Pad Krapow Spicy Basil Beef Recipes

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PORK & HOLY BASIL STIR-FRY (PAD KRA PAO)



Pork & Holy Basil Stir-fry (Pad Kra Pao) image

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

3 tablespoons vegetable oil
2 shallots ((thinly sliced))
7 cloves garlic ((sliced))
3 Thai bird or holland chilies ((de-seeded, if desired, and thinly sliced))
1 pound ground pork ((450g))
1 teaspoon sugar
1 tablespoon fish sauce
1 tablespoon thin/light soy sauce
2 teaspoons dark soy sauce
2 teaspoons oyster sauce
⅓ cup low sodium chicken broth or water
holy basil leaves ((about 1 1/2 cups packed))

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

SPICY BASIL BEEF (PAD KRAPOW)



Spicy Basil Beef (Pad Krapow) image

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

3 tablespoons (45 milliliters) sweet soy sauce
2 tablespoons (30 milliliters) oyster sauce
4 tablespoons (60 milliliters) fish sauce
2 tablespoons (30 grams) chili paste in soybean oil
6 tablespoons (45 milliliters) vegetable oil
2 large eggs
3 cups (720 grams) lean ground beef
4 cloves garlic, minced
1 to 3 serrano or Thai chiles, sliced
1 medium onion, diced
1 small red bell pepper, sliced
1 1/2 cups (335 grams) Thai basil leaves, picked off the stem
1/2 teaspoon white pepper

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.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)



Spicy Thai Basil Chicken (Pad Krapow Gai) image

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

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

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

PAD KRAPOW (SPICY BASIL BEEF)



Pad Krapow (Spicy Basil Beef) image

You can serve this dish with any ground meat like chicken and pork. I have also made it with ground shrimp. I have added poached eggs on top too. It's just delish

Provided by barbara lentz

Categories     Beef

Time 20m

Number Of Ingredients 12

3 Tbsp sweet soy sauce
2 Tbsp oyster sauce
4 Tbsp fish sauce
2 Tbsp chili paste in soybean oil
2 Tbsp peanut oil
4 clove garlic minced
2 red chilies seeded and thinly sliced
1 lb ground beef
1 medium onion sliced
1 medium red bell pepper seeded and sliced
1 c thai basil leaves
1/4 tsp white pepper

Steps:

  • 1. Combine the sweet soy sauce, oyster sauce, fish sauce, and chili paste together and set aside.
  • 2. In a wok or large skillet place the oil. When the pan starts to smoke a bit add the garlic and chilies. Cook about 30 seconds. Add the ground beef and cook breaking up the meat about 2 minutes.
  • 3. Stir int the onion and bell pepper and cook until vegetables start to softened. Add the sauce to the pan and cook for about 1 minutes. Stir in the basil and finish with white pepper.
  • 4. Serve with jasmine rice.

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  • Give the sauce a quick whisk, and pour into skillet. Stir everything together to coat meat and veggies with sauce. Bring sauce to simmer while stirring often. Cook until sauce thickens, about 1-2 minutes. Stir in basil and cook until wilted, about 1 minute. Serve over cooked Jasmine rice with basil, sesame seeds, cilantro, and lime wedges as garnishes. If you like to spice things up a little, then dab some chili garlic sauce on top and mix in!


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  • Heat your wok over high heat, and add the oil. Sear the beef until just browned, remove from the wok, and set aside.
  • Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.
  • Toss the beef back in, along with the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted. Serve with jasmine rice, and garnish with cilantro.


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