Pad Kra Pao is one healthy dish, at least with tofu included. Of course, I didn’t know that when I heard that the Thai cave boys requested for this meal.
As I was reading the recipe book that I received from a cooking class in Chiang Mai, I discovered the recipe and decided to try it for the first time.
In the book written by Permpoon and Suriyan Nabnian, they created a dish using minced pork and it was called moo phad kra prow (Fried Minced Pork with Holy Basil).
According to the recipe book, cooks can also use beef, chicken, or tofu.
The above basil was what was available in the grocery. I used to grow Thai basil in my garden and it has a stronger and sharper flavor that also goes well with curry recipes.
Since I had minced beef on hand, I decided to get additional firm tofu as well. The dish required very simple ingredients such as onion, garlic, lots of basil, and chilies.
The sauce for one-fourth cup minced pork only required a tablespoon of oyster sauce, a teaspoon of Thai fish sauce, and one-eighth teaspoon of soy sauce. Two tablespoons of water or chicken stock plus a little sugar was also added.
Since I included tofu that is bland, I had to add more of the above sauce mixture and simply tasted along the way. I also put double of the original basil leaves required.
The combination of the beef and onion adds much to the flavor especially when they are caramelized. This is one dish that can be cooked long enough until the tofu turns a little brown.
The use of fish sauce balanced with a little sugar gives Pad Kra Pao a more distinctive Thai flavor. I remember cooking a similar clay pot dish using pork, onion, oyster sauce, mushrooms, and tofu.
We only used three chilies and it didn’t turn out that spicy because we added tofu. Perhaps we should put in more next time. When it comes to chili, it really depends on individual preference.
All told, this dish is certainly worth repeating. No wonder the Thai cave boys craved for Pad Kra Pao. It is very easy to make and probably a staple in their homes.
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I tried another version of Pad Kra Pao without the tofu. The recipe called for three to five chilies and I put in all five.
Surprisingly, it was not as spicy as I initially anticipated and the dish tasted so delicious with all the beefy and basil goodness.
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Chiang Mai offers many culinary classes. Those who plan to visit may want to consider attending even for just a day.
https://joyposadaswrites.blogspot.com/2018/07/thai-cooking-class-in-chiang-mai.html
