How to PAD KRA PAO Anything (Thai Holy Basil Stir Fry)

Turn anything you have into pad kra pao (pad gaprao) with this recipe!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

[yoloyellowjello]

Pailin!!! I wish there was a YouTuber like you for every country in the world. I need hot Italian kitchen, hot Indian kitchen, hot Korean kitchen… the list goes on you get the idea. I love the way you explain things and even when you explain substitutes or the history of the dish!

[leslie-annepepin]

That is absolutely my favourite Thai dish! If you took a couple of stalks of holy basil, remove some bottom leaves and put the stalks in a jar of water with the part you removed the leaves from kept covered in water, they will root. Then you can just keep it growing like that (change water every 3 days), or plant it. I’ve done this with many herbs I get from the grocery store that come in those flat plastic containers. I have a row of different herbs in water on my kitchen window sill. Yum!!

[alexdee]

I am Filipino but I love Thai cuisine. I got it from my father who travels a lot to Thailand when he was still alive. Cooking Pad Krapao reminds me of him.

[nkseds]

A couple of years ago, I came across a Holy Basil plant here at my local grocery store here in Texas. I was totally shocked to find it. I had only heard of it because of you, so I brought it home and planted it. It grew huge and I got many great woks full of Pad Krao Pao. I lost the plant during a freeze and have not seen another one, but one can only hope. Thanks for the great recipes and tips.

[davidpaw]

You're not lying when you say you can make it with any protein. My mom once made it with fish and another time with shrimp/prawn with the golden stuff from the heads. Just incredible.

[mbt]

Holy Basil seeds are easy to find online and can be grown outside in summer almost anywhere. Here in Florida it seeds and regrows itself almost without effort, and the bees love it. Great for thai dishes and also makes a nice tea. I was even able to get a purple variety, so I grow that alongside the standard green. It would probably grow in a sunny window indoors in cold climates, but I haven't tried that myself.

And yes, it makes a big difference between using Italian basil or even regular "sweet" Thai basil.

[Merit_Liege]

I recently learned that the Thai gov invested in culinary diplomacy to establish Thai restaurants all across America! Amazing concept. Love this dish! Very simple, very delicious. 😊
ขอบคุณ🥰

[cgtang]

I saw lots of Thais freak out when they see long green beans in Pad Kaprao, as a mid-30s thai southerner, I see no problem since I see people here put it in their Pad Kaprao all my life. (here you'll find long green beans at least in Pad Kaprao, Pad Kapi, Pad Kruang Gaeng.) The most taboo one should be carrots. It's so out of place. lol

[charliepowell]

I've been cooking recipes from your book for years, and honestly, each one has been amazing and full of flavor. Thank you for sharing your book with the world. Personally, my copy is the most used in the house. I can't wait to try this recipe. 😊

[Lovemotorbikes]

Love Pad Kra Pao, we have it once a week, we bought ourselves a mincer/sausage maker at Xmas and decide to make Pad Kra Pao sausages, they are fantastic better than any sausages we have made or any store bought, just changed a few thing from your previous recipes to suit a sausage recipe.

[X-X-X]

I found holy basil at a nursery last year and grew some at home, at least the seeds should be easy to come by just about anywhere. I will grow it again (and more of it) this year. It just grew in a container like any other basil here in NorCal. Something to investigate depending on where one lives.
I'll be making this dish later this week, with left overs from a whole chicken I'll be roasting on Tuesday. Yumm!

[Jkcreswell]

I have been wanting Pad kra pao for several years now! My daddy was military RIP. After he retired, he taught defense communication in Saudi Arabia for 10 years. During his RNR, he would visit Thailand. When he came home to visit, he would always take me to a Thai restaurant and this is what he always ordered for me. I tried making this dish once last year. I failed. It was watery and I used Italian basil. The Italian basil had a very strong taste. I will try using Thai basil next time. Thank you so much for sharing your knowledge!

[cellobarney]

I ate this once a day for 4.5 months in Ubon! Love it! Thank you for this recipe/formula!

[Frenzy]

I love how much confidence Pailin has gained compared to her early videos. It's great how openly she shows her "quirks" now. Aside from her great recipes, that makes her even more likeable.
Btw, I got my bai kaprao just before I came home seeing this video. Perfect timing!

[bee_nee]

I have Pad Ka Prao every single weeks. Can’t really get Thai Holy basil where I live, so I always use a big bunch of Italian basil rather than Thai sweet basil. This what Thai people really eats, true National dish! Been watching คุณไพลิน for years. Love your videos 😊

[genjii]

This is my favorite Thai dish, and one of my top ten dishes overall.

I like mine with chicken, green beans, onions, Bell peppers, and tomatoes. Plus extra sauce! Make sure you're having it with real Thai Jasmine rice.The tomatoes really brighten it up! I used to live in Seattle where Thai food is *everywhere*.

[susanstaples]

I couldn't find holy basil anywhere. However, I found holy basil seeds. I live in Maine USA. I started the seeds inside in March. They transplanted beautifully. I also bought a mortar and pestle that is similar to yours . No opportunity to buy fresh Thai chilis in Maine but got them dried

[johnford]

You looked so happy when you placed that first spoonful in your mouth! LOL! The true sign of a tasty dish. Thank you for sharing.

[kathrinphan]

Oh, I love this dish so, so much. We often make it here at home with prawns.
Last year, both my bought bai horapa and my kra pao bloomed (I like to just put it in the water like a bunch of flowers - sometimes it lasts so extremely long, sometimes not at all 🤷🏽‍♀️. I have collected the seeds and hope to grow it in pots in the spring.
Much love from Switzerland

[betruthful]

This way is good for my 3rd generation (grand children). However, I still LOVE the TRADITIONAL Pad Ka-Prao.... Still love your cooking.