Spatula
• 1 Mixing bowl
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 300 grams minced chicken or pork
• 2 tablespoons vegetable oil
• 4 cloves garlic minced
• 2-3 bird’s eye chilies sliced
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup fresh Thai basil leaves
• 2 eggs
• 2 cups cooked jasmine rice

Instructions

 

• Heat the vegetable oil in a large wok or frying pan over medium-high heat.
• Add the minced garlic and bird’s eye chilies to the pan and stir-fry until fragrant.
• Add the minced chicken or pork to the pan and cook until it is browned and cooked through.
• Stir in the oyster sauce, soy sauce, fish sauce, and sugar, mixing well to combine.
• Add the Thai basil leaves to the pan and stir-fry until they are wilted and mixed well with the meat.
• In a separate pan, fry the eggs sunny-side up or to your preference.
• Serve the Pad Krapao over cooked jasmine rice with the fried eggs on top.

Notes

For a more authentic flavor, use fresh Thai basil as it has a distinct taste that sets this dish apart. Adjust the number of chilies according to your heat preference, and remember that the dish should be slightly salty, spicy, and aromatic with the basil’s fragrance. Serve immediately for the best taste and texture.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.