Pad krapow
Take a culinary trip to the bustling streets of Bangkok with a bowl of vibrant pad krapow. It combines sizzling minced pork, garlic, and chilli coated in a glossy, savoury sauce. Green beans and spinach give the mix body and crunch, while Thai basil finishes it off with a fresh aroma. Spoon it over warm rice and top with a fried egg, and you are all set for a proper dinner.
Ingredients
|
Oil
|
1 tbsp |
|---|---|
|
Minced pork or minced chicken
|
400 g |
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Garlic cloves, crushed
|
2 |
|
Sugar
|
2 tsp |
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Red chilli, sliced into thin rings
|
1 |
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Oyster sauce
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3 tbsp |
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Fish sauce
|
1 tbsp |
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Soy sauce
|
1 tbsp |
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Green beans, cut into bite-sized pieces
|
200 g |
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Baby spinach
|
100 g |
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Thai basil, or a 50/50 mix of coriander and basil
|
1 handful |
Serves with
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Rice, preferably wholegrain, cooked
|
200 g |
|---|---|
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Fried eggs
|
2 |
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
For a deeper, more intense flavour, pound the garlic and chilli into a smooth paste using a mortar and pestle before adding them to the pan. This breaks down the fibres and releases their oils far more effectively, and as the paste hits the hot oil, it softens quickly, infusing the base with a deep, aromatic intensity.
Add the oyster sauce, fish sauce, and soy sauce in stages rather than all at once. First, brown the minced meat thoroughly and allow the sugar to caramelise. Then add a small amount of the sauces, so they cook down and stick to the meat. The rest goes in later with the green beans, where it deglazes the pan and forms a glossy coating. This way, you keep both the caramelised depth and the final saucy finish.
Heat enough oil to generously coat the base of the pan, choosing one with a high smoke point such as sunflower or rapeseed, until it is shimmering. Crack in the eggs and fry for about 1–2 minutes, letting the whites set and the edges bubble and turn crisp while the yolk stays soft. This method gives you a classic Thai-style fried egg with crisp, golden edges.
FAQ: Questions about pad krapow
Pad krapow is a quick cook, so it pays to know what you are doing before the wok heats up. Have a look at our answers to the most common questions below before you get started.
What is pad krapow?
Pad krapow is a popular Thai stir-fry made with minced meat, garlic, chilli, and holy basil, cooked in a savoury sauce and typically served with rice and a fried egg. The name comes from “krapow”, which refers to Thai holy basil, the key ingredient that gives the dish its bold, aromatic flavour. The dish goes by several spellings, including pad kra pao, pad kaprao, and phat kaphrao, though all refer to the same dish.
Can pad kra pao be made with different meats?
Yes, pad kra pao can be made with different types of meat. Minced pork and chicken are the most common choices, with beef also widely used. Some variations use duck, prawns, or tofu as well. What matters most is the base of garlic, chilli, holy basil, and a savoury sauce, which means you can use whichever meat you like.
How can I adjust the heat level in pad krapow?
The simplest way to adjust the heat is by varying the amount of chilli. This recipe sits at a medium level, with a noticeable kick that is not overpowering. For a milder result, use fewer chillies and remove the seeds, as these hold much of the heat. If you prefer more fire, keep the seeds in and increase the quantity.
What type of rice should I serve with pad kra pao?
Pad kra pao is traditionally served with jasmine rice, which has a soft texture that works well with the saucy stir-fry. Our recipe uses wholegrain rice for a slightly firmer bite and a nuttier flavour. You can choose either, as both work well with the dish.
Nutritional values per serving
Energy:
929 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 6.1 g |
| Protein | 24.1 % | 55.1 g |
| Fat | 37.9 % | 39.8 g |
| Carbohydrates | 38 % | 87 g |
Try our pad krapow – a fiery Thai basil stir-fry
Once you have had a good pad krapow, it is hard to forget. Intense, aromatic, and packed with flavour, this beloved Thai stir-fry balances fiery chilli heat with the cool, herby freshness of Thai basil. It is a combination that makes it nearly impossible to stop at just one bowl, and you really have to taste it for yourself.
In the mood for more Thai food? Try our chicken massaman curry, creamy panang curry with chicken, tom yum soup, or prawn and chicken pad thai for another street food favourite.
Savoury minced pork with garlic and fresh chilli
Minced pork makes up the flavourful base of pad krapow, fried quickly over high heat until golden and caramelised in places. Combined with crushed garlic and fresh red chillies, which release their oils into the meat as they cook, the result is deeply spiced and fragrant from the very first minute.
Three sauces build the flavour from there. Fish sauce provides a briny, umami-rich flavour, oyster sauce offers a dark, syrupy richness, and soy sauce contributes a deep saltiness. When these hit the hot pan with a sprinkle of sugar, they reduce into a sticky, fragrant coating that clings perfectly to the garlic and meat.
Green beans, wilted spinach, and Thai basil for freshness
To balance the heat of the chilli, we have added a variety of fresh greens. The green beans provide a pleasant crunch with a bit of sweetness, while the earthy spinach is tossed in at the very last second until it is gently wilted. But nothing in the dish, however, quite compares to the Thai basil. With a slightly peppery, anise-like flavour, it brings a floral freshness that lifts the entire stir-fry and keeps it feeling light.
Serve with fluffy rice and crispy fried eggs
Pad krapow is traditionally served over freshly steamed rice. The grains soak up the sticky, fragrant sauce, making each bite a little more rounded. Wholegrain rice works particularly well here, adding a subtle nuttiness that complements the bold flavours of the stir-fry.
The fried egg is just as important as the rice. Golden and crispy at the edges with a soft, runny yolk, it brings a richness that tempers the intensity of the dish and ties everything together. Break the yolk over the rice and let it run into the sauce, where its richness pulls the heat back just enough.
A quick weeknight favourite from the streets of Thailand
Pad krapow has been a staple of Thai street food culture for generations, served from sizzling woks at roadside stalls and bustling market corners across the country. This recipe captures those same fiery, fragrant flavours in your own kitchen, filling it with the incredible aroma of garlic, chilli, and fresh herbs. And because it comes together in minutes, it is likely to become a firm weeknight favourite for evenings when a proper dinner needs to be on the table fast.
Adjust the recipe to your liking
Do not be afraid to make this recipe your own, as pad krapow is a very flexible recipe. If you can find holy basil, do use it, as its slightly more peppery, spicier profile sets it apart from Thai basil. And if you really want to eat like a local, serve it with a small bowl of prik nam pla on the side, a simple condiment of fish sauce, fresh chillies, lime juice, and a little garlic that you spoon over to taste.
Feel free to vary the vegetables, too. Mushrooms add a hearty, meaty bite, asparagus provides a fresh, slightly grassy note, and sugar snap peas add a pop of sweetness and crunch.
Pad krapow also works brilliantly with a range of different proteins. Minced pork or chicken both have a mild flavour that lets the aromatics and sauce shine, but beef is a great option if you want something with more depth and richness. Prawns offer a delicate sweetness, and tofu is a wonderful option too, soaking up all those flavours like a sponge.
If you like cooking dinner quickly without compromising quality or flavour, you should take a look at these quick recipes for dinner. We also have a selection of quick vegetarian dishes to explore. Do you have an air fryer? Then there are also lots of options among our air fryer recipes.
