pad kra pow recipe

Written ByJenny Smyth Posted on
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The Best pad kra pow recipe

I have been making pad kra pow for my family for years, and it’s a dish that never fails to impress. It’s a classic Thai recipe that is easy to make and packed with flavor.

My kids love it because it’s spicy but not too hot, and my husband appreciates the fact that it’s a one-pot meal that can be made in under 30 minutes. The best part about this recipe is that it’s incredibly versatile – you can serve it as a main dish, or use it as a side dish for your favorite protein.

I’ve even served it at parties and gatherings, and it’s always a hit. The secret to this recipe is in the sauce – it’s made with a combination of soy sauce, oyster sauce, and hoisin sauce, which gives it a rich and savory flavor.

But what really sets this recipe apart is the technique of cooking the noodles in the wok with the sauce – it’s a game-changer. It adds texture and depth to the dish that you just can’t get by cooking the noodles separately.

I’ve tried making this recipe with different types of noodles, but I find that rice noodles are the best choice – they hold up well to the sauce and add a nice chewiness to the dish. I’ve also experimented with different proteins, but chicken is always my go-to choice – it’s lean, flavorful, and cooks quickly.

But no matter how you make it, pad kra pow is always a crowd-pleaser. Whether you’re serving it at home or taking it to a potluck, this recipe is sure to impress.

Pad Kra Pow (Thai Basil Stir-Fry)

4.6 from 1546 votes

Pad Kra Pow is a classic Thai street food dish featuring minced meat stir-fried with holy basil, garlic, and chilies. It is typically served over rice with a fried egg for a satisfying and aromatic meal.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 2Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Stir-Fry

200g ground pork or chicken
4 cloves garlic, minced
3-4 bird’s eye chilies, thinly sliced (adjust to taste)
1 tablespoon vegetable oil
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 cup holy basil leaves (or Thai basil), loosely packed

For Serving

2 cups steamed jasmine rice
2 fried eggs
Fried chili flakes (optional)
Lime wedges

👨‍🍳Directions

1Heat a wok or large skillet over high heat until it begins to smoke.
2Add the vegetable oil and swirl to coat the surface.
3Add the minced garlic and sliced chilies to the hot oil.
4Stir-fry for about 15 seconds until fragrant, taking care not to burn the garlic.
5Add the ground pork or chicken to the wok.
6Spread it out and let it sear undisturbed for 30 seconds, then break it apart with a spatula and stir-fry until fully cooked and no longer pink, about 2 to 3 minutes.
7Reduce the heat to medium.
8Add fish sauce, soy sauce, and sugar to the wok, stirring well to combine.
9Cook for another 30 seconds until the sauce coats the meat evenly.
10Remove the wok from the heat.
11Add the holy basil leaves and stir until they wilt from the residual heat, about 10 seconds.
12The basil should be fragrant and slightly softened.
13Serve the stir-fry immediately over steamed jasmine rice.
14Top each portion with a fried egg, and garnish with fried chili flakes and lime wedges if desired.

🔧Equipment

Wok or large skillet
Spatula
Small bowl
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 28g

📝Notes

Tips: For a vegetarian version, substitute ground pork with firm tofu or mushrooms and use soy sauce instead of fish sauce. Holy basil is traditional but Thai basil works well. Adjust the number of chilies to control spiciness.

Watch Video Of How Pad Kra Pow (Thai Basil Stir-Fry) Works

This recipe is perfect for any occasion – whether you’re serving it at home or taking it to a potluck. The best part about this recipe is that it’s incredibly easy to make – just cook your protein of choice and add it to the wok with your vegetables and sauce.

You can also customize this recipe to fit your tastes by adding your favorite ingredients or substituting different types of meat or seafood. One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it as a main dish or use it as a side dish for your favorite protein.

❓ Frequently Asked Questions About Pad Kra Pow (Thai Basil Stir-Fry)

Q: What is pad kra pow?

Pad kra pow is a Thai stir-fry dish made with meat or seafood, vegetables, and a savory sauce served over rice noodles.

Q: What kind of meat can I use in pad kra pow?

You can use any type of meat or seafood you like in pad kra pow – chicken, beef, pork, shrimp, or tofu are all great options.

Q: Can I make pad kra pow without oyster sauce?

Yes, you can make pad kra pow without oyster sauce – just substitute with an equal amount of soy sauce or hoisin sauce.

Q: How do I store leftover pad kra pow?

Store leftover pad kra pow in an airtight container in the refrigerator for up to 3 days – reheat by adding a little water to the wok and cooking until heated through.

Q: Can I freeze pad kra powder?

No, do not freeze pad kra powder as the noodles will become mushy when thawed.

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