Recipe: Yummy Spicy Thai Basil Stir-fry (Pad Kapow)

Spicy Thai Basil Stir-fry (Pad Kapow). This popular Thai dish has many English spellings: Pad Kra Pao, Pad Ka Prao, Pad Ka Pow.etc. But they all point to this same delicious, rustic, spicy stir. Pad Krapao (Thai Stir-Fry Pork with Basil).

A dish could bring back lots of childhood memories. This spicy Thai Basil Pork or Pad Kra Pao Moo does just that for me. It brings back lots of my happy. You can cook Spicy Thai Basil Stir-fry (Pad Kapow) using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Spicy Thai Basil Stir-fry (Pad Kapow)

It's of Minced Meat/ Ground Meat- About 500g should be okay, any mince is fine I like using Pork.
Prepare of Lots of Garlic- Probably a whole head if that's what it's called.
It's of Chillis (I always use Birds Eye chillis)- Use as many as you like. You know what you can handle.
You need 1-2 sticks of Lemongrass- About.
Prepare of Holy or Thai Basil- A handful of the leaves.
You need 1 tbsp of Dark Soy Sauce.
It's 1 tbsp of Sugar.
Prepare 2 tbsp of Oil.
Prepare 2 tbsp of Light Soy Sauce-.

Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Pat Click here for Silvia's Spaghetti Vongole Recipe INGREDIENT Spicy Prawn & Basil Stir-fry (Pad Grapao Goong) European Print This. An easy and fast recipe for vegetarian Thai basil tofu stir fry aka Tofu Pad Krapow. Stir fried ground tofu with garlic, ginger, and veggies in a spicy, savory soy sauce!

Spicy Thai Basil Stir-fry (Pad Kapow) step by step

Start by peeling the head garlic. It's an annoying job and what I usually just do is crush it then the skin comes straight off, it doesn't really matter that we're crushing it because we're going to chop it anyway..
Cut the stem off the chillis and roughing chop them up but not too finely..
Cut the lemongrass in half and roughly chop that too..
Combine the lemongrass, chilli and garlic and start mincing them all together until they're all roughly the same size pieces, put it into a bowl and it's time to cook!.
On medium heat pour your oil and add the mixture we minced earlier, don't fry too much just gently heat up until fragrant..
Before everything starts crisping up and browning add the meat, turn the heat up to mid/high and begin stir-frying until the minced pork has cooked..
Now it's time to add everything else, pour the light soy sauce, dark soy sauce, a spoon of sugar and keep stir-frying..
Now depending on what kind of basil you bought this can go either way. If you bought the frozen basil put the cubes in and keep stir-frying until they've defrosted and you can smell the basil-y aroma. If you have fresh basil which I recommend getting then turn off the heat and add your basil leaves no stems they're way too firm and give it a little toss and you're done..
Serve with rice and a fried egg and you're done!.

The best rendition of pad ka-prao (aka phat kaphrao) that I've made is based on a recipe from Andy Ricker's Pok Pok cookbook. This flavourful and spicy Thai stir-fry featuring holy basil is a classic. Can be made with chicken, pork or beef and served with a fried egg! Pad Gaprao (Pad Kra Pao) ผัดกะเพรา Chicken Stir-Fry with Holy Basil. Omit the chili if you don't like spicy food, otherwise, choose a number of peppers based on your liking of mouth fire!