Have you ever wished that your favorite vendor put more meat into your Pad Thai? Or make your Tom Yum less spicy? We have a perfect solution for you!
’Cook Like a Thai’ is a column that brings you authentic recipes of your favorite Thai dishes. Although it is relatively cheap to eat out here in Thailand, home cooking definitely has its perks. That is, you are free to adjust the recipes to your preferences, and opt for higher quality materials!
This week we bring you one of the most common “fast-dish” in Thailand, Pad Krapao!
Servings: 1 Plate
- Sliced or Ground Meat, 300 grams
- Peeled garlic, 1-2 tbsp
- Thai Chili, 20-30 according to preference
- Thai Basil Leaves, 1 cup
- Sugar, 1/2 tsp
- Soy Sauce, 1.5 tbsp
- Oyster Sauce, 2 tbsp
- Cooking Oil, 2 tbsp
- Heat oil over medium heat until hot. Stir-fry minced garlic and chili until slightly brown, then add your choice of meat. Keep stir-frying until the meat is almost cooked, add water if too dry.
- Add in all the sauce and seasonings to taste.
- When meat is fully cooked, mix in basil leaves and turn off the heat
- Serve with rice and a side of chili-fish sauce. Fried egg is optional.
Let us know how your attempt goes, and feel free to share the results in the comments sections on our Facebook Page! Other suggestions or requests for other recipes are always welcomed as well. Bon Appetit!