Thai Holy Basil Stir-Fry Recipe (Pad Gaprao) ผัดกะเพรา – Hot Thai Kitchen!

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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-fry featuring the aroma of holy basil. For a truly classic way to serve this dish, pour it over rice and top with a fried egg!

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43 thoughts on “Thai Holy Basil Stir-Fry Recipe (Pad Gaprao) ผัดกะเพรา – Hot Thai Kitchen!”

  1. Hey Pai! I made this earlier, but I used normal basil.. It tastes exactly like the one I had in Bangkok a few months ago! Thanks!

  2. Pai, my mouth is flippin watering! Can't wait to make some Pad Gaprao! My husband and I went to Phuket for our honeymoon, just over a year ago, and I sooo miss all the fresh Thai food. But, I try to make it at home as much as possible, so I'm super ready to test out your recipe for Holy Basil Chicken!! Yum! Thank you!

  3. Hey! I am trying to make this recipe compatible for people who cannot have anything fermented. This leaves out soy sauce, fish sauce, oyster sauce and any ingredient that is bad for someone with "high histamine" ingredient issues. Are there substitutions for these things? I mean, she can't even have mushrooms or I might be tempted to lean on that for umami. She and I are lovers of Thai food, but this wrinkle in her food tolerances is heart breaking. Suggestions, Pai? Anyone?

  4. I want to visit Thailand on March 2018 so I want to learn cooking class from you plz if you have time can contact me in whatsapp +60189151980 my fb name bhutianima65@yahoo.com

  5. 2:42 Trinity of Stir-Fry Sauces = 1 tablespoon Oyster, 1 tablespoon Soy Sauce, 2 teaspoon Fish Sauce, plus 1.5 tablespoon Black Soy Sauce (for darker color), and 2 tablespoons water, 1.5 tsp sugar

  6. ทำไรให้ยุ่งยาก. แค่กระเพราหมูเอง

  7. thank you so much for uploading this recipe
    tried it for dinner. sooooo yummmyy. but my fried egg is not as pretty as yours though. hahahah

  8. I made this today, and it was delicious. I did not have holy basil, so I used spearmint from the garden (Racha's cafe in Berkeley, CA, has this dish with mint). I also used diced carrots instead of beans, and reduced the sugar to 1 tsp (I don't like it too sweet). It was very good.

  9. Thank you so much for this channel! After 2 years of living in bkk I really needed this so I can learn to cook the things I miss here in Hawaii until I get back home. It’s so easy to not learn in bkk when everything is cheap outside on your soi

  10. I just discovered you while hunting for ideas for the mung flour that i just made in my coffee grinder. ('Gotta get a second one for my non-coffee explorations). How delightful you are! .Actually, a lot like me (big ha!) down to tbe little squak of joy and the "holy mother" ….a culinary sister?
    Really, though, I very much admire your culinary and cultural acumen, and your ease, your naturalness in presentation. This is how learning is made pleasurable. I'll surely be checking in here, and heartily recommending you to my cooking buds. I think tbis site is good for both newbies and long time "cookers." Tbought: perhaps inclue some words on the screen (ex:nam plah) for those just aquainting themselves with these cuisiines.
    Well I'm off now, to exolore more of your sumptious culinary expressions.
    Thanks again

  11. My dream is to make Pad Ka Prao Moo Grob tacos/burrito with fried egg and Prit Nam Pla. Would it be best to just quickly toss the finished Moo Grob in the sauce then serve, or let it marinade in the sauce and cook it then?

  12. My "holy basil" is more purple in colour.. yet still has that peppery taste.. I think its referred to Krishna tulsi(?). Is this kind basil used in this type of dish or different?

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