Pad Krapao Nua
One of Thailand’s most famous street-food dishes. Simple, spicy, fast and full of flavour. Traditionally made with pork or chicken — this is how we do it, with beef.
Method
Six steps · fast, over high heatCrush the aromatics
Roughly crush or finely chop the garlic and chilies.
Heat the wok
Heat oil in a wok or frying pan over high heat. Add the garlic and chili and stir-fry quickly until fragrant.
Brown the beef
Add the beef and cook until browned.
Season
Stir in the oyster sauce, fish sauce, soy sauce, sugar and a small splash of water. Cook everything together for another minute.
Add the basil
Add the basil at the end and stir until just wilted.
Serve
Serve immediately with jasmine rice and a crispy fried egg on top.
From our kitchen
Tips from the streetHigh heat is the key to authentic flavour.
Holy basil gives the most traditional taste.
The dish should be spicy, rich and slightly salty.
In Thailand, Pad Krapao is often cooked fast over very high heat in street-side woks.
More from our kitchen
All recipes →Every recipe cooked and tested at home — by Magnus & Lek