Pad Krapow
Difficulty: Easy | Makes: 3-4 Servings
Pad Krapow is a traditional Thai stir-fry famous for its bold delicious flavors and aromas. Coming together in under 10 minutes, you won't want to miss this dish from @whiskeyandbooch!
For the Stir-fry
- 1 pound ground beef
- 3-4 cloves garlic, minced
- 2-3 Thai chilies, minced (adjust for desired spice level)
- 1 pound ground meat (pork, chicken, beef)
- 1 bunch Thai holy basil (or Thai basil)
- 2 stalks green onion, chopped
For the Sauce
- 3 tablespoons Roland® Premium Soy Sauce or Roland® Tamari Soy Sauce
- 1 tablespoon Roland® Thai Fish Sauce
- 1-2 tablespoons neutral oil
- Black pepper, to taste
Directions
- Start by mincing the garlic and Thai chilies. If you're sensitive to spice, start with fewer chilies and adjust as needed. Chop the green onions and set aside
- Heat a large pan or wok over low heat and add the oil. Once the oil is warm, add the minced garlic and Thai chilies. Sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic
- Increase the heat to medium-high and add the ground meat to the pan. Stir continuously, breaking up the meat as it cooks. Cook until the meat is browned and almost cooked through, about 5-7 minutes
- Pour in the Roland premium soy sauce, fish sauce, and a pinch of black pepper. Stir everything together, allowing the sauce to coat the meat evenly. Cook for another 1-2 minutes, until the sauce has reduced slightly and the meat is fully cooked. Taste and adjust seasonings as needed, for a little more salt add a touch more soy sauce or fish sauce
- Turn off the heat and quickly toss in the holy basil (or Thai basil). Stir just until the basil is wilted, which should take about 30 seconds to 1 minute. You want the basil to retain its aroma and not overcook
- Plate the Pad Krapow over a bed of steamed rice. For an authentic touch, top it with a fried egg—crispy edges and a runny yolk are ideal
