There are Thai dishes that you come across again and again because they are simple, popular and extremely tasty. One of these is pad kra pao or, in this case, pad kra pao kai dao. Pad (fried) with kra pao (holy basil) and crispy fried egg (kai dao). A wonderful combination that you can find in countless cookshops and restaurants in Thailand and all over the world. Here is my recipe for you.
Pad Kra Pao – The dish
Pad Kra Pao is one of the most popular dishes in Thailand. The dish’s characteristic aroma comes from the holy basil, a plant native to Thailand, which gives the dish its name and unique flavor. In Thai culture, pad kra pao stands for quick, nutritious street food. The dish originated in Bangkok’s cookshops in the 1950s.
I find it fascinating how this simple street food dish has evolved into a national cultural dish. The combination of minced meat, hot chili peppers and the aromatic holy basil makes it a perfect meal for every day. Especially when topped with this wonderful fried egg, which becomes slightly crispy around the edges while the yolk remains runny.
The dish can now be found in almost every Thai restaurant worldwide. In Thailand itself, it can be found on every street corner. The simple preparation and readily available ingredients make it a popular dish for amateur cooks. Outside Thailand, normal Thai basil is often used instead of holy basil. However, I would not advise you to do this. Read more about this in the next section on Kra Pao. In recent years, numerous variations of pad kra pao have been created: with tofu for vegetarians or with seafood instead of pork.
Kra Pao – Holy basil
Holy basil, or kra pao, differs significantly from Mediterranean basil due to its spicier, peppery taste. The plant plays an important role in Thai cuisine and is also used in traditional medicine.
The plant grows as a small shrub and reaches a height of 30 to 60 centimeters. The leaves are dark green and have a purple stem. The leaves have a pointed shape and are crowned by small inflorescences. Compared to Mediterranean basil, the leaves are smaller and narrower. The plant thrives particularly well in tropical climates and requires plenty of sun and warmth.
The plant requires a sunny location with temperatures between 20-30°C and nutrient-rich, well-drained soil. Sow directly in the open ground or in seedling pots in spring. The planting distance should be around 30 cm. The leaves can be harvested continuously as soon as the plants have reached a height of around 20 cm. For optimum aroma, I recommend harvesting early in the morning. Propagation is best achieved by seeds or cuttings in spring. Regular watering and occasional fertilization promote growth.
Holy basil often grows as an ornamental plant in Thai temples and is used in religious ceremonies. Thai medicine uses the plant to treat colds and stomach complaints. Many families grow it in their home gardens. In the kitchen, it is indispensable for authentic pad kra pao dishes.
The taste is intensely spicy with peppery and slightly hot notes. A distinct aniseed aroma distinguishes it from sweet basil. The leaves are usually used fresh and only added at the end of the cooking time. This preserves the intense aroma.
Preparation of Pad Kra Pao
Preparing this Thai dish requires timing and the right balance of flavors. With the right ingredients and techniques, the dish can also be made at home. The basic ingredients for pad kra pao are minced pork or chicken, holy basil, garlic, Thai chili peppers and oyster sauce.
The slightly crispy fried egg is essential for me. I love it when the runny egg yolk mixes with the minced meat and the seasoning of the other ingredients. If you’re not really into that, I recommend a Thai omelette as a topping. The khai jiao is something very special.
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Pad Kra Pao – Thai Klassiker mit heiligem Basilikum
- Total Time: 35 minutes
- Yield: 2 Personen 1x
Ingredients
400g Schweinehack
1 Bund Heiliges Basilikum
2 Eier
Öl zum Braten
Jasminreis
Für die Würzpaste
2 Schalotten
2–3 Zehen Knoblauch
1–2 frische Chilis, je nach Schärfe
Für die Sauce
2 EL helle Sojasauce
1 EL dunkle Sojasauce
1 EL Fischsauce
2 EL Austernsauce
1 EL Zucker
Instructions
Die Würzpaste herstellen indem alle Zutaten kleingehackt im Mörser zerstampft werden bis die Säfte austreten.
Die Sauce herstellen. Dazu den Zucker in den anderen Zutaten so lange verrühren bis er sich aufgelöst hat.
In einer Pfanne Öl erhitzen. Die Würzpaste darin anbraten bis die einzelnen Zutaten ihren Duft verströmen. Dann das Hackfleisch hinzufügen, mit der Würzpaste verrühren und durch braten. Dabei mit einem Spatel verkrümeln.
Sodann die Sauce über das Hackfleisch gießen und vermischen. Schließlich die ganzen Basilikum-Blätter mit in die Pfanne, verrühren und lediglich zusammen fallen lassen.
In einer Pfanne mit ausreichend Öl die Eier bei mittelgroßer Hitze so braten, dass der Rand beginnt knusprig zu werden, das Eigelb jedoch noch flüssig ist.
Das Pad Kra Pao mit gekochtem Jasminreis und jeweils einem Spiegelei servieren.
- Prep Time: 15
- Cook Time: 20
- Method: Stir Fry
- Cuisine: Thailändisch
