One of my favourite dishes, Pad Krapao has minimal ingredients so it’s perfect for your midweek Thai fix! The only problem for anyone outside Thailand is getting hold of the main ingredient!
I’ll explain; Pad means stir fry, Kaprow means Holy Basil and Gai means chicken so this dish should literally be stir fried chicken with holy basil. Unfortunately, Holy Basil is almost impossible to get your hands on anywhere in the Western world so if you have had this outside of Thailand, in a restaurant, it will certainly have been made using Thai basil. I had one made the other day with Italian basil which was plain WRONG but that’s for another post, another time!
Now I LOVE Thai basil but it doesn’t quite taste right in this, it takes over. I’ve experimented and the closest thing I can find to use is English garden mint. Not the thick, woody type you find in supermarket packs that go in Mojitos but the kind you get in those growing pots, you know the ones……You don’t want a strong mint flavour just the pepperiness. If you use the soft leaf variety once it’s wilted in the sauce it gives you just that. As you can tell I’ve thought long and hard about this so you don’t have to!
So on that note, I’ll be showing you how to make a western version of a Thai classic….
Obviously, if you are in Thailand and can get Holy Basil then use it instead of the mint!
Pad Krakow is traditionally served on top of steamed Jasmine rice with a fried egg on top but I Like to have mine with a lovely soft poached egg on top to make it that little bit healthier……
Well done for Making it to the end of this essay, so here’s the recipe!