How to Prepare Perfect Spicy Thai Basil Stir-fry (Pad Kapow)

Spicy Thai Basil Stir-fry (Pad Kapow). Heat large skillet over high heat. Stir in shallots, garlic, and sliced chilies. Without further ado, here is my Thai Pad Krapow recipe: Thai Pad Krapow Recipe.

Great recipe for Spicy Thai Basil Stir-fry (Pad Kapow). Pad Krapow, Pad Kapow, Pad Gra Pow, Phat Kaphrao or how-ever you want to spell it, is just minced meat, sometimes fish, fried with basil garlic and chillis. Super simple and super easy, a great way to start off your Thai cooking journey.. 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)

1. Prepare of Minced Meat/ Ground Meat- About 500g should be okay, any mince is fine I like using Pork.
2. Prepare of Lots of Garlic- Probably a whole head if that's what it's called.
3. You need of Chillis (I always use Birds Eye chillis)- Use as many as you like. You know what you can handle.
4. Prepare 1-2 sticks of Lemongrass- About.
5. It's of Holy or Thai Basil- A handful of the leaves.
6. Prepare 1 tbsp of Dark Soy Sauce.
7. Prepare 1 tbsp of Sugar.
8. You need 2 tbsp of Oil.
9. Prepare 2 tbsp of Light Soy Sauce-.

Tips for Vegetarian Thai Basil Tofu Stir Fry (Tofu Pad Krapow) Start with extra firm tofu. This is crucial because it holds less water and its texture is most similar to ground meat for stir fries. Soft tofu will be too watery and it's a completely different texture, almost pudding like. To make the stir-fry sauce, mix together the oyster sauce, fish sauce and sugar.

Spicy Thai Basil Stir-fry (Pad Kapow) instructions

1. 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..
2. Cut the stem off the chillis and roughing chop them up but not too finely..
3. Cut the lemongrass in half and roughly chop that too..
4. 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!.
5. On medium heat pour your oil and add the mixture we minced earlier, don't fry too much just gently heat up until fragrant..
6. 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..
7. Now it's time to add everything else, pour the light soy sauce, dark soy sauce, a spoon of sugar and keep stir-frying..
8. 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..
9. Serve with rice and a fried egg and you're done!.

Add the paste and cook for half a minute. Add the zucchini and the stir-fry sauce. 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. In this Thai basil chicken recipe, you'll learn to cook an authentic Thai street version of the dish.