Entree/ Meal Prep/ Recipes

Pad Gra Prao [Thai Basil Stir Fry]

 

As I type this, I am planning an intensive trip to Thailand with J. I cannot wait for the amount of eating we will be doing there. The first time I had Pad Gra Prao was at Khao San Road. Ha! I wish I meant the real Khao San Road. No, I actually mean a famous Thai restaurant here in Toronto. This restaurant serves authentic Thai dishes that packs flavour. If you haven’t been yet, drop everything and go!

I became obsessed with this dish. It was a nice break from the typical choices of Pad Thai and Thai curries. It truly has all Thailand essence into one simple dish – salty, sweet, spicy and sour. It’s exotic comfort food. I think the reason why it resonates with so well is because it reminds me a lot of a Filipino dish my mom makes. I don’t actually know the name of the dish but it had a very similar taste. It reminded me a lot of my childhood. It was one of my mom’s quick go to dishes.

Tasting Pad Gra Prao brings so much warmth and ease into my life as I eat every bite. I needed more and all the time! It has taken me a few tries to get it to the perfect balance I really enjoy.  This recipe is my healthier and lighter version yet still keeping the flavour.

What’s your favourite Thai dish?

 

Pad Gra Prao [Thai Basil Stir Fry]

Print Recipe
Serves: 6 Cooking Time: 20 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon oyster sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 4 bird's eye chili/red thai chili (roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • 1 medium size shallot (sliced)
  • 400g ground pork (or chicken/beef or tofu)
  • 4 to 5 bok choy (chopped)
  • 1/2 red bell pepper
  • 1/2 cup thai basil (holy basil if you have it but NOT italian basil)

Instructions

1

In a small mixing bowl, mix the oyster sauce, soy sauce, fish sauce, sugar and water together. Set aside. This is your cooking sauce you will use for later

2

In a pestle and mortar, crush bird's eye chili and garlic until a fine paste (you can use a small processor if you don't have a pestle and mortar)

3

In a very hot wok, heat up vegetable oil for about 1 minute

4

Add chili/garlic paste and shallots and saute until fragrant (less than a minute)

5

Add ground pork and cook until it's slightly brown

6

Add the cooking sauce you mixed together earlier. Cook for another 3 minutes

7

Add red bell peppers and bok choy. Cook until vegetables are slightly soft. About 5 minutes

8

Take off the heat and add your thai basil and mix

9

Season if you need to but the cooking sauce already has strong salt flavours

Notes

Serve with steamed rice and a fried egg

 

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