Best 3 Pad Gra Prao Recipes
Pad gra prao, also spelled pad kra pao or pad kaphrao, is a classic Thai stir-fry dish made with minced meat (usually pork or chicken), holy basil leaves, long beans or yardlong beans, and a plethora of aromatics and spices. The result is a flavorful, savory, and slightly spicy dish that is sure to please everyone at the table. Whether you are a seasoned home cook or a beginner looking to try something new, this guide will provide you with all the information you need to create an authentic and delicious pad gra prao.
Let's cook with our recipes!
PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL)
Pad krapao (or pad kra pao) is a tasty Thai favorite. Serve with rice. Top with a fried egg, if desired.
Provided by Gingi Sheppard
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
- Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 24 g, Cholesterol 69.3 mg, Fat 18.4 g, Fiber 3.2 g, Protein 28.9 g, SaturatedFat 3.8 g, Sodium 2110.2 mg, Sugar 12.7 g
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
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
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use fresh, high-quality ingredients: The better your ingredients, the better your pad gra prao will be. Look for fresh basil, garlic, and chili peppers. You can also use a good quality oyster sauce and fish sauce.
- Don't overcook the basil: Basil is a delicate herb that can easily be overcooked. Add it to the pan at the very end of the cooking process, and only cook it for a minute or two.
- Serve with rice: Pad gra prao is traditionally served with rice. This helps to soak up the delicious sauce. You can also serve it with noodles or other grains.
- Adjust the spiciness to your liking: Pad gra prao can be made as spicy or mild as you like. If you don't like spicy food, you can reduce the amount of chili peppers used. You can also add a bit of sugar or honey to balance out the heat.
Conclusion:
Pad gra prao is a delicious and easy-to-make Thai dish that is perfect for a quick and easy weeknight meal. With its bold flavors and fresh ingredients, it's sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give pad gra prao a try. You won't be disappointed!
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