Thai Pad Krapow- Recipe
See recipe video/reel -here-.
Make it tonight! My Thai Pad Krapow.
This Thai dish is known for its bold flavors and aromatic kick, thanks to the use of holy basil. If you can’t find holy basil, don’t fret—you can substitute it with Thai basil.
Traditionally made with just fish sauce, we’re elevating this classic with Roland Premium Soy Sauce, adding a rich umami depth without overpowering the dish. I prefer using Roland’s premium soy sauce because it provides a consistent, high-quality flavor that perfectly complements the bold spices in Pad Krapow. You can also substitute soy sauce with Roland’s Gluten-Free Tamari Soy Sauce.
This simple yet flavorful stir-fry comes together in under 10 minutes using just a few ingredients. The premium soy sauce not only enhances the color but also brings out that perfect balance of sweetness, saltiness, and smoky goodness. Finish it off with green onions and a fried egg for a quick, delicious meal. If you love bold, aromatic dishes, this one’s for you!
Recipe:
1 lbs Ground beef (85/15)
3-4 cloves garlic, minced
2-5 Thai chilies, minced (adjust for desired spice level)
1 lb ground meat (pork, chicken, or beef)
1 bunch Thai holy basil (or Thai basil)
2 stalks green onions, chopped
Sauce:
1-2 tbsp neutral oil
1 tbsp fish sauce
Black pepper to taste
Instructions:
Prepare the Ingredients: Start by mincing the garlic and Thai chilies. If you're sensitive to spice, start with fewer chilies and adjust as needed. Chop the green onions and set aside.
Cook the Aromatics: Heat a large pan or wok over low heat and add the oil. Once the oil is warm, add the minced garlic and Thai chilies. Sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
Cook the Meat: Increase the heat to medium-high and add the ground meat to the pan. Stir continuously, breaking up the meat as it cooks. Cook until the meat is browned and almost cooked through, about 5-7 minutes.
Add the Sauce: Pour in the Roland premium soy sauce, fish sauce, and a pinch of black pepper. Stir everything together, allowing the sauce to coat the meat evenly. Cook for another 1-2 minutes, until the sauce has reduced slightly and the meat is fully cooked. Taste and adjust seasonings as needed, for a little more salt add a touch more soy sauce or fish sauce.
Add the Basil: Turn off the heat and quickly toss in the holy basil (or Thai basil). Stir just until the basil is wilted, which should take about 30 seconds to 1 minute. You want the basil to retain its aroma and not overcook.
Serve: Plate the Pad Krapow over a bed of steamed rice. For an authentic touch, top it with a fried egg—crispy edges and a runny yolk are ideal.