Thai classic simple and quick

Fast recipe for the Street food classic from Thailand Pad Kra Pao. This hearty, spicy, slightly sweet, sharp dish with the distinctive aroma of Thai-Basilikum is a real taste experience that you are guaranteed not to get enough of.

When I was in Thailand last summer, I discovered a new dish for myself. While I Green Thai curry and Pad Thai I got to know on my first trips, this time Pad Kra Pao was a real revelation for me. One evening we spontaneously ate it on a small stand on the side of the road, around which many locals had already gathered (always a good sign).

And what can I say, it completely blew me away! So much that we were eating there the next evening. And I absolutely had to cook the dish at home and in a vegetarian variant! After a bit of experimenting, this veggie Pad Kra Pao was created, which, like its Thai original, is wonderfully spicy, sharp, super hearty and extremely aromatic.

What is Pad Kra Pao?

As is so often the case with Asian dishes, the name program is also here. Pad Kra Pao is composed of the terms “phat” (fried) and Cathrao (holy basil) and therefore describes a fried dish with a sacred basil.

We would already be with the heart of the recipe, namely the Holy Basil. It has an unmistakable, peppery, slightly clove -like taste and gives this dish its typical flavors. Unfortunately, it is difficult to get from us. “Horapa” is much more widespread, which we know as Thai basil. It tastes anis -like and is sweeter than the holy basil. It is the best alternative and can also be obtained in well -stocked supermarkets. But search through the Asiashop you trust. Sometimes you are lucky and get holy basil in this country too. Alternatively, you can also grow it in your own garden.

Other important ingredients for Pad Kra Pao

In addition to Holy Basil, there are a few more typical ingredients to cook really delicious Pad Kra Pao.

Thai chilis are also known as “birdseye chili” and really very sharp. For our recipe you are mixed with garlic and shallots into a paste. You can reduce the level of sharpness by removing seeds and membranes.
Veggie Hack: Is an ideal substitute for conventional minced meat. Due to the intensive aromas of the sauces and the Holy basil, there is really hardly any difference to the original. I have already tested various veggie-hack options and found the Pad Kra Pao very tasty with everyone.
Saucy: We need soy sauce and fish sauce as a basis for the recipe. They bring saltness, Umami and aroma to the court. Dark soy sauce and oyster sauce then ensure deeper, rounder flavors. Important: Fish sauce is basically not vegetarian! However, there are good vegetarian and vegan alternatives that mostly consist of a mixture of soy sauce and algae. They are very tasty and an excellent alternative. Asteave sauce is usually already vegan, here the name is happy to deceive; But if in doubt, check the label.

Palm sugar: The court rounds off perfectly. As so often in Asian recipes, sugar is the secret of why they are so irresistibly tasty. A good alternative is brown sugar here.
Jasmine rice: He is the classic par excellence in the Thai kitchen. You are also welcome to use a brown jasmine rice here.
Fried egg: Kai dao on Thai is often served with Pad Kra Pao. The perfectly liquid egg yolk is simply unbeatable in combination with rice and the spicy hack!

So your Pad Krapao succeeds perfectly

Cooking rice – This takes longest in this recipe. That’s why you should start with it. You can also cook the rice beforehand and keep warm in the rice cooker or pot until you need it.
Mixe chili, garlic and shallots. I like to take my little food processor, but you can also chop the ingredients very, very finely. Extra tip: Give the stems of the Holy Basil into the food processor and mix it very fine. They are full of aroma and it would be a shame to simply dispose of them.
Mix the sauce – It is easy in a small bowl. Make sure that the palm sugar dissolves well. I like to rub it with a fine cheese disc so that it can be done faster.

Then fry the fried eggsbecause as soon as the Holy Basil is in the pan, you should serve the Pad Kra Pao directly.
Brate at the end On high heat, the chilli garlic-scarf paste first add the hack and let it become crispy before the sauce and basil leaves are added. Serve the Pad Kra Pao immediately with the boiled jasmine rice and fried egg.

FAQ – what else you need to know about Pad Kra Pao

Can you adjust the level of sharpness?

You can determine the level of sharpness yourself by the amount of chili that you give to the court. Typically, Pad Kra Pao is very sharp, but I like to prepare it a little milder. Just remove the seeds and the membrane from the chilli before you process them. Attention, be sure to put on gloves! If you like it sharper, you can of course also use several Thai chili!

Can you prepare Pad Kra Pao with more vegetables?

A very delicious variant of Pad Kra Pao is to give vegetables such as green beans, peppers or half rings cut onions. So you give him a little more fiber and vitamins.

Does the recipe also work vegan?

Make sure to use vegan fish sauce and leave out the fried egg. The dish also tastes so wonderful. In fact, I ate it more often in Thailand without egg.

Can you keep the remains or cook the dish?

As usual for Thai Street food, the dish tastes best. If something is left, you can warm up the remains the next day. To prepare the court, you can prepare the Chili-Knoblauch-Schalotten mix and the sauce in advance and thus reduce the active cooking time a little later.

If you now also have an appetite for this Thai Street food classic and try it out, please write it to me in the comments how succeeded! And let me know which Thai dishes I should test next!

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Vegetarian Pad Kra Pao: Thai classic simple and quick

Discover our vegetarian Pad Kra Pao-the Thai Street food classic in a fast, spicy veggie version with Thai-Basilikum, Jasminreis and Freistierei. Perfect for the end of the day!

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Preparation 10 Minute

Cooking/baking time 10 Minute

Total time 20 Minute

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Ingredients for the Pad Kra Pao:

1 Thai-chili

4 Cloves
1 Shallot
1 Tin Soy sauce bright

1 Tin Fish sauce vegetarian
½ Tin Oyster sauce vegetarian
½ Tin Soy sauce dark

1 Tin Palm sugar Or brown sugar
2 Egg
2 Tin Vegetable oil

250 G Veggie-hack
15 G Saint basil Alternatively Thai-Basilikum

Put the rice together with the water in a small saucepan and then cook the rice according to the package.
Free the Thai-Chili from the stalk and, depending on the desired level of sharpness, also from the seeds and membranes. Peel garlic and shallot and put everything in a small mixer or food processor. Mix the ingredients briefly until you have a fine consistency. Alternatively, you can also chop the chilli, garlic and shallot very finely.My tip: Mix the stems of the Holy Basil, they are real aroma bombs.
Mix in a small bowl of soy sauce, light and dark, as well as fish sauce, oyster sauce and palm sugar.
Shortly before the rice is finished, you start frying the fried eggs. Take them out of the pan as soon as they are cooked and keep them warm.

Fry the mixture of chilli, garlic and shallot in a little oil. Then add the hack and fry it crispy. Then pour the sauce mixture over it and add the basil leaves.
Serve the Pad Kra Pao with rice and fried egg.

It is best to prepare Pad Kra Pao very fresh. If you want to prepare something, you can finely chop garlic, shallots and chilli in advance and mix the sauce in advance. However, this should not be done more than one day in advance. Because the preparation is done in total in a good 20 minutes, Pad Kra Pao is an ideal after -work dish anyway!