SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
SPICY BASIL BEEF (PAD KRAPOW)
This is one of the most popular street food dishes in Thailand. It's also a technique, kind of like calling something an omelet. An omelet is always egg-based, but you can change the fillings. The base of this dish is always Thai basil, garlic, chilies, bell peppers and onions, but you can switch out the proteins as desired.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in a small bowl and reserve.
- Heat your wok or large skillet over high heat and add 3 tablespoons of the vegetable oil. Crack one egg into the wok and allow the bottom to crisp for a couple of seconds, while keeping the pan moving, then baste until the top of the egg is mostly white, about 1 minute. Set aside on a paper-towel-lined plate, and then fry the second egg. Hold both eggs on the plate until ready to serve.
- Heat your wok or large skillet over high heat and add the remaining 3 tablespoons vegetable oil. When wisps of white smoke appear, add the ground beef, flattening against the pan, and cook undisturbed for about 45 seconds. The beef will start to brown; turn over once, press flat against the pan and cook for another 30 seconds. Add garlic and chilies. Cook them until the garlic starts to brown, about 30 seconds. Add the onion. Break up the meat into gravel-size pieces and drain any excess liquid.
- Stir in the bell pepper and stir-fry for about a minute. Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute. Add the Thai basil and cook until the beef is thoroughly cooked and onions are slightly tender. Finish with white pepper.
- Transfer to a platter and top with the reserved fried eggs.
KAO PAD (THAI-STYLE FRIED RICE)
Make and share this Kao Pad (Thai-Style Fried Rice) recipe from Food.com.
Provided by MsBindy
Categories Short Grain Rice
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Choose and prepare vegetables. Select a combination with a variety of colors.
- In a wok, heat the oil and stir fry the ginger and garlic until golden.
- Remove them with a slotted spoon and save for later.
- In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
- Remove the vegetables from the wok and set aside.
- Add the rice to the wok and heat thoroughly.
- With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
- Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
- Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
- Finally, mix in the chili sauce, soy sauce and lime juice.
- For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.
PORK & HOLY BASIL STIR-FRY (PAD KRA PAO)
This pad kra pao (pork & holy basil-stir-fry) features a key ingredient: holy basil! With jasmine rice, it's perfection. And it only takes minutes to make.
Provided by Sarah
Categories Pork
Time 15m
Number Of Ingredients 12
Steps:
- In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
- Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.
Nutrition Facts : Calories 435 kcal, Carbohydrate 9 g, Protein 22 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 82 mg, Sodium 929 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
GAI PAD BAI GAPROW
Categories Wok Chicken Garlic Freeze/Chill Stir-Fry Lime Basil Hot Pepper Gourmet
Yield Serves 6 as part of a rice based meal
Number Of Ingredients 12
Steps:
- Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
- Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
- Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
- Serve chicken with rice.
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- In a large wok or frying pan, add 1 tsp vegetable oil and heat over medium high heat. When the oil is hot, crack an egg into the oil and let it fry up for about 2-3 minutes, or until it's cooked to your liking. Remove the egg and transfer to a clean plate. Repeat with the remaining eggs. Set aside.
- In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and 2 tsp sugar. Set aside.
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- Boil the pork in water with salt and vinegar before stir frying it in coconut oil to give it a light crisp. This allows for the pork to be perfectly cooked at the end of the recipe, and not just stir fried from raw.
- In a saucepan or skillet, place your smashed chili peppers and garlic in some coconut oil over medium heat.Then add the sliced shallots.
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- In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
- Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly.
7 BEST PAD KRA PAO IN BANGKOK 2021 - TOPTRAVELFOODS
From toptravelfoods.com
5/5 (6)Published 2020-09-03Estimated Reading Time 8 mins
- Pad Kra Pao Kai (50 THB) - Ung Jia Huad. When it comes to the best Pad Kra Pao in Bangkok, we cannot ignore the fact that Bangkok has one legendary Pad Kra Pao restaurant, namely Ung Jia Huad.
- Pad Kra Pao Pork (105 THB) - Phed Mark. Food blogger and YouTube star Mark Wiens is an expert when it comes to Pad Kra Pao as you might have noticed when watching his hugely popular YouTube show.
- Pad Kra Pao Moo (59 THB) Yakyai Jaidee. Jakyai Jaidee is a small restaurant located opposite of Sam Yot MRT Station, in the older parts of Bangkok relatively close to The Grand Palace and Chinatown.
- Pad Kra Pao Duck with Chilli & Basil (150 THB) - 55 Pochana. 55 Pochana is a legendary restaurant located near Thonglor BTS and once the doors open at half-past six in the evening, this local eatery wil be packed until it closes its doors in the middle of the night.
- Pad Kra Pao Scallop with Holy Basil (300 THB) - Here Hai. Here Hai is a small restaurant in Ekkemai that is on a mission to serve the best crab fried rice in Bangkok.
- Pad Kra Pao Braised Pork (65 THB) - Kod-Kra-Pao. Kod-Kra-Pao is a small shop located in the small food court just behind Ari BTS and the most popular food stall at this tiny open food court.
- Pad Kra Pao Wagyu (169 THB) - Kaprow Khun Phor. Kaprow Khun Phor is another Pad Kra Pao specialist in Bangkok and is located in Silom Soi 20, one of the popular street food areas in Bangkok.
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- Measure out the oyster sauce, dark soy sauce, and sugar into a small bowl and stir together to combine.
- Remove the skin and fat from the thighs and slice the meat in one direction and then turn your knife 90 degrees and slice the chicken in the other direction to get pieces of chicken that are about 1/3-inch in size.
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- Add the chicken and stir it into the chili and garlic. Fry until until the chicken is cooked very well, stir continuously.
- Add the onion to the pan, let it cook, then add light soy sauce, dark sweet soy sauce, oyster sauce, and sugar. Cook until the sugar melts.
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- In order for your Pad Krapow to have the right flavor, you really need to use the type of basil that we call Krapow. Krapow is similar in flavor to Holy Basil.
- Measure and prepare the ingredients. Pluck the leaves from your Krapow and cut the green beans into 1/2 inch pieces. Using a mortar and pestle, crush the garlic and chilies.
- If you are planning to serve a fried egg on the side, then you should fry it before you cook the Pad Krapow. If you want to make a real Kai Dow, then follow the video for my tips, otherwise any ordinary fried egg will still taste great with this dish.
- Heat a wok or large frying pan over medium to high heat, and add about 1 - 2 Tablespoon of vegetable oil. When the oil gets hot, add the crushed garlic and chilies.
- Add the chopped meat to the pan and mix it in well with the chilies and garlic. Fry for about 2 minutes, or until most of the pink color is gone from the meat and you can tell that it is nearly cooked.
- Add the oyster sauce and light soy sauce to the meat and mix it in well. Fry for about 30 seconds.
- Add the sugar and green beans to the pan and stir well. Fry for about 30 seconds, or until you are sure the sugar is all melted.
- Add the dark sweet soy sauce to the pan and mix in well. Fry for about 1 minute, or until the meat is starting to get a little dry, and you can see it browning and sticking to the pan just a little.
- Add about 1/8 to 1/4 cup of water. Stir it around and fully deglaze the pan to get all that flavor mixed back into the sauce. Fry for about 30 seconds to reduce the water back into a nice brown gravy.
- Add the basil in, stirring quickly. Cook just for a few seconds, just long enough for the basil to wilt a little. Remove from the heat and serve immediately.
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From messyvegancook.com
Reviews 2Servings 1Cuisine ThaiEstimated Reading Time 7 mins
- Combine the fermented tofu, soy sauces, seasoning sauce, and sugar in a small cup or bowl, using a fox to mash the tofu.
- Heat a wok to high and add the oil. When it becomes to smoke, add the garlic and sliced chilies, stir frying until fragrant and the garlic begins to lightly brown (15-30 seconds). Add the seitan or crumbled tofu and stir fry rapidly for a minute or two until hot and starting to brown.
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- While the rice cooks, make the sauce. In a small bowl whisk together soy sauce, cornstarch, and water until smooth. Whisk in sugar, fish sauce, oyster sauce, and lime juice until combined; set aside.
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- To make the sauce, combine the beef broth, ginger, garlic, oyster sauce, fish sauce, soy sauce, molasses, sugar, and pepper in a large bowl. Whisk to combine and let this sit while you brown the beef.
- Add the oil to a large, deep-sided skillet over med-high heat. When it’s shimmering hot, add the ground beef, season it lightly with salt, and spread it out a bit and then leave it alone to get nice and brown for a few minutes. Flip and allow it to fully cook/brown on all sides; takes about 5 minutes. Drain the beef into a colander and return the pan to the stove. Reduce the heat to medium.
- Add another couple teaspoons of cooking oil to the pan and add the shallots and sliced pepper. Saute for a couple of minutes until tender and add the beef back into the pan. Add the sauce to the pan, stir to coat everything, and allow the contents of the pan to simmer and bubble until nice and reduced; about 8 to 10 minutes, stirring occasionally. You want the sauce to coat the meat, but this won’t be a super saucy dish. The more you cook it down, the more intense the flavor – which is what you want.
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