Pad Kra Pao nua is the most classic dish for all Thais when we don’t know what to eat or order. most of us will end up with Pad Kra Pao. I don’t know why but i am also one of them 🙂 and from my experience. I think holy basil has its unique aroma combine with fresh chillies and garlics. It is simply classic Thai taste and yummy. We always eat it together with crispy sunny side up.
Pad Kra Pao Nua – Stir fried beef with holy basil [Entrecôte]
I cook Pad Kra Pao pretty often. Every time i go to Asian shops, I always buy Kra Pao with me. We love eating Pad Kra Pao. And My husband can handle spiciness better and better which i can already add FIVE chillies in Pad Kra Pao. In Munich, it is pretty easy to buy Kra Pao in almost all asian shops. I like to go to Orient shop in Rosenheimer Str. It is highly recommended. You will get everything you need there. Actually, I always end up buying too much there.
Generally, I prefer Pad Kra Pao with grounded meat. I think it tastes better and its combination with the sauce is just right for me and I got used to it from my childhood because I only ordered Kra Pao Moo Sab (with grounded pork). My husband prefer slices meat. But I would say slices meat it goes well with either chicken or beef so I got 350g of entrecôte from a supermarket.
I had both of my sons pulled Kra Pao leafs. You see in the picture, Kra Pao leafs were a little destroyed and my four and a half years old son pounded chillies and garlics with a pestle. He did amazing job!! I also link the video then he pounded chillies and garlics. You will hear that I spoke Thai but he answered me in German 😀
What To Put In Pad Kra Pao?
In Thailand once went viral all over social media about what to put in Pad Kra Pao. When Thais oder Pad Kra pao in restaurants. They tend to get some ingredients that it probably should not be in there, like baby corns, onions, green beans or even mushrooms. In fact, Pad Kra Pao should be only meat and Kra Pao. No other kind of vegetables should belong in there, which I totally agree!! Otherwise, It’s more or less “Pad Kee Mao or Drunken Noodles”
- Entrecôte 350g
- 2 cloves of garlic
- Soy sauce 3tbs
- Seasoning sauce 2tbs
- brown sugar 2tbs
- Chillies [on demand]
- Oyster sauce 1tbs
- Oil 2tbs
* I did not add fish sauce in this dish
When I use entrecôte to make Pad Kra Pao I normally fry the meat first before frying garlic and chillies otherwise the meat will lose its tenderness. If I use grounded pork or chicken, i will fry garlic and chillies before meat!
How To :
- First wash holy basil and pull the leafs. Pound garlic and chillies with pestle. If you don’t have one. it’s fine you can also chop it as well. *If all the ingredients are all prepared. It will take you less than 5 minutes to cook.
- Heat a pan with high heat. Wait until the pan is hot and add oil
- It is important that oil should be very hot before you put the meat in the pan. Once oil is hot enough add meat and let it fry for 30 seconds. Do not stir fry the meat yet otherwise it will lose its tenderness and make sure that the meat give nicely brown colour and stir fry the meat for couple of seconds and let it fry shortly. The heat should remain high
- Add pounded garlic and chillies then quickly stir fry and add soy sauce, seasoning sauce, and oyster sauce. Mix it well with the meat. then quickly add just a bit of water to sauté and it the meat flavour from the pan.
- Add Holy Bail, turn off the heat, and mix it well
- Ready to serve with jasmine rice and Prink NamPla [Chillies in fish sauce]
Both Of My Sons Loved It!
I know that it will be too spicy for them but they insisted to try. so I had to dip the meat and Kra Pao in water to dissolve its spiciness.
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