Pad Krapow Moo is one of Thailand's most famous stir fried dishes, and for good reason. It is quick and easy to make, but the resulting flavors are out of this world!
This weekend, my husband visited the Thai markets on the other side of town. He always comes back with an assortment of Thai goodies in tow, but I was secretly hoping that he might also bring back some holy basil this time. Since it's already Fall and not prime holy basil growing season, I didn't get my hopes up too high. But I was happily surprised when he walked in the door with two big bunches of this elusive herb!
There are several Thai dishes that use holy basil, such as Pad Krapow, Drunken Noodles (Pad Kee Mao), Jungle Curry (Gang Pa), and Spicy Seafood Soup (Poh Tak). The most famous, and easiest to make, is Pad Krapow.
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What is Pad Krapow?
Pad Krapow is one of Thailand's most well known dishes, and is loved not just in Thailand, but the world over. Pad is the Thai word that means "to stir fry" and krapow is the Thai word for holy basil. Put together, this dish is literally translated as "holy basil stir fry" or "stir fried with holy basil" (see How to Interpret a Thai Menu).
As its name states, a protein of your choice is stir fried with garlic, Thai chilis, some form of salty seasoning sauce, and its namesake -- holy basil. The result is a dish that is spicy, yes, but also incredibly fragrant with the unique aroma of holy basil.
Any variety of protein can be stir fried with holy basil. Chicken (Pad Krapow Gai) and pork (Pad Krapow Moo, presented here) are the two most popular choices. Seafood such as squid or shrimp can be used, or you could even use tofu for a meatless, but satisfying vegan version of this dish (Vegan Pad Krapow).
What is Holy Basil?
The most important ingredient in Pad Krapow is holy basil. Holy basil is a type of basil that has a very unique, distinctive taste that's unlike any other type of basil, or herb, for that matter. I think it's best described as a cross between Thai basil and mint, with a strong peppery flavor that lingers long after you've eaten it. In fact, holy basil is sometimes referred to as "hot basil" because of this distinctive peppery flavor.
Holy basil is native to India, where it is known as Tulsi. However, it has since been cultivated all over Southeast Asia. It grows in a bush much like other varieties of basil. It can be distinguished from other basils by its hairy stems and leaves with jagged, sawtooth-like edges. Depending on the variety of holy basil, it may have dark purple or green leaves.
Ingredients
- Holy Basil: The most important ingredient in Pad Krapow is, well, Krapow (AKA holy basil). It can often be found at Southeast Asian markets or Farmer's Markets during the Summer months in the U.S. If you're not able to find it in your area, you could also try growing it from seed. Dried holy basil or holy basil seasoning pastes unfortunately just don't cut it as substitutes (see our Thai Test Kitchen Holy Basil comparison).
- Pork: You can use any cut of pork you like, from tenderloin to pork belly. It just depends on how fatty you like your meat.
- Garlic: This recipe calls for 3 cloves of garlic, peeled and finely chopped. In Thailand, the garlic is often pounded with a mortar and pestle together with the Thai chilis.
- Thai Chilis: Pad Krapow is usually made to be very spicy, with 5-10+ Thai chilis. One Thai chili will give you a mild spice, and 3 Thai chilis will be more of a medium spice level. I typically use about 3 chilis because that's the amount of spice I can comfortably enjoy at the moment. You can use as many or as few Thai chilis as you like.
- Red Chili Pepper: I like to add in thin slices of a small red chili pepper, such as a red jalapeno. It adds a little extra chili spice, but most importantly, a nice pop of red color to the dish.
- Seasoning Sauces: Thin soy sauce, dark soy sauce, fish sauce, and oyster sauce are all options for adding that salty umami flavor to this dish. Oyster sauce and dark soy sauce also add hints of sweetness, and dark soy sauce lends a dark color to the meat.
Instructions
For having such amazing flavor, pad krapow is actually quite easy to make. It comes together in less than 30 minutes, making it a great weeknight meal.
Start by stir frying the garlic and chilis until the garlic is golden brown.
Add the pork and cook until browned. Then add seasoning sauces and taste.
Add the red pepper slices and holy basil. Stir fry until wilted and take off the heat.
Serve on top of jasmine rice, with a fried egg (kai dao) on top. Enjoy!
Variations
There are a couple of ways that pad krapow is commonly varied or customized. I like my pad krapow with long beans, without the fried egg, and mildly spicy. My Thai husband likes his pad krapow exactly the opposite 🙂
- Long Beans: Long beans are a common addition to pad kaprow. They are sliced into small ½ inch or so pieces and added after the pork. Once they are cooked but still crunchy, you can finish the dish by adding the red pepper and holy basil. Green beans are a good substitute if you can't find long beans.
- Fried Egg: Pad Krapow is often served with a fried egg (known as kai dao) on top. If you serve your pad krapow with the fried egg, you should also include a little fish sauce with chilis (nam pla prik) on the side. This condiment helps season the otherwise plain fried egg.
- Spice Level: As with all Thai foods, you can customize the level of spice according to your taste preferences. For young children or those who are spice averse, you can skip the Thai chilis and red jalapeno pepper altogether. For those who want more spice, add as many Thai chilis as your heart desires!
Can I use Thai Basil in Pad Krapow?
This dish can be made with Thai basil.... BUT (and it's a big but) it won't have the same flavor and it really shouldn't be called pad krapow because krapow is the Thai word for holy basil, not Thai basil.
That said, the vast majority of western Thai restaurants do make this dish with Thai basil (known as horapa in Thai) because holy basil can be hard to find. This recipe for Thai basil chicken (pad horapa), featuring sliced chicken, more vegetables, and less spice, is more in line with what is often served at western Thai restaurants.
Recipe
Holy Basil Stir Fry with Pork | Pad Krapow Moo | ผัดกะเพรา
Ingredients
- 3 cloves garlic chopped finely
- 3 Thai chili peppers chopped finely
- 1 cup pork chopped coarsely
- 1 red jalapeno pepper cut into thin strips
- 1 Tablespoon oyster sauce
- 1 teaspoon thick black soy sauce
- 1 teaspoon thin soy sauce
- 1 cup Thai holy basil leaves packed tightly
- 2 eggs
Instructions
- Prepare the Ingredients: Chop the garlic and Thai chilis finely. Slice the red jalapeno pepper into thin slices. Chop the pork coarsely, with a knife or food processor (or use already ground pork). Separate the holy basil leaves from the stems and wash them.
- Stir Fry the Pork: Heat a good amount of oil (2-4 Tablespoons) in a wok over medium high heat. Add the chopped garlic and Thai chilis and cook until the garlic is golden brown. Add the chopped pork and cook until it is done, using a spatula to break apart any pieces that clump together.
- Add the Seasonings: Add all three seasoning sauces and cook for a minute longer. Do a taste-test here and adjust seasonings if needed. Then add the red pepper slices, and finally the holy basil. Give the dish several tosses, and cook until the basil is just wilted, then remove from the heat.
- Fry the Egg: In a clean pan, add another 2-3 Tablespoons of oil and heat over high heat. Once the oil is very hot, crack an egg and allow it to fry to your desired level of doneness.
- Serve: Place a scoop of jasmine rice on a dish, with the pad krapow stir fry alongside it. Top the whole dish with the fried egg. Serve with a bowl of fish sauce and chilis (nam pla prik) to season the egg. Enjoy!
Video
Notes
- You can use as many or as few Thai chilis as you like in this dish. One Thai Chili will give you a mild spice, three will give you medium spice, and five or more will give you a spicier dish.
- If you would like to add long beans or green beans, slice them into ½ inch lengths and add them after the pork. You want them to be cooked, but still firm.
Brett Valjalo
I haven't made Kraprow Moo to this exact recipe, but I can vouch this will come out awesome as it's very similar to how I've made it many times, and it is indeed a special dish (as long as it's made with actual Holy Basil ... that can be a challenge to find). I would add I'm not big egg fan, but it's brilliant with this particular dish. Melds with it really well and cuts the spice a bit. Kudos Rachel 🙂