Today, I’ve got a hot and fresh contribution to our Takeout Fakeout series, and it’s my favorite. Not even going to mess around with it – this recipe is SO GOOD. We have the gorgeous flavors of Thailand to thank for that, of course. If you’re a fan of Thai food and love you some takeout, then you have got to give this Thai Beef with Basil (Pad Kra Pow) a try.
This recipe is a one-pan (plus the rice pot and a mixing bowl), 30-minute meal that will absolutely knock your socks off. It’s recipes like these that I hope will inspire you to dive further into the world of international cuisines. I hope that working with these ingredients – things like oyster sauce and fish sauce – will open up a new world of flavor and keep you coming back for more.
But let’s get to it. We’ve got Pad Kra Pow to discuss real quick …
What is Pad Kra Pow?
Also spelled/called Phat Kaphrao, this is a Thai dish consisting of meat – pork, chicken, or beef most often – that is stir fried with Thai Holy Basil (ka prow means holy basil), garlic, and other flavorful ingredients. You can make this with chicken, which is a very popular choice. That would be called – Pad Krapow Gai (Gai meaning chicken).
What does “Pad” mean in Thai?
Pad = Stir Fried. That seems like a nice thing to know.
Is Pad Krapow spicy?
Yes. I mean, traditionally speaking. Pad Krapow is typically a dish that has spicy Thai chilies or fried into the mix, lending a very steady hum of spice to the dish, that really does come in stronger with each bite. It’s that hurt-so-good sort of spiciness that I personally crave All. The. Time. But again, I have two little kids that I cook for, and who I want to try these worldly dishes, so I do write my recipes in a way that enables you to control the level of spice you get in the end.
How is Thai Beef with Basil (Pad Kra Pow) usually served?
You will most often see Pad Kra Pow served with rice and a sunny side up egg. But sometimes you will see it served alongside a Thai-style fried egg salad called Yam Khai Dao, or simply fried eggs. In my version here today, I skipped the egg and added some crunchy bean sprouts into the mix, some cold sliced cucumber, and also a stack of green beans.
Why do I like to add these very specific things to my Pad Kra Prow? I’m so glad you asked.
My Fare City: Xiao Bao Biscuit, Charleston
Not only is today’s recipe a Takeout Fakeout thing – it is also a part of my My Fare City series (my personal favorite corner of the blog). This is essentially a (new) space where I celebrate and honor the dishes in my delicious home town of Charleston, SC (and beyond) by trying to recreate them in a way that is doable for home cooks.
When you’re in Charleston, please support the restaurants that inspired my recipes – go get the real deal. But if you can’t, then my versions are here to give you a taste. And this one is SO GOOD.
Xiao Bao Biscuit
This recipe was inspired by my favorite dish at my favorite restaurant in Charleston: the Pad Kra Pow at Xiao Bao Biscuit. I lived around the corner from this spot for 6 months and I would walk there on my lunch breaks, get an outside table for one, and order this dish. The heat creeps in as you scarf it down, the bits of minced beef, rice, cooling veggies, silky egg yolk … it all just sort of engulfs you.
It’s a spicy one, Pad Kra Pow. But in the most addictive, beautiful way. Xiao Bao serves theirs with cucumbers, mung beans and green beans. Which explains why you see them in my recipe here.
What is Thai Basil?
Thai Basil (also called Holy Basil) is a type of basil native to Southeast Asia and it is actually a variety of the sweet Italian-style basil that we see sold most often here in the States. Thai Basil has a slightly more savory, spicy, almost anise-like flavor and it has sturdier leaves that stand up to cooking (stir frying) better than other basils.
Can I use regular basil instead of Thai Basil (Holy Basil?)
Yes, absolutely. You should always try to find Thai basil when you can, as its sturdier texture holds up to the cooking better, as well as pressing into spring rolls. But if you can’t find it, Italian-style basil will work as a fine substitute.
If you’re interested in learning more about Thai cooking and Thai culture in general, here are a few great resources to check out:
I hope this Pad Kra Pow recipes intices you to further your adventures in Thai cookery, as it is one of the most delicious and fascinating culinary traditions in the world.
Over on Instagram:
Cookbooks
On YouTube:
Hot Thai Kitchen
What You’ll need to make Pad Kra Pow:
INGREDIENTS
A quick and massively flavorful Thai stir fry of minced beef (or chicken or pork), flavored with garlic and lots of fresh basil. This is traditionally a spicy dish, but you can make it as spicy (or not) as you like.
1 cup beef broth
2-inch piece of fresh ginger, peeled and grated or minced
5 garlic cloves, grated or minced
¼ cup oyster sauce (you can find it in the Asian section of your store)
1 TBSP fish sauce
3 TBSP soy sauce
1 TBSP molasses
3 tsp granulated sugar
Lots of freshly cracked black pepper
1 to 1.5 lbs. ground beef (you can also use pork or chicken, or a combo)
1 TBSP + 2 tsp cooking oil of your choice (I use grapeseed)
2 shallots, thinly sliced
1 Thai red chili, seeded and sliced into rings (or 3 – 4 small sweet peppers, for mild)
1 cup mung bean sprouts, plus more for topping
2/3 cup finely chopped Thai basil, plus more for topping (or whatever basil you can find)
For serving: Cooked Jasmine rice, chopped cucumber, steamed green beans, extra mung bean sprouts, extra fresh basil
How to make Pad Kra Pow
To make the sauce, combine the beef broth, ginger, garlic, oyster sauce, fish sauce, soy sauce, molasses, sugar, and pepper in a large bowl. Whisk to combine and let this sit while you brown the beef.
Add the oil to a large, deep-sided skillet over med-high heat. When it’s shimmering hot, add the ground beef, season it lightly with salt, and spread it out a bit and then leave it alone to get nice and brown for a few minutes. Flip and allow it to fully cook/brown on all sides; takes about 5 minutes. Drain the beef into a colander and return the pan to the stove. Reduce the heat to medium.
Add another couple teaspoons of cooking oil to the pan and add the shallots and sliced pepper. Saute for a couple of minutes until tender and add the beef back into the pan. Add the sauce to the pan, stir to coat everything, and allow the contents of the pan to simmer and bubble until nice and reduced; about 8 to 10 minutes, stirring occasionally. You want the sauce to coat the meat, but this won’t be a super saucy dish. The more you cook it down, the more intense the flavor – which is what you want.
When the sauce has reduced for about 8 to 10 minutes, stir in the mung beans and ⅔ cup of the shredded basil. Serve the finished Pad Kra Pow with rice and the suggested toppings.
If you like the looks of this Thai Beef with Basil (Pad Kra Pow), then you might also enjoy:
Thai Style Peanut Curry Chicken and Noodles
Thai Beef with Basil (Pad Krapow)
A quick and massively flavorful Thai stir fry of minced beef (or chicken or pork), flavored with garlic and lots of fresh basil. This is traditionally a spicy dish, but you can make it as spicy (or not) as you like.
- Yield: Serves 4
Ingredients
1 cup beef broth
2-inch piece of fresh ginger, peeled and grated or minced
5 garlic cloves, grated or minced
¼ cup oyster sauce (you can find it in the Asian section of your store)
1 TBSP fish sauce
3 TBSP soy sauce
1 TBSP molasses
3 tsp granulated sugar
Lots of freshly cracked black pepper
1 to 1.5 lbs. ground beef (you can also use pork or chicken, or a combo)
1 TBSP + 2 tsp cooking oil of your choice (I use grapeseed)
2 shallots, thinly sliced
1 Thai red chili, seeded and thinly sliced into rings (or 3 – 4 small sweet peppers, for mild)
1 cup mung bean sprouts, plus more for topping
2/3 cup finely chopped Thai basil, plus more for topping (or whatever basil you can find)
For serving: Optional fried egg, cooked Jasmine rice, chopped cucumber, steamed green beans, extra mung bean sprouts, extra fresh basil
Instructions
- To make the sauce, combine the beef broth, ginger, garlic, oyster sauce, fish sauce, soy sauce, molasses, sugar, and pepper in a large bowl. Whisk to combine and let this sit while you brown the beef.
- Add the oil to a large, deep-sided skillet over med-high heat. When it’s shimmering hot, add the ground beef, season it lightly with salt, and spread it out a bit and then leave it alone to get nice and brown for a few minutes. Flip and allow it to fully cook/brown on all sides; takes about 5 minutes. Drain the beef into a colander and return the pan to the stove. Reduce the heat to medium.
- Add another couple teaspoons of cooking oil to the pan and add the shallots and sliced pepper. Saute for a couple of minutes until tender and add the beef back into the pan. Add the sauce to the pan, stir to coat everything, and allow the contents of the pan to simmer and bubble until nice and reduced; about 8 to 10 minutes, stirring occasionally. You want the sauce to coat the meat, but this won’t be a super saucy dish. The more you cook it down, the more intense the flavor – which is what you want.
- When the sauce has reduced for about 8 to 10 minutes, stir in the mung beans and ⅔ cup of the shredded basil. Serve the finished Pad Kra Pow with rice and the suggested toppings.
