Pad Krapow (Basil Stir-Fry)

Pad Krapow, otherwise known as Pad Kra Pao, is a beloved stir-fry dish in Thailand that is just as delicious as it is easy to make. When my parents first settled in the U.S., my mom worked mornings at a hotel while my dad worked nights at a French restaurant; I was part of the generation known as the latch-key kids. During those brief times in the evening where we could all be together to share a meal, my mom would make Pad Krapow with whatever ground meat was cheapest (usually beef), because it was easy for her to put together after a long day from work, and incredibly delicious.

The dish is made up of just a handful of ingredients, but the true star of the dish is the holy basil. This dish is aptly named, translating to “basil stir-fry,” as the holy basil gives it its characteristic peppery taste and delightful aroma. While the other components of Pad Krapow are flexible; the basil is essential. If you can’t find holy basil, use Italian basil; it is much closer in flavor than Thai basil for this specific dish. 

Just as foundational to this dish is the mortar and pestle. Taking the time to pound your garlic and chiles is vital to get the freshest and brightest flavors and is well worth it. This dish is served with rice and a fried egg on top too. I continue to enjoy this simple and delicious dish to this day, and you will, too. — Sichon Domrongchai