This classic Thai dish has to be the world’s sexiest quick food, and so easy, healthy and versatile. Plus it tastes amazing.
Pad ga pao (or ka prao as it is usually identified) is a five minute meal, guaranteed, and usually served with steamed rice and a fried egg on top. It is usually probably the most commonly eaten, broadly cherished dishes within the Thai food repertoire. Everyone eats it throughout Thailand all the time.
The beauty of it’s the complete lack of fats and dramas – it is also inexpensive, easy to prepare dinner, and so stuffed with flavour.
It is commonly made with chicken or pork (minced or finely chopped) – but you should utilize anything. Beef, seafood, tofu, vegetables – even bizarre stuff.
The identify ‘pad ga pao’ simply interprets as ‘fried with basil leaves’ – the basil being ‘sizzling basil’, Thai basil’, ‘holy basil’, or ‘bai ga pao’ in Thai.
The basil leaves are available purple (purple truly) or green – but the more frequent variety are green. They develop easily – so plant some in a pot. They appear a bit furry and unappetising, similar to me – but they depart fond reminiscences and a want for more
Ingredients: (to serve 2)
220g Lean chopped or ground meat (it can be chicken, pork, beef, and so on, and even fresh blended seafood)
1 tbsp Fresh chopped garlic
Chillies, lower in half, or on an angle (amount & variety as much as your warmth tolerance)
1 cup Holy basil leaves, fresh
1 tbsp/ 20ml Oil for frying
1 tbsp/20ml Soy sauce (Thai ‘golden mountain’ or ‘healthy boy’ is nice)
1 tbsp/20ml Oyster sauce (Thai Maekrua is superior!)
*Steamed rice for serving
*Fried egg (to placed on prime of the rice)
How one can make your dream come true:
1/. Heat a little oil in a frying pan, wok or sauteuse
2/. Fry garlic until golden over medium warmth
3/. Add chopped/minced meat or seafood
four/. Stir-fry a minute or two until almost cooked.
5/. Add oyster sauce, soy sauce, basil leaves and chilli
6/. Fry the egg
7/. Serve on a plate with steamed rice. Put the fried egg on prime of the rice.
eight/. Take pleasure in your superior authentic Thai dish, and get used to cooking it frequently as a result of anyone who tries it’ll ask for more.
Extra info and cooking suggestions:
The ‘most important’ ingredient can be anything. Experiment.
The sauces can be assorted to taste. Some use candy soy, kecap manis, dark soy (see eiw dum) – which can be an acquired taste. Should you prefer it, go to your life.
The ‘kai dao’ (star egg) is fried egg – but in Thailand it’s normally fried in fairly a little bit of oil in a sizzling wok, so the highest is nearly cooked and the bottom mild brown and a bit crunchy. Your standard fried egg is fine.
The egg is optional. Most individuals have it in Thailand – some individuals don’t. Without the egg, ask for ‘pad ga pao’ – with egg, ask for ‘pad ga pao kai dao’ Another generic Thai that is helpful to know when ordering food: Moo = pork (should not it be “oink”?)
Neua = beef
Gai = chicken
Pla = fish
Goong = prawn
Talay = seafood
Kai – egg
Kai Gai = chicken egg
Kai neua = a bizarre stare – as a result of cows do not lay eggs. However as a euphemism……………Phew! NORMALLY – you serve “pad ga pao” with FRESHLY lower cucumber sticks and ripe tomato. So quick and easy!
Now get cracking and make some quick food that your family and friends will worship you for.
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