Lobo brand Thai Holy basil seasoning paste - 1.76 oz each (5 packs)

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Thai chilis, or another spicy chili such as serrano. This is your source of heat, and for a truly authentic pad kra pao, you want to add as many as you can handle!

Can I make this with pork, beef, or seafood? Thinly sliced pork scotch fillet, tenderloin, skinless pork belly, beef sirloin, or flank steak will all work well. You could also use shrimp or other seafood. Skip marinating the pork, beef, or seafood though, and add 1/2 tablespoon of fish sauce to the Pad Kee Mao Sauce. You’ll need 250 grams (8-9 ounces) of whichever protein you choose. Add noodles and sauce: Add the noodles and pour the sauce on top. Stir-fry until everything is evenly combined and coated well in the sauce. Heat the canola oil in a large wok over high heat. Once hot, add the smashed garlic chili paste and the thinly sliced large red chili. Stir-fry for 30-40 seconds. (Note: It can become quite smoky and pungent so open a window or turn on the exhaust fan!) Next, add the onion and stir-fry for 1-2 minutes or until slightly softened.Sharp little bird’s eye chillies and garlic are both mandatory here, and Plunkett-Hogge, Rosa’s and Chongchitnant also add a mild red chilli, which lends both colour and sweetness to the dish. Thompson writes that, “strangely, for this dish, I find that mincing or chopping the garlic and chillies gives a better flavour than pounding them”. I agree: leaving them more intact seems to leave more of their flavour intact, too.

Red and Green Chilies: Although Thai Bird’s Eye chilies are preferred, Holland or any other small hot red and green chilies will work. I’ve also used Thai ‘prik kee nu’ green chilies. Prik kee nu literally translates to “mouse dropping chilies” in English. The name comes from their shape. These tiny hot chilies are fiery hot and even hotter than Bird’s Eye chilies. Use with caution or omit if you prefer a milder dish. Adjust the quantity of hot chilies you use based on your heat level preference.Veggies: Although veggies are not always added to this dish in Thailand, I like to add a few sliced baby corns for some crunch and natural sweetness. You could also add finely sliced green snake beans if you like, which is occasionally used in the dish in Thai restaurants. Let the beef cook, stirring occasionally, until all liquid has evaporated and the beef starts to sizzle and brown further to develop flavour. Once the egg white is browned around the edges, carefully place the yolk into the indentation on top of the white.

TIP: If you've got leftover basil after making this dish, bookmark my all-purpose Thai basil stir fry sauce recipe as a great way to use it up! How to Make Pad Gaprao A delicious, easy to make, four-ingredient savory and sweet stir-fry sauce. It’s made with everyday Asian pantry staples – light soy sauce, sweet dark soy sauce, oyster sauce, and a bit of sugar to balance of the spicy and salty flavors in the dish. 😋 Meal prep: As this pasta can be made ahead, you can use it for meal prep and enjoy it for the next couple of days either for lunch or dinner. Divide it into airtight food storage containers and store in the refrigerator. Then reheat in the microwave for 1-2 minutes or until hot throughout and enjoy! Make ahead and storing: While this dish is best enjoyed immediately or on the day of making it, you can make it ahead up to three to four days in advance. Store it in the fridge in a sealed airtight container if making ahead. Reheat in a pan on the stovetop or in the microwave for a couple of minutes until hot throughout before serving. Open a window or switch on the exhaust fan if needed. Stir-frying chilies over high heat can produce a lot of smoke and pungent fumes. Expect some coughing and maybe even sneezing if you are sensitive. Know that if you are coughing, you are doing it right!This aromatic herb is also used in Vietnamese dishes and Cambodian recipes. How to grow Thai Basil at home? We hope that you have enjoyed this thai holy basil blog post. If you want to grow your own thai basil, it is a simple process as thais grow thai basil plants from seed and require little care but will take up space in your garden or on the sunny windowsill preferably without direct sunlight.”

A little goes a long way with cinnamon basil as its intense flavor can be overwhelming when used in large quantities. Conclusion Mild red chilis. We want to have a lot of chili flavor here, but not so much as to hurt ourselves, so we can add some milder ones. Anything red and mild will work such as red anaheim, long red pepper, mini bell pepper or even red bell pepper if all else fails. While the research is still ongoing, many people enjoy drinking tea made from Thai basil for its potential health benefits. The 4 Best Substitutes for Thai Basil in Recipes Rosemary is another member of the mint family that has a lot in common with holy basil. Not only is it highly aromatic, it can pair well with most of the other flavors that go into dishes requiring holy basil. Note that the pungency of rosemary means that you need less of it to provide the same level of flavor. Start with about a quarter of your recipe’s requirement for holy basil and increase if necessary. Studies have suggested that it contains compounds that may help reduce inflammation, soreness, nausea and more.

Pad kra pao literally means "holy basil stir fry," so the holy basil is the key ingredient here. This recipe uses ground beef, but can be made with any kind of protein. Of all Thai stir fries, this is one of the easiest to make, and a great weeknight recipe as minimal prep is required. And it's gluten free! Ingredients Doesn't matter, because no matter how you spell it, they all point to this same delicious, rustic, spicy stir-fry featuring the aroma of holy basil. For a truly classic way to serve this dish, pour it over rice and top with a fried egg! Thai "Fast Food" Leela Punyaratabandhu’s pad kra pao: don’t even think of leaving out Thai holy basil. All thumbnails by Felicity. Here’s a detailed comparison of the 4 best substitutes for Thai basil in recipes, along with their key characteristics and proper ratios: Substitute Prik nam pla (optional) is a spicy fish sauce condiment classically served with pad gaprao. I like to put it on my fried egg to season it, but some people put it on their rice. You just need some fish sauce, chilis, and a squeeze of lime.