Spicy Thai Basil Stir-fry (Pad Kapow). Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in UGC Reviews Modal. Reviews for: Photos of Spicy Thai Basil Chicken (Pad Krapow Gai).
Stir fried ground tofu with garlic, ginger, and veggies in a spicy, savory soy sauce! Vegan Thai Basil Stir-fry Recipe Instructions. Stir-fry for another minute, and deglaze the pan with water. You can have Spicy Thai Basil Stir-fry (Pad Kapow) using 9 ingredients and 9 steps. Here is how you cook it.
Ingredients of Spicy Thai Basil Stir-fry (Pad Kapow)
- It's of Minced Meat/ Ground Meat- About 500g should be okay, any mince is fine I like using Pork.
- Prepare of Lots of Garlic- Probably a whole head if that's what it's called.
- You need of Chillis (I always use Birds Eye chillis)- Use as many as you like. You know what you can handle.
- Prepare 1-2 sticks of Lemongrass- About.
- It's of Holy or Thai Basil- A handful of the leaves.
- Prepare 1 tbsp of Dark Soy Sauce.
- Prepare 1 tbsp of Sugar.
- It's 2 tbsp of Oil.
- You need 2 tbsp of Light Soy Sauce-.
Because your pan is over high heat, the liquid should cook off very quickly. Thai basil stir fry is one of the most common Thai street food dishes. There are few Thai street food dishes more comforting and delicious than Pad Krapow. This stir-fried Thai basil dish is my go-to option when I'm in Thailand wandering around the streets thinking about what to eat.
Spicy Thai Basil Stir-fry (Pad Kapow) instructions
- Start by peeling the head garlic. It's an annoying job and what I usually just do is crush it then the skin comes straight off, it doesn't really matter that we're crushing it because we're going to chop it anyway..
- Cut the stem off the chillis and roughing chop them up but not too finely..
- Cut the lemongrass in half and roughly chop that too..
- Combine the lemongrass, chilli and garlic and start mincing them all together until they're all roughly the same size pieces, put it into a bowl and it's time to cook!.
- On medium heat pour your oil and add the mixture we minced earlier, don't fry too much just gently heat up until fragrant..
- Before everything starts crisping up and browning add the meat, turn the heat up to mid/high and begin stir-frying until the minced pork has cooked..
- Now it's time to add everything else, pour the light soy sauce, dark soy sauce, a spoon of sugar and keep stir-frying..
- Now depending on what kind of basil you bought this can go either way. If you bought the frozen basil put the cubes in and keep stir-frying until they've defrosted and you can smell the basil-y aroma. If you have fresh basil which I recommend getting then turn off the heat and add your basil leaves no stems they're way too firm and give it a little toss and you're done..
- Serve with rice and a fried egg and you're done!.
This flavourful and spicy Thai stir-fry featuring holy basil is a classic. Can be made with chicken, pork or beef and served with a fried egg! Pad Gaprao (Pad Kra Pao) ผัดกะเพรา Chicken Stir-Fry with Holy Basil. The Thai stir fry sauce I use in this Spicy Thai Chicken Stir Fry is like the Thai equivalent of Charlie, my All Purpose Chinese Stir Fry Sauce. If you scan the Sauce ingredients of Pad See Ew (Thai Stir Fried Noodles), Thai Drunken Noodles (Pad Kee Mao) and Thai Chilli Basil Chicken, you will see.
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