This looks absolutely amazing. My dad worked in Saudi Arabia for 10 years and would vacation in Thailand. He learned the language and when he would come home, he would take me to a Thai restaurant and this is the dish he always ordered for me. I haven't had it since he passed away but I think of this dish all the time. I am looking forward to trying your recipe.
I love that you included the change in sounds when searing the beef! We think about smell, and sight, and touch when cooking but we don't often think about the sounds!
You make fried eggs like my mother❤ She was born in Angola, in a city between the desert and the ocean, she did like that because it resembles a welwishia mirabilis, a beautiful desert flower... Specially when you cut the yolk and it spreads... She did out of creativity and here we are learning a new beautiful thing, i believe the World is just.... Amazing ❤
Sawadee Khap! I'm a farang retired in Chonburi, and you're my go-to source for Thai cooking (and amazing my Thai friends). The Kra Pao was delicious, and the fish sauce fried wings I just devoured are borderline addictive. I literally ate the first batch while the second was still frying... Anyway, thanks for the channel and keep up the good work!
As a native Thai, I can assure that this recipe is truly authentic and definitely super delicious!! By the way, I really like the trick for ruuny yolk fried egg!
Hello from Germany! Today I made the first Pad Kra Pao of my life with your recipe. It tasted similar to the dish I ate when I was in Thailand for vacations. I am so happy and very thankful for all your advices!
where did you buy the chilis? I am having trouble finding good tasting chilis here since most of them are either bland or just burn without tasting good like they do in thailand
In the US holy basil can be found fresh at Burmese stores (you’d be surprised how many there are). If you live in a city with a Burmese community there’s most certainly a Burmese market. We call it Kra Pao leaf too so you can just ask for that. During the summer I can find holy basil seedlings at South Asian market where they call it tulsi.
I grow my own because Thai holy basil is many times just Thai basil. There's a huge difference. Kitasawa Seed Company sells the real Thai holy basil seeds. It's super hardy and easy to grow. When the Thai boys soccer team got trapped in the flooded cave, while awaiting rescue, they were asked what the first thing they wanted to eat was when they got out. Number on on the list was pork with holy basil and an egg and the second request was KFC. lol
Hello Pai, I've been using your pad kra pao recipe for years now... made it so often that I actually planted holy basil in my little garden here. This old school version is definitely so much simpler, I love it... thanks Pai 😊
I am a gardener. I have access to 4 types of basil seeds: THAI SWEET, THAI HOLY KAPRAO, SIAM QUEEN THAI and GENOVESE Italian. Which is best for this dish?
@@marycain7424 In the video, she says Holy Kaprao is the OG, but if you can't find it, Italian Basil is fine; that is what she uses in the recipe since the "correct" one is hard to find where she is. However. since you have Holy Kaprao, I'd go with that.
I’ve considered to start growing my own holy basil. I have searched everywhere for holy basil but I guess you can’t find it in Sweden where I live. This dish has become my favourite one to make. It’s absolutely delicious and so easy to make.
I grew up eating Thai because the Latino community wasn’t as big when my parents first moved to the outskirts of metro Atlanta area. The Thai restaurant that we frequented made their dish like this and it’s honestly my favorite.
I agree that this dish should be the national dish! This is my favourite thai dish. I had the best Pad Kra Pao when I was in Thailand a few years ago. Such a simple dish that hits the spot every time. Aah i wanna go back to Thailand again.
Officially obsessed with this recipe now. Make it every chance I get. So easy. The Thai chilies are the heat I've always been looking for. It is more about warmth and flavor rather than burn your tongue off heat. The simplicity of the ingredients actually makes it better. I'm sure I will try other meats with this recipe but I'm not switching for a LONG TIME YET!
I live in Malaysia and there are lots of Thai food stalls and restaurants run by Thais here. Now and then I'd get pad gaprao from one of these places and none - NONE - of them is even in the same league as my pad gaprao because I use your recipe 😂 It's practically the only recipe I know so well how to cook because I make it often 😍
Thai ingredients, including holy basil, are readily available in Sweden. Fresh vegetables are flown in from Bangkok twice a week to Asian supermarkets around the country, including small towns. Thai food is very popular here as pretty much everyone has been to Thailand 🇹🇭
@@nelsondhg Food is actually very reasonably priced in Sweden. I’ve lived in 17 countries, currently in Bosnia, and the only countries where food is cheaper are Germany and Spain. There’s great variety too - not just local ingredients (although they are very good)
I grow tons of Holy Basil in pots around my garden. It’s super easy and pretty invasive because the seeds end up everywhere. I just pluck out the ones I don’t want.
Thank you! For the egg, I have an easier trick. Use a small saucepan with oil in the bottom. Heat the oil, then crack the egg in and reduce the heat to medium-low. This allows the bottom to get nice and crispy while leaving the yolk runny. It just takes a couple minutes longer.
Thank you so much for explaining how the meat will get wet during the middle of the cooking process!! I’ve always thought I was doing something wrong when cooking meat, and it’s a relief to know that this is normal 😅 I can’t wait to make this tonight!!! ❤️
Unbelievable recipe. There are a few recipes in the world where the flavors far exceed the some of their parts and this is definitely one of them. I live in Maine, USA and I'm not able to access a lot of these ingredients so I spent the last 6 months trying to get them. I was able to order dried Thai chilies and the only way I could get holy basil was to grow it myself from seed. Everything was ready today and I tried the recipe and it was so fantastic. Now I understand why you talk about how wonderful this dish is. There is something about all of the ingredients, but especially the simple fish sauce with a little bit of sweetness that adds that perfect touch at the end. Today I made it for the first time, but this will be in our family's rotation for a very long time! What a great recipe! Thank you so much for sharing!
I just had Graprow with crispy pork for lunch at one of my favorite Tai restaurant. OMG! Fantastic! So happy you have the recipe. Can’t wait to make Graprow!
Enjoy your site Pailin. Pad Kra Pao is one of my favorites. Years ago, I was driving through West Texas with my Thai/Lao (Easan) wife and our 2 sons, we stopped at a roadside convenience area. I walked out of the facility and did not see my family. Well, I walked around behind the building and found them. The wife was reaching through a barbwire fence picking "Thai Holy basil". She got her bag full and we were back on the road. That night she made authentic pad kra pao for my parents and Texas family. Retired in Phitsanulok!
tips 1.use a bit more fatty beef so you don't have to add more oil 2.add a dash of water with beef so it won't stick to the pan until the fat turn into oil 3.we used to fry the chili with lard first to extract the capsaicin so the spiciness will blend nicely to the meat but her method is ok just make sure you let chili fried in oil not boiling it with meat juice or water 4.if you can find bird's eye chili (fresh or frozen not dried) it will give you proper kicks of Thai spicy ,less hot but like roller coaster it will give you more painful experience but not so long
Pad Kra Pao is my go to for a quick and delicious meal. I normally use ground pork or chicken. I can find holy basil here in Dallas and the label usually says "hot basil". For the sauce I use oyster sauce, dark soy sauce, light soy sauce, and a spoon of sugar. Comes out great every time!
I made this at home using my carbon steel wok and man was that just amazing! It came out exactly like yours, so proud. Thanks so much for this recipe, it's so simple and perfect.
I am Thai and love Pad Krapao so much. This is a very good old school recipe. And you pound the chillies in the mortar and serving with Khai Dao (fried egg). Awesome! Good job ! Khun Pailin. A small bowl of prik nampla (fish sauce) is a real booster. I’m getting hungry now.
@@Zonfeair I think OP combines Prik (Chilies) and Nampla (Fish sauce) together (+may be some lime juice) to use it as condiment. Prik-Nampla is a common condiment for Thai food. We drizzle it on top of many rice dishes ; Pad Krapao rice included.
@@Zonfeair Oh I see. In Thai, for these two words we write each syllable next to each other (กะเพรา / น้ำปลา) so when we write them in English we just combine them and don't put space in between. While for Pailin I think she wrote them separately for non-Thais to know how to pronounce the word correctly.
I finally made this dish today and I’m bloody happy with how it turned out. Your instructions are so simple to follow, even for someone new to Thai cuisine. My kitchen smelled horrendous after I added fish sauce but damn, is it delicious! I see why it is so popular in Thailand. Thank you so much for sharing your knowledge!
Wonderful Pailin! You make me think of our grandma who cooked for us when we were young, particularly when we visited her in Thailand! Our caucasian friends love your cooking now!
I visited Thailand and when I came across this dish It became my daily meal. I love the egg white/yolk technique. I am a runny yolk guy and this is great. Thanks for sharing.
We spent 3 amazing weeks in Thailand recently and this was my favorite dish that I tried! A local Thai lady said that this was her favorite so I knew I had to try it. I can tolerate some spice in dishes and this one definitely needs some tolerance built up! It is way spicer than what I would normally reach for but I couldn't stop eating it! It is so amazing. Definitely going to be making this once I find some chilis. Love your tip with the beef and egg. Looking forward to checking out your other videos to relive our time in Thailand!
If you live in the southern US (I live in Central Texas), Holy Basil absolutely loves the climate if you make sure and keep it watered. It grows insanely fast and the main problem is to keep up with it to keep it from bolting too soon. However, even when it does that, you still get lots of leaves *and* the plants are insanely aromatic and will make your garden smell fantastic. Also in my extremely limited experience, finches absolutely love the seeds. I had a pair of Lesser Goldfinches show up one day and work over my two plants like little robots, cleaning the seeds off completely.
Also as an additional note, the plants re-seed themselves and will come up next year. If you have one or two big happy Holy Basil plants, you will probably always have some.
Confirm on Pai's note about the basil types. When I was studying in England when I cant find Thai Holy Basil I used Italian Basil as the flavour profile is closer to holy basil + easier to find in UK supermarket.
For holy basil, grow your own. It’s pretty invasive, so either confine to a pot or let it hop all over your garden. 😎 I enjoyed this video - both straightforward and clear. Thank you!
It's always a pleasure watching you cook. You bring joy, serenity and fun knowledge to cooking. Seems like I can really smell and taste your cooking. Thanks.
Love this recipe, I’ve made this at least 4 times in the last month since I found this recipe! I’ve used chicken or pork and I have to admit that pork or beef is my favorite probably because of the fat content in the pork/beef, chicken is good but just not as good as the other two 😋 I live in the Philippines and I have no idea what basil we have here, presumably Italian basil it’s lovely and has a great peppery taste and the price is reasonable so I try to have some washed and dried leaves wrapped in paper towel in my veg compartment in the fridge so I can make it anytime I crave Pad Kra Poa 😘 thanks for another easy recipe
I've been meaning to grow holy basil for a while so I just ordered the seeds for next year. From what I've heard I'll never need to grow it again because it readily reseeds by itself. Thanks!
This has to be the first time I’ve gone back to rewatch the sponsor portion of a video. Bavette was my favorite cut of steak when I lived in France, and I’ve never before known what it was called (or whether it even existed) on this side of the Atlantic! So glad that was the example.
I grow holy basil in my closet under grow lights along with other herbs. It is available here in the Seattle area at Mekong market and a few other Thai and Asian markets.
Thank you! I must admit I made some modifications but still delicious. I decided to use this recipe to venture into plant based meat so used Impossible Burger for this recipe. I'm not a vegan, just started venturing into the plant based world. Honestly it was delicious! Also i had to get creative with the chiles... I tossed and turned all night thinking where am I gonna get Thai Chiles? Got up and went to my Whole Foods and got two Serrano peppers, one Fresno pepper and used a dash of Korean dried red chile flakes. The heat index was fine for us! My H Mart had Holy Basil. I was very excited. In hindsight I think it was mislabeled Thai Basil. But again, still delicious! So just posting this comment for those other cooks that might have to cheat a little. Definitely used only Pailin approved fish sauce! 😂 Thank you again!
I’m so glad you revisited this recipe. I am OBSESSED with this dish. Your first video is how I found you and this channel because I had to figure out how to cook this dish myself because I was going broke ordering everyday from my local Thai restaurant. 😂 I’ve gotten pretty decent at making this dish and it’s a “go to” for me for guest that love Thai food. I too have never found holy basil but my local farmers market has Thai basil so I use that. I also get Chinese long beans and add those with the bell peppers. Awesome tip on the fired egg….I’m definitely going to try that next time I cook this dish…this afternoon. 😊
I can get all three Basil's but the holy one is expensive and not easy to find.after using Thai b and normal b in this dish l think regular basil is the second best choice if holy ain't about.
This is the single most useful sponsorship I've ever seen. I honestly think it's so funny that the Canadian government made an app to help people learn how to use cuts of beef but I am thankful for it. Also, I already have everything to make this so definitely hope to try it this week! Edit: 10/10 delicious recipe
Hello from Singapore. I made this recipe a few times now using chicken mince as well as beef minces both came out amazingly. I had purchased a lot of “Italian basil” (as per the label) to make pesto at home. Turned out it wasn’t Italian basil at all.. it had a very distinct liquorice flavour . Of course the menu changed to make this recipe. Thank you for sharing your recipe ❤
I love this dish with ground pork. Might not be authentic but to me, the beef flavor is overpowering and the pork is a more subtle flavor that takes on the flavors of the seasonings. I use ground pork to make Vietnamese caramelized ground pork. So so good.
Funnily enough, whenever I want a wholesome, hearty Thai dish, I go straight for the Pad Kra Pao. There is something so comforting (and warming) about it :)
Here is Wisconsin, USA, we grew Holy Basil from some plants. They were great and this is a favorite dish in my household. We had so much basil that we froze it. Who knows what we can do with frozen holy basil? But yeah, thanks for this video.
Pad Krapao is the national dish of Thailand. There is no doubt in my mind. There was a time I ate it every day for breakfast for many years. I ordered mine with pork with mushrooms and green beans and an egg not cooked too long. pad krapao moo sai het, sai tua fukyao, kai dao mai suk taorai. The garlicky and spicier the better. Mai phet, mai aroy. I don't even think I would enjoy it if it isn't garlicky and spicy. I have been eating a lot of Thai food at home lately. The hardest part is finding hot chiles. I live in a Mexican neighborhood and I am arguing with the grocery workers over which chile peppers are the hottest. They think I am nuts because I am always telling them what they got is never spicy enough.
in the UK I have found "FROZEN THAI HOLY BASIL SET KRA PRAO 120G BY CHANG" it's not so expensive compared to fresh Kraprao and means I can always get the kraprao taste.
Thank you for the segment where you go into depth explaining the different varieties of basil! I always thought Thai Basil = Holy Basil, but learned today that isn't the case! Not only are your recipe videos delectable to recreate, they're very educational! 😊
I love Thai basil. Luckily I can get it fresh from the store but never tried holy basil, which they also sell fresh every day, I just found out. Very nice recipe and a very neat trick with that runny egg...!!
Thanks 👍 this recipe was spot on!!! The home grown Italian basil worked so well! I used a few random chillies that I grew in my garden. It's spicy and so good!
Hi Pailin! I got my holy basil plant from Mandeville Gardens (Gardenworks) last year. It didn’t survive the winter but since it had a lot of flowers which ultimately produced seeds, this year I had a lot of baby holy basil plants all over the spot where I planted the first plant last year! Yum! Thank you for sharing your recipe - I will definitely give this a try.
@@pinkwillow2023 forgive my ignorance,l am in uk and don't know where new west is.l am guessing USA,trying to work out the climatic conditions to grow holy basil.
@@johntchb Hi Jay! Sorry, New Westminster, British Columbia, Canada. I’m guessing we have similar climates. My holy basil plants are starting to sprout again! That’s from last summer’s seeds that just drop from the plants.
I love this! Well I love all your recipes. 💖I live in US and I appreciate you giving option recommendations for hard to find ingredients. Will make this recipe this coming weekend. 🥰
I’ve been eating this for about 35 years. I have tried twice over the years to make it with indifferent results, consequently I’m very interested in watching this.
Hi Pai, what a surprise . Just a couple of days before I made my Pad krapao. Here in Augsburg (South Germany) I am able to get Krapao in an Asian supermarket. Quite expensive, but available. Because I make my own minced meat with a machine and short time before I made 2 kg of mineed pork , I used pork for my Pad krapao. It was delicious, but unfortunately I did not use fresh chily, only dry chily from Thailand. Thank you for your work, I like it so much, unfortunately I never was in Vancouver, only for a long time in Toronto. There they have a lot of big Asian shops and I cooked many times my favourite Thai food.
Pad Kra Pao Kai Dow - is a great keto friendly dish as well. Just hold the rice and the sugar, or use cauliflower rice.. It took me a while to accept that yes, you can enjoy Thai Food without the rice. No sugar changes the balance a bit, but it's still great.
I live in Southern California. A couple of years ago I planted Thai Holy Basil from seeds I ordered from Amazon and it is thriving. I'm surprised that no Asian vegetable farmers in North America is growing this herb.
Fantastic. I used to have this every morning in the market in Chiang mai just after the monks had done their rounds. I think you kind of need that nostalgia for this dish.
Way I get around the spice is I add lots of sweet chilli flakes to the oil (with as many frozen thai chillies my family can handle). I find that the dehydrated stuff infuses really well with the fat and gets me that real nice aroma and flavour without all of the spice. Even when I make it for myself I use as many thai chillies as I can handle with added flakes to boost the flavour
One of my favorite Thai dishes!!! Would it be possible to do a video on how Thai people start introducing spicey foods to their children? I find cultural food ways very interesting.
In my case, I start from eating less spicy stuff or those that lean toward sour-sweet first. then gradually add more spiciness. My parent didn't teach me, I just grow used to it. My starter dish is "Tom-Yum Noodle" then follow by "SomTam grilled chicken and sticky rice" then "Pad Krapow". Little hotness didn't affect a Thai at all probably due to this reason. Some family just eat spicy on daily basic it become children stable food too.
I gauge the flavor certain dishes the way my mom and aunt make them, which are my grandmother’s recipes and cooking methods. They rarely use oyster sauce, which is in a lot of recipes I find, so I just leave it out. Whenever I’m in a Thai restaurant, I often ask for additional fish sauce, as everything is so sweet.
Pad Kra Pao has always been one of my favourites, and here in the UK I am sometimes able to get Holy Basil frozen. But I've been eating it for years with Thai basil and for me that's the flavour I love. When I do it with Holy basil it's just not the same! And I didn't know about the fried egg until I started watching Hot Thai Kitchen a few years ago. Pai's method of cooking in oil to get a frothy white and a crispy bottom has transformed my bacon & eggs, but for some reason the Pad Kra Pao flavours with an egg just don't go together for me. Having said that, I've never been to Thailand and it would be a dream destination. Pailin, if you ever decided to host gastronomic tours of Thailand for tourists, I'd pay a lot of $$$ to go on one!
@@brin57 Listen Brian Griffin. I'll definitely regret it when I get fired for disappearing on another holiday when I just came back from a two-week road trip! If you carry on with these terrible suggestions, I might have to get Mr. Hoover out!!
@@thesushifiend Haha! Yeah, I understand, but you get my point. It's a wonderfull place with the friendliest people I've encountered anywhere. Oh, did I mention the food!! Cheers.
I prefer my pad kaprao plain or with a boiled egg on the side. Any stir-fry with a fried egg on top is just too greasy for my palate. (I am Thai born and raised.)
I just made this dish with ground chicken. OMG, thank you! It was incredible. I was afraid it would be too spicy, next time I will use the recommended number of chilis. Now this is going to be in my regular rotation. So simple to make and I could have eaten the whole dish!
In Perth, Western Australia you can get Holy Basil in any Asian market in many places all over the city. We are so lucky - delicious. Just not the same with plain Basil. 😥
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
This looks absolutely amazing. My dad worked in Saudi Arabia for 10 years and would vacation in Thailand. He learned the language and when he would come home, he would take me to a Thai restaurant and this is the dish he always ordered for me. I haven't had it since he passed away but I think of this dish all the time. I am looking forward to trying your recipe.
RIP Dad.
@@ayutthayatrojan many dad's go on vacay in Thailand, best kept secrets ;)
RIP... hope your Thai cooking adventure was a big succes!
awesome dad
Lived in Thailand for many years and ate this dish at least 5 times a week. Love it with cucumbers on the side.
cucumbers 🥒🥒🥒
sameeeeee
when i'm in thailand i eat this everyday :D
How do they cut them so nicely on the markets? Never asked them but most of the time they looked like a flower :D
Gingers as well
I love that you included the change in sounds when searing the beef! We think about smell, and sight, and touch when cooking but we don't often think about the sounds!
You make fried eggs like my mother❤
She was born in Angola, in a city between the desert and the ocean, she did like that because it resembles a welwishia mirabilis, a beautiful desert flower...
Specially when you cut the yolk and it spreads...
She did out of creativity and here we are learning a new beautiful thing, i believe the World is just.... Amazing ❤
Sawadee Khap! I'm a farang retired in Chonburi, and you're my go-to source for Thai cooking (and amazing my Thai friends). The Kra Pao was delicious, and the fish sauce fried wings I just devoured are borderline addictive. I literally ate the first batch while the second was still frying... Anyway, thanks for the channel and keep up the good work!
As a native Thai, I can assure that this recipe is truly authentic and definitely super delicious!! By the way, I really like the trick for ruuny yolk fried egg!
no one ask - really
@@litan114no one asked you to reply
@@litan114say it to yourself tho lol.
Native thai ? really ? sugar in kraphao ? really ..?
@@Kvth14 have you seen thai cuisine without any kind of sugar??
AS a Canadian living in Thailand Bangkok for 11 years now, very authentic recipes, great video.
Couldn't have said it better. Pad gaprao is hands down Thailand national dish. A forever favorite
Hello from Germany! Today I made the first Pad Kra Pao of my life with your recipe. It tasted similar to the dish I ate when I was in Thailand for vacations. I am so happy and very thankful for all your advices!
where did you buy the chilis? I am having trouble finding good tasting chilis here since most of them are either bland or just burn without tasting good like they do in thailand
@@M1ch43l33 Im Asia Markt (zum Beispiel GoAsia) gibt es die.
In the US holy basil can be found fresh at Burmese stores (you’d be surprised how many there are). If you live in a city with a Burmese community there’s most certainly a Burmese market. We call it Kra Pao leaf too so you can just ask for that. During the summer I can find holy basil seedlings at South Asian market where they call it tulsi.
It's also really easy to grow yourself! I bought holy basil seeds from Thailand on Amazon. I make this one a week!
Burmese name Arpuu Leaf
if you research properly , holy basil and thai basil are two different species and taste different ...
ပင်စိမ်း
@@MyatKyiLaThein ပင်စိမ်းမဟုတ်ပါဘူး အာပူရွက်
Ground pork is my favorite for making pad kra pao. It just has a pleasant sweetness to it that I think adds to the dish.
I grow my own because Thai holy basil is many times just Thai basil. There's a huge difference. Kitasawa Seed Company sells the real Thai holy basil seeds. It's super hardy and easy to grow.
When the Thai boys soccer team got trapped in the flooded cave, while awaiting rescue, they were asked what the first thing they wanted to eat was when they got out. Number on on the list was pork with holy basil and an egg and the second request was KFC. lol
Actually it's "stir fried crispy pork belly with holy basil + fried egg" ผัดกะเพราหมูกรอบ + ไข่ดาว😉🤤👍
Hello Pai, I've been using your pad kra pao recipe for years now... made it so often that I actually planted holy basil in my little garden here. This old school version is definitely so much simpler, I love it... thanks Pai 😊
I am a gardener. I have access to 4 types of basil seeds: THAI SWEET, THAI HOLY KAPRAO, SIAM QUEEN THAI and GENOVESE Italian. Which is best for this dish?
@@marycain7424 In the video, she says Holy Kaprao is the OG, but if you can't find it, Italian Basil is fine; that is what she uses in the recipe since the "correct" one is hard to find where she is. However. since you have Holy Kaprao, I'd go with that.
I’ve considered to start growing my own holy basil. I have searched everywhere for holy basil but I guess you can’t find it in Sweden where I live. This dish has become my favourite one to make. It’s absolutely delicious and so easy to make.
Your English is getting better and better
I grew up eating Thai because the Latino community wasn’t as big when my parents first moved to the outskirts of metro Atlanta area. The Thai restaurant that we frequented made their dish like this and it’s honestly my favorite.
I agree that this dish should be the national dish! This is my favourite thai dish. I had the best Pad Kra Pao when I was in Thailand a few years ago. Such a simple dish that hits the spot every time. Aah i wanna go back to Thailand again.
I just watched one of this channels videos from 9yrs ago and wtf, this lady hasn't aged a day.
Well, in case you haven't noticed most, if not all, Asian people DO NOT like sun. Umbrella is their best friend to shield them from the sun.😊
Dry Aging
😂
Officially obsessed with this recipe now. Make it every chance I get. So easy. The Thai chilies are the heat I've always been looking for. It is more about warmth and flavor rather than burn your tongue off heat. The simplicity of the ingredients actually makes it better. I'm sure I will try other meats with this recipe but I'm not switching for a LONG TIME YET!
I live in Malaysia and there are lots of Thai food stalls and restaurants run by Thais here. Now and then I'd get pad gaprao from one of these places and none - NONE - of them is even in the same league as my pad gaprao because I use your recipe 😂 It's practically the only recipe I know so well how to cook because I make it often 😍
👍👍👍😘
Im from Chicago we have a huge Thai community here, this has become my favorite thai dish by far
Thai ingredients, including holy basil, are readily available in Sweden. Fresh vegetables are flown in from Bangkok twice a week to Asian supermarkets around the country, including small towns. Thai food is very popular here as pretty much everyone has been to Thailand 🇹🇭
I love how much this screams “rich country”. 😂 I should move to Sweden
@@nelsondhg Food is actually very reasonably priced in Sweden. I’ve lived in 17 countries, currently in Bosnia, and the only countries where food is cheaper are Germany and Spain. There’s great variety too - not just local ingredients (although they are very good)
I grow tons of Holy Basil in pots around my garden. It’s super easy and pretty invasive because the seeds end up everywhere. I just pluck out the ones I don’t want.
Lucky you!!
Same here. Lol! I actually prefer this dish with regular Thai sweet basil though...
Thank you! For the egg, I have an easier trick. Use a small saucepan with oil in the bottom. Heat the oil, then crack the egg in and reduce the heat to medium-low. This allows the bottom to get nice and crispy while leaving the yolk runny. It just takes a couple minutes longer.
Great idea!
Thank you so much for explaining how the meat will get wet during the middle of the cooking process!! I’ve always thought I was doing something wrong when cooking meat, and it’s a relief to know that this is normal 😅 I can’t wait to make this tonight!!! ❤️
Unbelievable recipe. There are a few recipes in the world where the flavors far exceed the some of their parts and this is definitely one of them. I live in Maine, USA and I'm not able to access a lot of these ingredients so I spent the last 6 months trying to get them. I was able to order dried Thai chilies and the only way I could get holy basil was to grow it myself from seed. Everything was ready today and I tried the recipe and it was so fantastic. Now I understand why you talk about how wonderful this dish is. There is something about all of the ingredients, but especially the simple fish sauce with a little bit of sweetness that adds that perfect touch at the end. Today I made it for the first time, but this will be in our family's rotation for a very long time! What a great recipe! Thank you so much for sharing!
Now that's commitment to a recipe!!
Nothing screams Thailand more than this dish - true true !! Lived in Bangkok from 93-03! This was my fav dish and continues to be!
I just had Graprow with crispy pork for lunch at one of my favorite Tai restaurant. OMG! Fantastic! So happy you have the recipe. Can’t wait to make Graprow!
Enjoy your site Pailin. Pad Kra Pao is one of my favorites.
Years ago, I was driving through West Texas with my Thai/Lao (Easan) wife and our 2 sons, we stopped at a roadside convenience area. I walked out of the facility and did not see my family.
Well, I walked around behind the building and found them. The wife was reaching through a barbwire fence picking "Thai Holy basil".
She got her bag full and we were back on the road. That night she made authentic pad kra pao for my parents and Texas family.
Retired in Phitsanulok!
tips
1.use a bit more fatty beef so you don't have to add more oil
2.add a dash of water with beef so it won't stick to the pan until the fat turn into oil
3.we used to fry the chili with lard first to extract the capsaicin so the spiciness will blend nicely to the meat but her method is ok just make sure you let chili fried in oil not boiling it with meat juice or water
4.if you can find bird's eye chili (fresh or frozen not dried) it will give you proper kicks of Thai spicy ,less hot but like roller coaster it will give you more painful experience but not so long
no one ask - really
Yep Aussie here...my fave too...frequent traveller to Thailand
Pad Kra Pao is my go to for a quick and delicious meal. I normally use ground pork or chicken. I can find holy basil here in Dallas and the label usually says "hot basil". For the sauce I use oyster sauce, dark soy sauce, light soy sauce, and a spoon of sugar. Comes out great every time!
Replace light soy sauce to fish sauce. You may found the game changing favor.
@@kritpol1 What about soy sauce, oyster sauce AND fish sauce?
The sponsor of today's video is the only sponsor I have ever liked. What a good idea!! I'm sharing it with my friends who like steak!!
YOUR OLD GAPRAO VID GOT ME INTO COOKING AND EXPLORING THAI FOOD ILY 🥺
I made this at home using my carbon steel wok and man was that just amazing! It came out exactly like yours, so proud. Thanks so much for this recipe, it's so simple and perfect.
I am Thai and love Pad Krapao so much. This is a very good old school recipe. And you pound the chillies in the mortar and serving with Khai Dao (fried egg). Awesome! Good job ! Khun Pailin. A small bowl of prik nampla (fish sauce) is a real booster. I’m getting hungry now.
You combine Krapao and nampla while Pailin does not. Why?
@@Zonfeair I think OP combines Prik (Chilies) and Nampla (Fish sauce) together (+may be some lime juice) to use it as condiment. Prik-Nampla is a common condiment for Thai food. We drizzle it on top of many rice dishes ; Pad Krapao rice included.
@@ploytatchi My question was in reference to the way the spelling not the recipe.
@@Zonfeair Oh I see. In Thai, for these two words we write each syllable next to each other (กะเพรา / น้ำปลา) so when we write them in English we just combine them and don't put space in between. While for Pailin I think she wrote them separately for non-Thais to know how to pronounce the word correctly.
@@ploytatchi Someone who speaks 2 languages bi lingual,3 or more multi lingual,1 English.😂😂
I finally made this dish today and I’m bloody happy with how it turned out. Your instructions are so simple to follow, even for someone new to Thai cuisine. My kitchen smelled horrendous after I added fish sauce but damn, is it delicious! I see why it is so popular in Thailand. Thank you so much for sharing your knowledge!
Wonderful Pailin! You make me think of our grandma who cooked for us when we were young, particularly when we visited her in Thailand! Our caucasian friends love your cooking now!
thanks for the gateway. I'm from US, but it still works here.
Love it ❤ My in-laws lived in Chiangmai for 12 years and I visited often. Pad Kra Pao Moo Kai Dow was my go to.
I visited Thailand and when I came across this dish It became my daily meal. I love the egg white/yolk technique. I am a runny yolk guy and this is great. Thanks for sharing.
We spent 3 amazing weeks in Thailand recently and this was my favorite dish that I tried! A local Thai lady said that this was her favorite so I knew I had to try it. I can tolerate some spice in dishes and this one definitely needs some tolerance built up! It is way spicer than what I would normally reach for but I couldn't stop eating it! It is so amazing. Definitely going to be making this once I find some chilis. Love your tip with the beef and egg. Looking forward to checking out your other videos to relive our time in Thailand!
ขอบคุณที่ช่วยส่งเสริมอาหารไทยค่ะ อธิบายได้ชัดเจนมากๆ น่าทานสุดๆค่ะ
Thanks so much! :)
If you live in the southern US (I live in Central Texas), Holy Basil absolutely loves the climate if you make sure and keep it watered. It grows insanely fast and the main problem is to keep up with it to keep it from bolting too soon. However, even when it does that, you still get lots of leaves *and* the plants are insanely aromatic and will make your garden smell fantastic. Also in my extremely limited experience, finches absolutely love the seeds. I had a pair of Lesser Goldfinches show up one day and work over my two plants like little robots, cleaning the seeds off completely.
Also as an additional note, the plants re-seed themselves and will come up next year. If you have one or two big happy Holy Basil plants, you will probably always have some.
Genius technique for cooking the egg. I'm going to use that for so many other dishes.
Confirm on Pai's note about the basil types. When I was studying in England when I cant find Thai Holy Basil I used Italian Basil as the flavour profile is closer to holy basil + easier to find in UK supermarket.
For holy basil, grow your own. It’s pretty invasive, so either confine to a pot or let it hop all over your garden. 😎
I enjoyed this video - both straightforward and clear. Thank you!
Wow that egg technique is life-changing. Thank you, Pai!
It's always a pleasure watching you cook. You bring joy, serenity and fun knowledge to cooking. Seems like I can really smell and taste your cooking. Thanks.
Love this recipe, I’ve made this at least 4 times in the last month since I found this recipe! I’ve used chicken or pork and I have to admit that pork or beef is my favorite probably because of the fat content in the pork/beef, chicken is good but just not as good as the other two 😋 I live in the Philippines and I have no idea what basil we have here, presumably Italian basil it’s lovely and has a great peppery taste and the price is reasonable so I try to have some washed and dried leaves wrapped in paper towel in my veg compartment in the fridge so I can make it anytime I crave Pad Kra Poa 😘 thanks for another easy recipe
I've been meaning to grow holy basil for a while so I just ordered the seeds for next year. From what I've heard I'll never need to grow it again because it readily reseeds by itself. Thanks!
This has to be the first time I’ve gone back to rewatch the sponsor portion of a video. Bavette was my favorite cut of steak when I lived in France, and I’ve never before known what it was called (or whether it even existed) on this side of the Atlantic! So glad that was the example.
I grow holy basil in my closet under grow lights along with other herbs. It is available here in the Seattle area at Mekong market and a few other Thai and Asian markets.
"Other herbs" eh? ;)
Thank you! I must admit I made some modifications but still delicious. I decided to use this recipe to venture into plant based meat so used Impossible Burger for this recipe. I'm not a vegan, just started venturing into the plant based world. Honestly it was delicious!
Also i had to get creative with the chiles... I tossed and turned all night thinking where am I gonna get Thai Chiles? Got up and went to my Whole Foods and got two Serrano peppers, one Fresno pepper and used a dash of Korean dried red chile flakes. The heat index was fine for us!
My H Mart had Holy Basil. I was very excited. In hindsight I think it was mislabeled Thai Basil. But again, still delicious!
So just posting this comment for those other cooks that might have to cheat a little. Definitely used only Pailin approved fish sauce! 😂
Thank you again!
I’m so glad you revisited this recipe. I am OBSESSED with this dish. Your first video is how I found you and this channel because I had to figure out how to cook this dish myself because I was going broke ordering everyday from my local Thai restaurant. 😂 I’ve gotten pretty decent at making this dish and it’s a “go to” for me for guest that love Thai food. I too have never found holy basil but my local farmers market has Thai basil so I use that. I also get Chinese long beans and add those with the bell peppers. Awesome tip on the fired egg….I’m definitely going to try that next time I cook this dish…this afternoon. 😊
I can get all three Basil's but the holy one is expensive and not easy to find.after using Thai b and normal b in this dish l think regular basil is the second best choice if holy ain't about.
Method in which you cook the egg was absolutely brilliant!
This is the single most useful sponsorship I've ever seen. I honestly think it's so funny that the Canadian government made an app to help people learn how to use cuts of beef but I am thankful for it. Also, I already have everything to make this so definitely hope to try it this week!
Edit: 10/10 delicious recipe
Hello from Singapore.
I made this recipe a few times now using chicken mince as well as beef minces both came out amazingly.
I had purchased a lot of “Italian basil” (as per the label) to make pesto at home. Turned out it wasn’t Italian basil at all.. it had a very distinct liquorice flavour . Of course the menu changed to make this recipe. Thank you for sharing your recipe ❤
I love this dish with ground pork. Might not be authentic but to me, the beef flavor is overpowering and the pork is a more subtle flavor that takes on the flavors of the seasonings. I use ground pork to make Vietnamese caramelized ground pork. So so good.
Funnily enough, whenever I want a wholesome, hearty Thai dish, I go straight for the Pad Kra Pao. There is something so comforting (and warming) about it :)
I'm going to try this on my next visit to Bangkok in 2 weeks, I can't wait!
I bought a Thai Basil plant last year, I LOVE the flavor, I use it instead of Cilantro.
Here is Wisconsin, USA, we grew Holy Basil from some plants. They were great and this is a favorite dish in my household. We had so much basil that we froze it. Who knows what we can do with frozen holy basil? But yeah, thanks for this video.
Hello from Charleston, South Carolina. As thai person, I just learned a technique on how to make my egg yoke runny and crispy egg white.
If i have no idea what to eat, Pad Krapao is the first menu popped up in my head. And yes, I can eat Pad Krapao every day 😆.
Very authentic. I like to use larger beef slices and take out before adding garlic/chilli. Getting the aromatics from the pestle is key.
Pad Krapao is the national dish of Thailand. There is no doubt in my mind. There was a time I ate it every day for breakfast for many years. I ordered mine with pork with mushrooms and green beans and an egg not cooked too long. pad krapao moo sai het, sai tua fukyao, kai dao mai suk taorai. The garlicky and spicier the better. Mai phet, mai aroy. I don't even think I would enjoy it if it isn't garlicky and spicy. I have been eating a lot of Thai food at home lately. The hardest part is finding hot chiles. I live in a Mexican neighborhood and I am arguing with the grocery workers over which chile peppers are the hottest. They think I am nuts because I am always telling them what they got is never spicy enough.
I am living in Thailand & my husband eats this all the time but with pork 😍
in the UK I have found "FROZEN THAI HOLY BASIL SET KRA PRAO 120G BY CHANG" it's not so expensive compared to fresh Kraprao and means I can always get the kraprao taste.
In the UK, you can also buy a holy basil plant in the garden centre. Worth it
true, I might try to get some and not kill it once it gets a bit warmer here
Thank you for the segment where you go into depth explaining the different varieties of basil! I always thought Thai Basil = Holy Basil, but learned today that isn't the case!
Not only are your recipe videos delectable to recreate, they're very educational! 😊
I love Thai basil. Luckily I can get it fresh from the store but never tried holy basil, which they also sell fresh every day, I just found out. Very nice recipe and a very neat trick with that runny egg...!!
Thanks 👍 this recipe was spot on!!! The home grown Italian basil worked so well! I used a few random chillies that I grew in my garden. It's spicy and so good!
Hi Pailin! I got my holy basil plant from Mandeville Gardens (Gardenworks) last year. It didn’t survive the winter but since it had a lot of flowers which ultimately produced seeds, this year I had a lot of baby holy basil plants all over the spot where I planted the first plant last year! Yum! Thank you for sharing your recipe - I will definitely give this a try.
Where are you?
@@johntchb New West
@@pinkwillow2023 forgive my ignorance,l am in uk and don't know where new west is.l am guessing USA,trying to work out the climatic conditions to grow holy basil.
@@johntchb Hi Jay! Sorry, New Westminster, British Columbia, Canada. I’m guessing we have similar climates. My holy basil plants are starting to sprout again! That’s from last summer’s seeds that just drop from the plants.
@@pinkwillow2023 good luck with them ,l will give it a go.
My local Asian grocer sells frozen cubes of fresh Holy Basil which works very well.
Pailin, this Pad Kra Pao looks amazing! It's definitely being added to the dinner menu in our home. Keep the great recipes coming. I love Thai food!
Love your personality and your show. When I miss Thailand I watch your show.
I love this! Well I love all your recipes. 💖I live in US and I appreciate you giving option recommendations for hard to find ingredients. Will make this recipe this coming weekend. 🥰
I’ve been eating this for about 35 years. I have tried twice over the years to make it with indifferent results, consequently I’m very interested in watching this.
You can get Thai holy basil at every Waitrose store in the UK. And when you said, “My beef is getting really wet now” I nearly died.
This is one of my favourite dishes! Thank you so much for sharing your recipe, especially the way how you fry the egg. It's absolutely genius.
Hi Pai, what a surprise . Just a couple of days before I made my Pad krapao. Here in Augsburg (South Germany) I am able to get Krapao in an Asian supermarket. Quite expensive, but available. Because I make my own minced meat with a machine and short time before I made 2 kg of mineed pork , I used pork for my Pad krapao. It was delicious, but unfortunately I did not use fresh chily, only dry chily from Thailand. Thank you for your work, I like it so much, unfortunately I never was in Vancouver, only for a long time in Toronto. There they have a lot of big Asian shops and I cooked many times my favourite Thai food.
Some Thai prefer dried chilli in this Pad Kaprao. 😉👍
@@omgwth7567 Yes. Some Thai/some restaurants prefer dried chilli including me and my family. I think it enhance the aroma of Pad Kaprao.
@@joeybkk
👍👍👍
I've been using coriander instead of basil and we love it
Hi Mark, also give Mint leaves a try with w/minced chicken. Saigon restaurant in SF made famously.
Pad Kra Pao Kai Dow - is a great keto friendly dish as well. Just hold the rice and the sugar, or use cauliflower rice.. It took me a while to accept that yes, you can enjoy Thai Food without the rice. No sugar changes the balance a bit, but it's still great.
Exactly what I did. Served with cauliflower rice!
You could use erythritol as a sugar substitute. It's keto friendly I believe 😊
I live in Southern California. A couple of years ago I planted Thai Holy Basil from seeds I ordered from Amazon and it is thriving. I'm surprised that no Asian vegetable farmers in North America is growing this herb.
I ABSOLUTELY LOVE your runny egg trick😋
This is my FAVOURITE dish in the world!!!
Fantastic. I used to have this every morning in the market in Chiang mai just after the monks had done their rounds. I think you kind of need that nostalgia for this dish.
This is my favourite thai dish and my entire family loves it.
Way I get around the spice is I add lots of sweet chilli flakes to the oil (with as many frozen thai chillies my family can handle). I find that the dehydrated stuff infuses really well with the fat and gets me that real nice aroma and flavour without all of the spice. Even when I make it for myself I use as many thai chillies as I can handle with added flakes to boost the flavour
I am growing Holy Basil in my garden this year. I will try this recipe later this summer, when the tulsi will be ready. 👍
You can find Holy Basil at Lucky Super Market in Surrey. They have it most of the time I go there.
I absolutely love your channel, just as much as I love authentic Thai dishes! Pad Kra Pao is the best dish on the planet.
One of my favorite Thai dishes!!! Would it be possible to do a video on how Thai people start introducing spicey foods to their children? I find cultural food ways very interesting.
Interesting question! We give kids spicy food a little at a time and more as they get older, no special secrets or process there :)
In my case, I start from eating less spicy stuff or those that lean toward sour-sweet first.
then gradually add more spiciness. My parent didn't teach me, I just grow used to it.
My starter dish is "Tom-Yum Noodle" then follow by "SomTam grilled chicken and sticky rice" then "Pad Krapow".
Little hotness didn't affect a Thai at all probably due to this reason.
Some family just eat spicy on daily basic it become children stable food too.
I would eat this for breakfast every day while in Jomtien Beach.....perfect.
oh this way is simpler than what i was doing all this time - thank you sis
I gauge the flavor certain dishes the way my mom and aunt make them, which are my grandmother’s recipes and cooking methods. They rarely use oyster sauce, which is in a lot of recipes I find, so I just leave it out. Whenever I’m in a Thai restaurant, I often ask for additional fish sauce, as everything is so sweet.
Pad Kra Pao has always been one of my favourites, and here in the UK I am sometimes able to get Holy Basil frozen. But I've been eating it for years with Thai basil and for me that's the flavour I love. When I do it with Holy basil it's just not the same! And I didn't know about the fried egg until I started watching Hot Thai Kitchen a few years ago. Pai's method of cooking in oil to get a frothy white and a crispy bottom has transformed my bacon & eggs, but for some reason the Pad Kra Pao flavours with an egg just don't go together for me. Having said that, I've never been to Thailand and it would be a dream destination. Pailin, if you ever decided to host gastronomic tours of Thailand for tourists, I'd pay a lot of $$$ to go on one!
Now is the best time to go. Do it now. Just book a flight. You won't regret it !!
@@brin57 Listen Brian Griffin. I'll definitely regret it when I get fired for disappearing on another holiday when I just came back from a two-week road trip! If you carry on with these terrible suggestions, I might have to get Mr. Hoover out!!
@@thesushifiend Haha! Yeah, I understand, but you get my point. It's a wonderfull place with the friendliest people I've encountered anywhere. Oh, did I mention the food!! Cheers.
I prefer my pad kaprao plain or with a boiled egg on the side. Any stir-fry with a fried egg on top is just too greasy for my palate. (I am Thai born and raised.)
I just made this dish with ground chicken. OMG, thank you! It was incredible. I was afraid it would be too spicy, next time I will use the recommended number of chilis. Now this is going to be in my regular rotation. So simple to make and I could have eaten the whole dish!
In Perth, Western Australia you can get Holy Basil in any Asian market in many places all over the city. We are so lucky - delicious. Just not the same with plain Basil. 😥
I'm in Perth but haven't been able to find any Holy Basil. Any tips north of the river?
@@rugdouglas443 MCQ Coventry Markets in Morley usually always have it 😃
I lived in Thailand for 3 years. I love this dish.
It's thai comfort food. 🙂
I loved this dish, back in a day when I stayed in bangkok eat everyday breakfast and lunch!