Pad Kra Pao, also known by the spellings phat kraphao, khai phad kaprow, phat krapao kai, phad kaprow gai, means stir-fried holy basil in English. Pad krapao and pad thai are considered Thai cuisine’s national dishes. They are a favorite of Thai people and Thai food enthusiasts worldwide.
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History of Pad Kra Pao
The origin of Pad Kra Pao is unclear, but it is believed to have emerged in the 1940s or 1950s. Some say that it was initially a peasant dish, while others believe that it was served in the Chinese community in Thailand.
Pad Krapao gained popularity among Thai students in the 1980s and 1990s, as it was easy and affordable to prepare. Today, it is a staple in Thai cuisine and is enjoyed by locals and tourists alike
Ingredients of Pad Kra Pao
Pork, chicken, beef, and shellfish stir-fried with Thai holy basil and garlic are ingredients of Pad Kra Pao. It is topped off (optionally) with fried eggs and served with rice. Soy sauce, Thai fish sauce, oyster sauce (if desired), cane sugar, and bird’s eye chile are the key spices.
With the inclusion of new ingredients over time, phat kaphrao has changed to include items like Chinese century eggs and regional Thai vegetables like asparagus beans, baby corn, onions, carrots, cowpeas, banana peppers, mushrooms, Chinese kale, bamboo shoots, and coconut shoots. But the addition of vegetables to phat kaphrao is also perceived as a move by food vendors to lower the price of meat and raise their profit margins.
Pad Kra Pao Recipes from Top Chefs
Frequently Asked Questions
stir-fried basil
The mix of Thai basil, hot peppers, sour fish sauce, and meat (chicken, beef, pork…) creates a dish that is incredibly tasty and enticing.
Pad Kra Pao is a traditional Thai food dish. Pad krapao and pad thai are considered Thai cuisine’s national dishes
Pad Krapow Chicken has been around for 60 years. The dish is believed to have emerged in the 1940s or 1950s in Thailand
Pad Kra Pao (ผัดกระเพราไก่ in Thai language) has other names as khai phad kaprow, phat krapao kai, phad kaprow gai
Pork or chicken or beef, or shellfish stir-fried with Thai holy basil and garlic are ingredients of Pad Kra Pao. It is topped off (optionally) with fried eggs and served with rice. Soy sauce, Thai fish sauce, oyster sauce (if desired), cane sugar, and bird’s eye chile are the key spices.
Common versions of Pad Kra Pao are:
- Pad kra pao kai – stir-fried holy basil with chicken
- Pad kra pao mu (moo) – stir-fried holy basil with pork
- Pad kra pao mu sap – stir-fried holy basil with minced pork
- Pad kra pao tap mu – stir-fried holy basil with pork livers
- Pad kra pao mu krop – stir-fried holy basil with crispy pork belly
- Pad kra pao nuea – stir-fried holy basil with beef
- Pad kra pao nuea sap – stir-fried holy basil with minced beef
- Pad kra pao lukchin – stir-fried holy basil with meatballs
- Pad kra pao kung – stir-fried holy basil with prawns
- Pad kra pao pla muek – stir-fried holy basil with squid
- Pad kra pao ruam mit – stir-fried holy basil with meat and seafood
- Pad kra pao ruam mit thale – stir-fried holy basil with seafood
- Pad kra pao khai yiao ma – stir-fried holy basil with Chinese century eggs
- Pad kra pao het – stir-fried holy basil with mushrooms
You can substitute Italian basil for Thai basil as a ingredient for pad kra pao (pad gaprao)
