I ate this frequently in Thailand and if you're going to try this recipe, I'd STRONGLY recommend that you make yourself a small bowl of Prik Nam Pla to go on the side. It's essentially minced garlic and sliced Bird's Eye chilies in a 1:1:1 mix of Sugar, Lime Juice, and Fish Sauce. Spoon that over your Pad Kaprao and it's just the best thing ever.
Absolutely!! My parents were taken to a fancy French Restaurant by some Thai friends ( from James Jewelers) and they ordered Chateau Briand. My parents were enjoying the delicious delicate sauce and their friends stopped the waiter to get them something. Yep, Thai chiles. Lol.
Curious, why don't you add that sauce to the dish while cooking as a complete substitute for the sauce suggested in the video? Seems to include sort of the same ingredients. Why as a side?
@@TheSilverwing999 Pad Kra Praw is usually cooked to be a little spicy, or spicy. Some cooks prefer a less salty flavor. Nam Pla Prik will be added to the dish as a side to reduce the spicy or increase the saltiness.
Love your energy! I’m Thai. We normally use garlic, hot chili and Thai basil. Ginger and shallot may inspire from an Indian recipe. Sauce includes fish sauce, black soy sauce and pitch of sugar. It is ok for putting oyster sauce. Green bean is optional.
Eating this now and it turned out great! I used half Thai basil and half Italian style basil since I just had little bit of both in the garden. Thanks for putting so much focus on easy meals lately. It sure does give inspiration to actually get in the kitchen and not just watch people on TH-cam cook!
I made this. I changed nothing and followed the recipe exactly. I was skeptical of using regular basil vs Thai basil, but it was delicious. Am going to make it again and maybe throw in something red for visuals. This is my new favorite guy on youtube!
Made this last night and it was a huge hit with both my husband and 2 year old! I really appreciate your tips during prep and how clear your cooking indicators are. It made my own cooking go more smoothly. Looking forward to trying more of your recipes!
This was really good! I know people generally don't like it when commentors mention their additions, but I'll go ahead anyway: I added some lime juice to the sauce, and threw some bok choy in with the rest of the veggies. I didn't grind the chicken, and opted instead to cut some chicken breast into thin slices.
One of my favorites! I've come around to your way of cooking Asian dishes with a big non stick pan. I find that it actually gets a lot more actual heat into the food because of the increased contact area with the burner--especially on an electric stove.
Im from Thailand and i like your videos usually this dish chilli is always added no ginger and most of the time the only green we use is thai basil the sauce is very similar its ok to not be like original as long as eater enjoy it you can search by "ผัดกระเพราไก่" for more of this dish in thai recipe.(i dont mean to be rude and my english might be weird)
Another smash hit. I made this tonight for my wife and mom and it was delish. I used to make a slightly different version with ground pork, that a Thai friend showed me how to make when I was living in Chiang Mai. But I like this version just as much if not better. Nice touch with the extra veg, the ginger and the brown sugar. Really rounds out the saltiness of the rest of the sauce
I can't wait to try this recipe! I grow holy basil almost every year and freeze it for winter use. Frozen and thawed doesn't taste as good as fresh but it gets the job done. I enjoy the distinctively sweeter flavor it brings.
Hey Bri... St. Louisan here (been living in Bangkok for about 15 years though) Always nice to see Thai dishes on your channel -- And Pad krapow is basically the go to dish that it seems everyone eats here.. It IS quite good. Would love to see more STL food like toasted ravioli, pasta house salad, etc..
just made this - it is indeed so craveable!! probably the only asian-style dish i’ve made in my own kitchen that tasted as good as legit take out. it took me longer than 25 minutes, so this might have to be a weekend recipe for me, but in all fairness i’m a slow prepper. subbed baby bok choy leaves for the spinach, and used chopped chicken breast instead of ground. this one will become part of the regular rotation. thanks, Brian!!
Made this dish tonight for the first time. Wife love it, she had seconds so you know she loved it. I loved it too. Perfectly balanced recipe. Make this!! You won’t regret it!!!
Cooked this tonight for the family. So freaking delicious. Skipped the spinach and added a few more beans. This one is definitely going into regular rotation. Thanks Brian!!
This recipe works really well subbing ground pork for the chicken! I made it this week and it was a huge hit, and was voted into our regular rotation by unanimous consent!
I love this series, I still wanna eat good food even I'm busy and too picky to eat out :). There are many cooking channels out there with over-the-top recipes and all sorts of ingredients but I always find myself spending so much time looking for simple and delicious dishes
There was a Thai place in the East Village in NY called Holy Basil and appropriately, their pad ka prao was the best I'd ever had. This took me back there! Well, minus a couple of thai chiles to light my head on fire and a kaffir lime leaf or two. Definitely making this one often for sure.
Hi Brian - I just wanted to quickly say your channel is absolutely awesome! You and your wife seem like super cool, chill people and your videos make cooking interesting meals far less intimidating. I appreciate all that you do, and I wish you much success!
I made this tonight for dinner. DELISH! A hit with the family. I typically steer away from stir fry’s but you made it easy to be successful. Thanks Brian…….
Holy Basil is also known as Tulsi in South Asian cuisine, and can be found in such markets. I was shocked when I found out the elusive Holy Basil I've always been searching for was this close-to-home herb this entire time (as a South Asian). So yeah, East or Southeast Asian Markets like H-Mart or Seafood City might not have it as Holy Basil, but definitely hit up South Asian markets to potentially find it labeled as Tulsi.
Holy basil or Tulsi is different fragrance from Thai basil. In Thailand, we are familiar with Thai basil for cooking Pad Kra Praw, while holy basil put in an recipe with beef, not Pad Kra Praw.
@@nadialovely Thai Basil is not the authentic one for Pad Kra Pao. Pad Kra Pao literally translates to Stir-Fried Holy Basil (which is peppery and anise-y). Thai Basil (has a purplish stem and is sweeter) is moreso used in dishes such as Pad Kee Mao, Kaeng Khiao Waan, and Phat Bai Horapha (I think you are referring to this one).
@@ZainxIqbal thx for your sharing. Im Thai. I know well how they are different, but they are a bit confuse for using English word in an grocery. I just see them what they are. Some grocery uses tree basil or holy basil that are the same leaves. Sweet basil or Thai basil normally put in duck noodle, Pho’ or green curry.
Love your videos Brian! I can see you've toned this one down a bit to appeal to more people, but the only thing I'd say is ditch those chilli flakes and get some Thai chillis - prik kee noo. It really does make a difference. BTW good choice on the sweet basil. If krapow - holy basil - isn't available then sweet basil is actually closer to the real thing than ordinary Thai basil
It’s interesting to see other people that’s not Thai accomplish this humble but widely loved recipe in Thailand, especially you Brian! It’s not authentic (no ginger and shallot for sure!, some greens there, it’s optional but many Thai prefer to make it no veggies at all). But if it’s delicious, you nailed It! I love how you make that fried egg, it’s look almost like you fried it with a wok!
Made this for lunch today and it was delicious. I set some aside before adding the sauce for my toddler and he loved it too. This is definitely going into the weeknight rotation.
Ive only ever had this made with thai basil, which is easy to get at any asian market. Holy basil (also called "tulsi") is actually a different species and is very medicinal for calmness, emotional regulation, and sleep
I’m so excited to try this dish! I live with my sister & she is not very adventurous nor does she like being blindsided when it comes to dinner: she likes to know the exact what & how before sits down. I think this might be something she’d enjoy & I would love to be able to add it to my our own “ that thing you make “ list.
If you're in the twin cities, thai basil should be pretty easy to find in LARGE quantities at the more Hmong/Cambodian/Vietnamese-focused markets all over town (not sure about Holy basil). It'll be hand-packed in plastic.
Wednesday. Weeknight. It was a hit. I've tried recipes from Thai (TH-cam) chefs and yours was just as delicious. Thanks for the recipe and keep up the good work!
This is one of my favourite dishes from Thailand. Its amazing. Over there, the dish is pretty hot, with many birds eye chillies in it. I was in a very authentic Thai restaurant in London, owner and cooks were all Thai. They didn't have this dish on the menu, but I asked it they could make it. The waiter went and asked the Chef and she said no problem. She asked the waiter to ask me how hot I would like it, she said where she comes from they use 8 birds eye chillies in the dish 🤣. I asked for two, it still burned the face off me 😄
Most Thai places I've had this dish at (Seattle and LA) put sweet onion, bell pepper, and the green beans in it. I have them add tomato, and it works amazingly well. This is my favorite Thai dish by far.
The dish looks really really good. But as I am Thai, we don't put shallots and ginger in Pad Kra Prow. When we cook the dish, we put minced garlic and minced fresh thai Chilli in the high heat pan/wok first, then chicken, veggies are optional but a lot of thai ppl just not prefer to put any extra vegetables in this dish.
This was my ABSOLUTE go to dish for my favorite fast food Thai spot. HEAVY on the chili is a must .One of the ONLY dishes that I don't mind my mouth being on absolute fire with chili heat because the contrast of the sweet pungent sauce compliments SO well its...heaven.Great ginger hack for times where peeilng isn't crucial.
I live in Thailand now. Pork is the staple meat for this dish grounded, whole Chilli not flake, no spinach. Graphao is Thai basil. Egg is easy over, a bit more brown.
I think it's objectively beautiful, B. IDC who you are or where you're from, the sight of that dish alone with make you hungry. Add in the smell? Objectively beautiful in every way.
If you are struggling to source Thai Basel, I would suggest adding tarragon to regular Basel. It’s not the same but better than regular Basel on its own.
At home this dish just goes by the name "Thai Food", we'd probably eaten this dish twice each month for the previous 15 years. So easy to make, 18 mins from start to finish (the time the rice require). I have an out door wok burner, great way to avoid intense garlic and chili smell indoors. I prefer my Pad Ka Prao a bit spicy so I usually use 3-5 small Thai chilies (the level my kids willl accept) and with Prik Nam Pla on the side, an awesome and easy dish. Great video!
This is one of my favorite dishes and I cook it often. I solved my basil problem by just purchasing a holy basil plant and nurturing it into a small tree 😂 Always have plenty!
Great recipe - thank you - so I had some Holy (Tulsi) basil in the freezer that I blanched and froze at the end of the season. I wished I had added more as I wasn't sure how much to add from the freezer. Great idea on the addition of the spinach - wish I had added even more. Not only are your recipes delicious but your videos are entertaining. Thank you Brian
Just made this dish tonight with asparagus in place of beans. Turned out delicious like all of your recipes and it was 3 year old approved. Tough to beat that!
Brian, your culinary skills are so appreciated and greatly praised by each post, but not enough is ever said about how you narrate each dish. It is clear, pleasant and very fun. You are uniquely gifted. How did you discover you have a communication gift? Working in a kitchen doesn't seem to be the place to find this out.
I just made the Kung Pao and this, for meal prepping…. And the only problem will be keeping them intact for the week…. Taste AMAZING! I strongly recommend both!!! The chicken kung pao tastes as good as it smells! And the basil one is an all time winner. Both are deeeeeelicious! Thanks, Brian!!!
Haven’t watched the video yet, but that dish is hands down my favorite dish in the world. I prefer it with minced pork instead of chicken, though. Unfortunately theres no fancy restaurant in the west that can cook thai food like the street vendors in the backstreets of Bangkok.
In Bangkok, they have "long beans". ..I lived there ages 10-13, 67-1970. I always hung out with our maid as she cooked..everything smelled so great! My mom meanwhile made our normal meat and potatoes for dinner. Occasionally, we had a Thai friend who would come snd make us her Matsaman curry. She made the curry paste from scratch and I was her willing kitchen slave! She never added potatoes or peanuts although I have seen recipes that include either.
Love it Bri. Dumb question: My instinct would have been to add the shallots, garlic, and ginger to the pan first, so that they'll "bloom" a bit and the oil will take on their flavor. A lot of dishes start with aromatics first. Any reason you add them late in the game here?
I think it's because the chicken thighs take a lot longer to cook than the aromatics so by the time the chicken is fully cooked the aromatics are not burned. Hopefully bri answers tho man has so much knowledge
The original way, when you put garlic in stir fry, you mash it and put in the oil first (with chilli). Garlic need to fried in low heat oil a bit to change the smell from fresh garlic, then you put other ingredient right away. That's the smell you want from garlic in Thai stir fry. It will not burn, no need to worry. If it burn you use too hot oil to fry it or put the ingredient too slow. Shallot and ginger isn't originally use in Pad Kra Pow. But if you use หhallot remember that the fresh shallot and fried shallot has different smell too, choose what you want.
Some corrections that I'd make since I live in Thailand and eat this VERY often (to the point Thai people just meme this dish as a braindead meal you order when you're hungry) -I don't think I've seen ginger and shallots traditionally in this dish, I think those things might actually overpower some of the stuffs you'd want in a good pad krapow -neither is spinach, but I think that wouldn't be *that* much of a problem, but we don't really add spinach here -more chili. we like spicy hot stuffs. Thing is pad krapow in Thai translates to "basil stir-fry". The things you'd usually want in a banger pad krapow are -the salty but umami sauce-ish feel of the fish sauce and (optionally but dang is it good) oyster sauce in the stir fry and like you said, saucy but not swimming in it. It's also usually very, very, veeeeery slightly sweet to the point you don't notice it or sometimes there's just no sweetness at all. Maybe half the sweetness here. It's almost perfect in yours I'd say -basil. gotta have that pungent basil smell in a way that isn't too pungent but still quite aromatic (which is also why we usually don't chop it up and let it shrivel in the dish, as well as why we don't put in the shallots and ginger) -pretty garlicy. Yours seems great! -good chicken cause you wouldn't want tough ones -spicy as FUUUUUUUUUUUUUUUUUU-. Basically, chopped fresh bird eye chilis are the way to go. Also the green beans, a bit of a long story It's actually quite a heated debate for pad krapow purists. They usually say it shouldn't be added. I personally don't care, but if you do add them, get it smaller, it usually isn't that long of a stalk. Also for the eggs, for some reason with actually like to serve them EXTRA crispy, like almost to the point of crunchy. Also we add maggi to the egg cause..uhh...I actually don't know why, why not, I guess? For rice, they people just use jasmine cause it's quite common here. I'd say the recipe in this vid would make for a pretty good pad krapow despite some non-traditional spices and ingredient choices that I wouldn't agree with, pretty decent job!.
Made this last night and it was delicious! Loooooved the idea of adding spinach. I am sensitive to salt and will probably half the sauces next time and add some extra no sodium chicken broth. We will def make again tho.
You've sold me on the value of the giant 14 inch skillet. Bought one a few weeks back and I love it. It's a beast to store, but I don't care. Having all that real estate to work with is a game changer. I've been making the Foodwishes version of this dish for years. Time to try your approach!!!
I love this dish, def my go to at the Thai place. I’ve made it at home, it was delist but the recipe I used was a bit painful to follow. I can’t wait to try your riff on it!*adds ingredients to grocery list*
I love this and I do love your whole channel! You must hear this a lot, but I even get motivated just from watching your videos! I particularly love how you give so much information in so short videos: bu speaking, showing or adding captions, everything adds value to the whole thing. Is amazing, is how i wish every video should be done. Thanks so much for the effort!! Don't know if it is too much to ask, but I wonder if you could tell us some other cooks you like or look up to, or cookbooks or restaurants or places you feel made you "learn" or gave you something valuable for you as a cook either working or just going out to eat??
Great videos! Love how you placed the clip where you make the sauce right at the time it goes into the pan. Probably wouldn’t have remembered what’s in it if you showed it earlier.
Fun Fact: Lee Kum Kee invented oyster sauce, so if you can find that brand, get it. Also, there are two versions, the cheaper one has sugar as the first ingredient and the label is red. The "Superior" version has oyster as the first ingredient and has a stereotypical Chinese scene with a woman in a boat, on the label. I've had both and it does make a small difference. The expensive kind is really only worth it for dipping sauces or if it's the only ingredient Get Squid or Three Crab brand fish sauce. I'm really into Asian food right now and have researched which brands are authentic and taste the best.
Looks delicious. If you can find it in your area try Three Ladies brand rice from Thailand. We especially love the jasmine broken rice but they are all very good.
I am making this again today. I have made this 4 times since you posted it. I try to make different things everyday for my family so today being the fifth time to make it is a lot.
I ate this frequently in Thailand and if you're going to try this recipe, I'd STRONGLY recommend that you make yourself a small bowl of Prik Nam Pla to go on the side. It's essentially minced garlic and sliced Bird's Eye chilies in a 1:1:1 mix of Sugar, Lime Juice, and Fish Sauce. Spoon that over your Pad Kaprao and it's just the best thing ever.
Totally agree! It's essential!
Absolutely!! My parents were taken to a fancy French Restaurant by some Thai friends ( from James Jewelers) and they ordered Chateau Briand. My parents were enjoying the delicious delicate sauce and their friends stopped the waiter to get them something. Yep, Thai chiles. Lol.
Lol! You eat an authentic Thai! I usually make Nam Pla Prik ( same as Prik Nam Pla) with fish sauce, chilli, lime juice, and shallot.
Curious, why don't you add that sauce to the dish while cooking as a complete substitute for the sauce suggested in the video? Seems to include sort of the same ingredients. Why as a side?
@@TheSilverwing999 Pad Kra Praw is usually cooked to be a little spicy, or spicy. Some cooks prefer a less salty flavor. Nam Pla Prik will be added to the dish as a side to reduce the spicy or increase the saltiness.
Love your energy!
I’m Thai. We normally use garlic, hot chili and Thai basil. Ginger and shallot may inspire from an Indian recipe. Sauce includes fish sauce, black soy sauce and pitch of sugar. It is ok for putting oyster sauce. Green bean is optional.
Kinda common putting oyster sauce 🤔 black soy sauce doesnt add any flavor. Many use it for make it looks nicer
Geen chili is a must เผ็ด เผ็ด
Eating this now and it turned out great! I used half Thai basil and half Italian style basil since I just had little bit of both in the garden.
Thanks for putting so much focus on easy meals lately. It sure does give inspiration to actually get in the kitchen and not just watch people on TH-cam cook!
My wife made this last night and it might be one of the best meals I’ve ever had. I think I devoured mine in 5 minutes like a monster.
I made this. I changed nothing and followed the recipe exactly. I was skeptical of using regular basil vs Thai basil, but it was delicious. Am going to make it again and maybe throw in something red for visuals. This is my new favorite guy on youtube!
Made this last night and it was a huge hit with both my husband and 2 year old! I really appreciate your tips during prep and how clear your cooking indicators are. It made my own cooking go more smoothly. Looking forward to trying more of your recipes!
Awesome! Sounds like you 2 yr old is cool.
This was really good! I know people generally don't like it when commentors mention their additions, but I'll go ahead anyway:
I added some lime juice to the sauce, and threw some bok choy in with the rest of the veggies. I didn't grind the chicken, and opted instead to cut some chicken breast into thin slices.
One of my favorites! I've come around to your way of cooking Asian dishes with a big non stick pan. I find that it actually gets a lot more actual heat into the food because of the increased contact area with the burner--especially on an electric stove.
The man doesn’t just know his way around an E46 🙌
Went to Thailand for a week, their food is just yucky. Not a bit, but a lot. Can't imagine how I survived.
Another banger recipe dude!
SENPAI!!
Im from Thailand and i like your videos usually this dish chilli is always added no ginger and most of the time the only green we use is thai basil the sauce is very similar its ok to not be like original as long as eater enjoy it you can search by "ผัดกระเพราไก่" for more of this dish in thai recipe.(i dont mean to be rude and my english might be weird)
Another smash hit. I made this tonight for my wife and mom and it was delish. I used to make a slightly different version with ground pork, that a Thai friend showed me how to make when I was living in Chiang Mai. But I like this version just as much if not better. Nice touch with the extra veg, the ginger and the brown sugar. Really rounds out the saltiness of the rest of the sauce
I can't wait to try this recipe! I grow holy basil almost every year and freeze it for winter use. Frozen and thawed doesn't taste as good as fresh but it gets the job done. I enjoy the distinctively sweeter flavor it brings.
Hey Bri... St. Louisan here (been living in Bangkok for about 15 years though) Always nice to see Thai dishes on your channel -- And Pad krapow is basically the go to dish that it seems everyone eats here.. It IS quite good. Would love to see more STL food like toasted ravioli, pasta house salad, etc..
toasted ravioli
2nd that.
gooey butter cake
Don't tell me that you approved this Pad Ka Prow with ginger 555555
Made this for dinner tonight. Entire family (including one fairly picky eater) devoured it. 10/10 as per usual. Thank you, Bri!
just made this - it is indeed so craveable!! probably the only asian-style dish i’ve made in my own kitchen that tasted as good as legit take out. it took me longer than 25 minutes, so this might have to be a weekend recipe for me, but in all fairness i’m a slow prepper. subbed baby bok choy leaves for the spinach, and used chopped chicken breast instead of ground. this one will become part of the regular rotation. thanks, Brian!!
Made this dish tonight for the first time. Wife love it, she had seconds so you know she loved it. I loved it too. Perfectly balanced recipe.
Make this!! You won’t regret it!!!
I love how this is "one pan" and then the bro uses every dish in the kitchen :)
Cooked this tonight for the family. So freaking delicious. Skipped the spinach and added a few more beans. This one is definitely going into regular rotation. Thanks Brian!!
Thanks for trying Stu!
This recipe works really well subbing ground pork for the chicken! I made it this week and it was a huge hit, and was voted into our regular rotation by unanimous consent!
Made this last night, and it was one of the best things I've ever cooked/eaten. Thanks for the awesome recipe!!!!
That’s amazing thanks for watching
Bonus points for dancing in the kitchen. It's essential.
Amazing, as always. Remember. I'm on the pre-order list for your Weeknighting Cookbook.
This is literally my favorite meal every time I get thai food I’m definitely making this soon.
Pound it with a mallet and rough chop is the easiest , less clean up and produces a incredible texture for these types of dishes.
I love this series, I still wanna eat good food even I'm busy and too picky to eat out :). There are many cooking channels out there with over-the-top recipes and all sorts of ingredients but I always find myself spending so much time looking for simple and delicious dishes
So glad to hear that thank you for watching.
There was a Thai place in the East Village in NY called Holy Basil and appropriately, their pad ka prao was the best I'd ever had. This took me back there! Well, minus a couple of thai chiles to light my head on fire and a kaffir lime leaf or two. Definitely making this one often for sure.
I just wanna say as a fellow skin on ginger guy, it makes total sense to keep the skin on. No one will die if you keep it on
Your tip about ginger changed the game for me. Thank you and it was delicious!
I’ll say it again, I LOVE this series!!! Keep ‘em coming
Hi Brian - I just wanted to quickly say your channel is absolutely awesome! You and your wife seem like super cool, chill people and your videos make cooking interesting meals far less intimidating.
I appreciate all that you do, and I wish you much success!
I made this tonight for dinner. DELISH! A hit with the family. I typically steer away from stir fry’s but you made it easy to be successful. Thanks Brian…….
Holy Basil is also known as Tulsi in South Asian cuisine, and can be found in such markets. I was shocked when I found out the elusive Holy Basil I've always been searching for was this close-to-home herb this entire time (as a South Asian). So yeah, East or Southeast Asian Markets like H-Mart or Seafood City might not have it as Holy Basil, but definitely hit up South Asian markets to potentially find it labeled as Tulsi.
Wow, never knew this. Thanks!
Holy basil or Tulsi is different fragrance from Thai basil. In Thailand, we are familiar with Thai basil for cooking Pad Kra Praw, while holy basil put in an recipe with beef, not Pad Kra Praw.
@@nadialovely Thai Basil is not the authentic one for Pad Kra Pao. Pad Kra Pao literally translates to Stir-Fried Holy Basil (which is peppery and anise-y). Thai Basil (has a purplish stem and is sweeter) is moreso used in dishes such as Pad Kee Mao, Kaeng Khiao Waan, and Phat Bai Horapha (I think you are referring to this one).
@@ZainxIqbal thx for your sharing.
Im Thai. I know well how they are different, but they are a bit confuse for using English word in an grocery. I just see them what they are. Some grocery uses tree basil or holy basil that are the same leaves. Sweet basil or Thai basil normally put in duck noodle, Pho’ or green curry.
I can confirm that Tulsi is same as Kaprao.. i used to buy bunches of it at the Indian Hindu temples in India and cook this dish many times.
Love your videos Brian! I can see you've toned this one down a bit to appeal to more people, but the only thing I'd say is ditch those chilli flakes and get some Thai chillis - prik kee noo. It really does make a difference. BTW good choice on the sweet basil. If krapow - holy basil - isn't available then sweet basil is actually closer to the real thing than ordinary Thai basil
Really enjoying the weeknighting series. 👍🏻👍🏻
It’s interesting to see other people that’s not Thai accomplish this humble but widely loved recipe in Thailand, especially you Brian! It’s not authentic (no ginger and shallot for sure!, some greens there, it’s optional but many Thai prefer to make it no veggies at all). But if it’s delicious, you nailed It! I love how you make that fried egg, it’s look almost like you fried it with a wok!
Made this for lunch today and it was delicious. I set some aside before adding the sauce for my toddler and he loved it too. This is definitely going into the weeknight rotation.
Thanks for trying!
If you can find fresh Thai Holy Basil, it really makes a diff. I love this dish.
Just made this at home for dinner! Thank you so much for the recipe! It was delicious 🤤
We make Pad Ka Prao often - it's amazing! We also add bell pepper (and don't include the beans), which give it crunch and color. Great recipe!
Ive only ever had this made with thai basil, which is easy to get at any asian market. Holy basil (also called "tulsi") is actually a different species and is very medicinal for calmness, emotional regulation, and sleep
I’m so excited to try this dish! I live with my sister & she is not very adventurous nor does she like being blindsided when it comes to dinner: she likes to know the exact what & how before sits down. I think this might be something she’d enjoy & I would love to be able to add it to my our own “ that thing you make “ list.
Bri, I've noticed a change in the edits and shooting workflow and I'm really liking it. Keep up the great work!
What have you noticed? Just curious. I’m m constantly tweaking little things here and there
If you're in the twin cities, thai basil should be pretty easy to find in LARGE quantities at the more Hmong/Cambodian/Vietnamese-focused markets all over town (not sure about Holy basil). It'll be hand-packed in plastic.
i really love this weeknighting series! keep it up
Wednesday. Weeknight. It was a hit. I've tried recipes from Thai (TH-cam) chefs and yours was just as delicious. Thanks for the recipe and keep up the good work!
This is one of my favourite dishes from Thailand. Its amazing. Over there, the dish is pretty hot, with many birds eye chillies in it.
I was in a very authentic Thai restaurant in London, owner and cooks were all Thai. They didn't have this dish on the menu, but I asked it they could make it. The waiter went and asked the Chef and she said no problem. She asked the waiter to ask me how hot I would like it, she said where she comes from they use 8 birds eye chillies in the dish 🤣. I asked for two, it still burned the face off me 😄
Most Thai places I've had this dish at (Seattle and LA) put sweet onion, bell pepper, and the green beans in it. I have them add tomato, and it works amazingly well. This is my favorite Thai dish by far.
The dish looks really really good. But as I am Thai, we don't put shallots and ginger in Pad Kra Prow. When we cook the dish, we put minced garlic and minced fresh thai Chilli in the high heat pan/wok first, then chicken, veggies are optional but a lot of thai ppl just not prefer to put any extra vegetables in this dish.
Geez Thai Basil chicken is my guilty pleasure after doing some laps at the pool. Can’t wait to try this out.
Finally made this dish after a few months of intension. Excellent as always! It had a comfort-food-like balance to all those flavors.
1:09 Brian!!!!! Fridge Chicken Door alert!!
- but the next shot your gloves were off.... magic!
This was my ABSOLUTE go to dish for my favorite fast food Thai spot. HEAVY on the chili is a must .One of the ONLY dishes that I don't mind my mouth being on absolute fire with chili heat because the contrast of the sweet pungent sauce compliments SO well its...heaven.Great ginger hack for times where peeilng isn't crucial.
Made this tonight exactly, without the egg and it will definitely be going into our rotation!!
Thanks for trying Tony!
Best Thai dish, thanks!!
Thanks for watching
Shallot and green beans are the crime for Pad Ka Prao!! Only holy basil that you needed!
I live in Thailand now.
Pork is the staple meat for this dish grounded, whole Chilli not flake, no spinach.
Graphao is Thai basil.
Egg is easy over, a bit more brown.
dinner tonight is solved, really been enjoying the weeknighting series so thank you
Oh yeah! I’m glad to hear that thanks
I think it's objectively beautiful, B. IDC who you are or where you're from, the sight of that dish alone with make you hungry. Add in the smell? Objectively beautiful in every way.
If you are struggling to source Thai Basel, I would suggest adding tarragon to regular Basel. It’s not the same but better than regular Basel on its own.
At home this dish just goes by the name "Thai Food", we'd probably eaten this dish twice each month for the previous 15 years. So easy to make, 18 mins from start to finish (the time the rice require). I have an out door wok burner, great way to avoid intense garlic and chili smell indoors. I prefer my Pad Ka Prao a bit spicy so I usually use 3-5 small Thai chilies (the level my kids willl accept) and with Prik Nam Pla on the side, an awesome and easy dish.
Great video!
This cooking channel just hits different! So good. ❤❤
Just found this channel and I’m all in with this guy. Great recipes, lots of charisma, and great video editing. I shall now proceed to binge.
I am not a huge Thai fan but I still watched and got a lot out of it. That is why whatever you have to offer on the recipe I will watch.
I am in love with your videos, you actually make me miss my restaurant
Your skills and charisma have sold me sir. You get a sub.
Welcome aboard!
This is one of my favorite dishes and I cook it often. I solved my basil problem by just purchasing a holy basil plant and nurturing it into a small tree 😂 Always have plenty!
Great recipe - thank you - so I had some Holy (Tulsi) basil in the freezer that I blanched and froze at the end of the season. I wished I had added more as I wasn't sure how much to add from the freezer. Great idea on the addition of the spinach - wish I had added even more. Not only are your recipes delicious but your videos are entertaining. Thank you Brian
Thanks very much for watching.
Just made this dish tonight with asparagus in place of beans. Turned out delicious like all of your recipes and it was 3 year old approved. Tough to beat that!
Love it.. Been growing tulsi basil in my aerogarden just for this dish.
Awesome! I love it
Brian, your culinary skills are so appreciated and greatly praised by each post, but not enough is ever said about how you narrate each dish. It is clear, pleasant and very fun. You are uniquely gifted. How did you discover you have a communication gift? Working in a kitchen doesn't seem to be the place to find this out.
Haha thanks very much! That’s something I really have struggled with. It takes alot of practice to do well. I still feel like I’ve got along way to go
@@BrianLagerstrom nah man. you got it down! Of course, you are a perfectionist, which will just make you better!
Agree with Eric! Engaging, natural narration.
NOW you're speaking my language, Bri. This is right up my alley 👹
Looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I just made the Kung Pao and this, for meal prepping…. And the only problem will be keeping them intact for the week…. Taste AMAZING! I strongly recommend both!!! The chicken kung pao tastes as good as it smells! And the basil one is an all time winner. Both are deeeeeelicious! Thanks, Brian!!!
Well done sir! The family is lovin’ my renditions of your dishes
Haven’t watched the video yet, but that dish is hands down my favorite dish in the world.
I prefer it with minced pork instead of chicken, though.
Unfortunately theres no fancy restaurant in the west that can cook thai food like the street vendors in the backstreets of Bangkok.
In Bangkok, they have "long beans". ..I lived there ages 10-13, 67-1970. I always hung out with our maid as she cooked..everything smelled so great! My mom meanwhile made our normal meat and potatoes for dinner. Occasionally, we had a Thai friend who would come snd make us her Matsaman curry. She made the curry paste from scratch and I was her willing kitchen slave! She never added potatoes or peanuts although I have seen recipes that include either.
I stopped peeling ginger a few years ago. No one knows that. I'll die with you on your hill, Bri.
Recipe looks great! By the way, thanks for slowing down the speed on your new videos. This is more digestible.
Thanks
Love your videos, Brian! You got me baking again, and your weeknight recipes are great!
Thanks so much for watching
I am so psyched. I just happen to be growing Holy Basil and had no idea what I was going to make with it. Excellent timing!
This. Is. SLAMMIN! So so so good. This a new go to for the family. Awesome recipe, man.
Thank you for noting the non-stick pan temps, not enough people to that. VERY IMPORTANT and noted on my end :)
Love it Bri. Dumb question: My instinct would have been to add the shallots, garlic, and ginger to the pan first, so that they'll "bloom" a bit and the oil will take on their flavor. A lot of dishes start with aromatics first. Any reason you add them late in the game here?
I think it's because the chicken thighs take a lot longer to cook than the aromatics so by the time the chicken is fully cooked the aromatics are not burned. Hopefully bri answers tho man has so much knowledge
That’s how we would make it! This gives the oil more flavor!
I'd say so the garlic doesn't burn.
The original way, when you put garlic in stir fry, you mash it and put in the oil first (with chilli).
Garlic need to fried in low heat oil a bit to change the smell from fresh garlic, then you put other ingredient right away. That's the smell you want from garlic in Thai stir fry. It will not burn, no need to worry. If it burn you use too hot oil to fry it or put the ingredient too slow.
Shallot and ginger isn't originally use in Pad Kra Pow. But if you use หhallot remember that the fresh shallot and fried shallot has different smell too, choose what you want.
Some corrections that I'd make since I live in Thailand and eat this VERY often (to the point Thai people just meme this dish as a braindead meal you order when you're hungry)
-I don't think I've seen ginger and shallots traditionally in this dish, I think those things might actually overpower some of the stuffs you'd want in a good pad krapow
-neither is spinach, but I think that wouldn't be *that* much of a problem, but we don't really add spinach here
-more chili. we like spicy hot stuffs.
Thing is pad krapow in Thai translates to "basil stir-fry". The things you'd usually want in a banger pad krapow are
-the salty but umami sauce-ish feel of the fish sauce and (optionally but dang is it good) oyster sauce in the stir fry and like you said, saucy but not swimming in it. It's also usually very, very, veeeeery slightly sweet to the point you don't notice it or sometimes there's just no sweetness at all. Maybe half the sweetness here. It's almost perfect in yours I'd say
-basil. gotta have that pungent basil smell in a way that isn't too pungent but still quite aromatic (which is also why we usually don't chop it up and let it shrivel in the dish, as well as why we don't put in the shallots and ginger)
-pretty garlicy. Yours seems great!
-good chicken cause you wouldn't want tough ones
-spicy as FUUUUUUUUUUUUUUUUUU-. Basically, chopped fresh bird eye chilis are the way to go.
Also the green beans, a bit of a long story
It's actually quite a heated debate for pad krapow purists. They usually say it shouldn't be added. I personally don't care, but if you do add them, get it smaller, it usually isn't that long of a stalk.
Also for the eggs, for some reason with actually like to serve them EXTRA crispy, like almost to the point of crunchy. Also we add maggi to the egg cause..uhh...I actually don't know why, why not, I guess?
For rice, they people just use jasmine cause it's quite common here.
I'd say the recipe in this vid would make for a pretty good pad krapow despite some non-traditional spices and ingredient choices that I wouldn't agree with, pretty decent job!.
Made this last night and it was delicious! Loooooved the idea of adding spinach.
I am sensitive to salt and will probably half the sauces next time and add some extra no sodium chicken broth. We will def make again tho.
I really recommend to get actual holy basil. The tast with hints of anys and other extra’s really makes it what het is. Bay ka prau is holy basil leaf
You've sold me on the value of the giant 14 inch skillet. Bought one a few weeks back and I love it. It's a beast to store, but I don't care. Having all that real estate to work with is a game changer.
I've been making the Foodwishes version of this dish for years. Time to try your approach!!!
I love this dish, def my go to at the Thai place. I’ve made it at home, it was delist but the recipe I used was a bit painful to follow. I can’t wait to try your riff on it!*adds ingredients to grocery list*
Good luck let me know
I love ka-p'rao. Great choice!
awesome as always. fun fact holy basil is oddly hardy/really easy to grow so plant some this spring. really will take this to another level.
I love this dude's channel so much
This dish is frickin perfect lol. Super easy to make with only a few ingredients.
Love the recipe. And a good reminder to order some sake!
I love this and I do love your whole channel! You must hear this a lot, but I even get motivated just from watching your videos!
I particularly love how you give so much information in so short videos: bu speaking, showing or adding captions, everything adds value to the whole thing. Is amazing, is how i wish every video should be done. Thanks so much for the effort!!
Don't know if it is too much to ask, but I wonder if you could tell us some other cooks you like or look up to, or cookbooks or restaurants or places you feel made you "learn" or gave you something valuable for you as a cook either working or just going out to eat??
Great videos! Love how you placed the clip where you make the sauce right at the time it goes into the pan. Probably wouldn’t have remembered what’s in it if you showed it earlier.
Fun Fact: Lee Kum Kee invented oyster sauce, so if you can find that brand, get it. Also, there are two versions, the cheaper one has sugar as the first ingredient and the label is red. The "Superior" version has oyster as the first ingredient and has a stereotypical Chinese scene with a woman in a boat, on the label. I've had both and it does make a small difference. The expensive kind is really only worth it for dipping sauces or if it's the only ingredient
Get Squid or Three Crab brand fish sauce. I'm really into Asian food right now and have researched which brands are authentic and taste the best.
Looks delicious. If you can find it in your area try Three Ladies brand rice from Thailand. We especially love the jasmine broken rice but they are all very good.
YESSSSSSSSS Brian!! Keep coming with the heat, loving your recent videos!
My favorite thing to eat in regular basis !!!
Your version looks really good Brian!!
This was fantastic. My family all loved it.
I am making this again today. I have made this 4 times since you posted it. I try to make different things everyday for my family so today being the fifth time to make it is a lot.