Best 2 Pad Gra Prao Recipes

**Pad Gra Prao:** A Culinary Journey to Thailand's Stir-Fried Delicacy

Get ready for a tantalizing culinary voyage to Thailand as we explore the irresistible flavors of Pad Gra Prao. This iconic stir-fried dish tantalizes taste buds with its bold combination of tender meat, fragrant Thai basil, and a symphony of vibrant spices. Join us as we delve into the intricacies of Pad Gra Prao, unveiling the secrets behind its popularity and guiding you through three unique recipes that capture the essence of this beloved Thai delicacy. Let your taste buds embark on an adventure as we explore the diverse variations of Pad Gra Prao, ranging from classic pork and chicken renditions to a vegetarian delight featuring succulent tofu. Discover the art of balancing sweet, savory, and spicy elements while learning how to achieve that perfect balance of flavors. Prepare to be captivated by the vibrant colors, enticing aromas, and the delightful symphony of textures that make Pad Gra Prao a culinary masterpiece.

Here are our top 2 tried and tested recipes!

PORK & HOLY BASIL STIR-FRY (PAD KRA PAO)

Pork & Holy Basil Stir-fry (Pad Kra Pao) image

This pad kra pao (pork & holy basil-stir-fry) features a key ingredient: holy basil! With jasmine rice, it's perfection. And it only takes minutes to make.

Provided by Sarah

Categories Pork

Time 15m

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
2 shallots ((thinly sliced))
7 cloves garlic ((sliced))
3 Thai bird or holland chilies ((de-seeded, if desired, and thinly sliced))
1 pound ground pork ((450g))
1 teaspoon sugar
1 tablespoon fish sauce
1 tablespoon thin/light soy sauce
2 teaspoons dark soy sauce
2 teaspoons oyster sauce
⅓ cup low sodium chicken broth or water
holy basil leaves ((about 1 1/2 cups packed))

Steps:

In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

Nutrition Facts : Calories 435 kcal, Carbohydrate 9 g, Protein 22 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 82 mg, Sodium 929 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 13

Ingredients

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

Tips:

Use fresh ingredients for the best flavor. This means using fresh basil leaves, garlic, and chili peppers. If you can, also use fresh ground pork or chicken.
Don't overcook the meat. This will make it tough and dry. Cook it until it is just cooked through, about 5-7 minutes.
Use a hot pan to sear the meat. This will help to create a nice crust and lock in the flavor.
Add the holy basil leaves at the end of cooking. This will help to preserve their delicate flavor.
Serve with rice or noodles. Pad gra prao is typically served with rice, but it can also be served with noodles, such as rice noodles or flat rice noodles.

Conclusion:

Pad gra prao is a delicious and easy-to-make Thai dish that is perfect for a quick and easy meal. It is made with fresh ingredients and is packed with flavor. If you are looking for a new Thai dish to try, pad gra prao is a great option.