How to make Thai Basil Stir fry or Pad Gra Prow, a classic Thai street food stir fry dish.
Thai Basil Stirfry or Pad Gra Prow (Pad Gaprao) is one of my favourite Thai dishes of all time.
Type of Basil
Every time I’m in Bangkok, there’s a 80% chance I’m having this for one of my meals. It is actually so easy to make but there’s one huge reason why I haven’t been able to make this as often as I’d like… the lack Of Thai Basil, which is the most crucial ingredient. I recently scored myself a Thai Basil plant so I can finally make this more often.
Yes, you can buy Thai Basil in the supermarket, but I find it too expensive, plus it doesn’t stay fresh for too long. Thai Holy Basil, is the more correct basil to use, but Thai Basil works too. Regular Italian basil will also work.
TLDR; any basil easily available to you will work in this dish!
What type of Protein?
In Thailand, the more typical protein used is minced chicken or pork. I used minced beef because it’s a freezer staple for me. This can also be made vegetarian, with minced shiitake mushrooms, or finely chopped firm tofu.
This is best served over white rice, and a fried egg.
Serving for 2 pax.
- 300g Minced Beef (other proteins include chicken, or mushrooms and tofu for a vegetarian version)
- 5 cloves of garlic
- 4 Thai Bird’s Eye Chilies
- Sauce Bowl
- 1 tbsp of oyster sauce
- 1 tbsp of light soy sauce
- 1 tbsp of dark soy sauce
- 1 tsp of Fish Sauce
- ½ tsp sugar
- 1 Cup of Thai Basil leaves
- 1 egg for frying
- Oil for frying