I wanted to start my first recipe with the most simple, delicious, and the most popular à la carte dish in Thailand, “Pad Kaprao,” Kaprao refers to holy basil (Ocimum tenuiflorum), not to be confused with sweet basil that is usually found in drunken noodle, fresh roll, or pho. Holy basil has a distinct aroma, taste, and texture. It is the essence of this dish, together with garlic, Thai chili pepper, and soy sauce. If you have these four ingredients stir-fried with any protein, you will get a version of Pad Kapro; the rest is up to your imagination. (Detail recipe at the bottom of the page)

What are the key ingredients of Pad Kaprao?

Pad Kaprao's key ingredients are

• Holy basil (I use Italian sweet basil when I’m desperate)

• Thai chili pepper

• Garlic

• Soy sauce

Optional seasoning

• Maggi/Golden Mt. seasoning sauce (for umami)

• Oyster sauce (I usually do not like oyster sauce in mine)

• Fish sauce (I usually sprinkle this over rice while eating and not while cooking)

• Sugar/other sweeteners

Variety of Pad Kaprao

My favorite Pad Kaprao is the ground beef one (in the picture) since I like it dry, spicy, and garlicky. Common proteins cooked into Pad Kaprao are pork, chicken (anything but breast), prawn, squid, and crispy pork belly. Gound, or thin slices, are the most common cut since they absorb the sauce best and are easier to eat with rice.

How to enjoy Pad Kaprao

Pad Kaprao is usually served with rice and a sunny-side-up. Thais enjoy Pad Kaprao, any day and any time of day. I believe this is Thailand's true ‘national dish.’ We even give the dish the nickname of a ‘no-brainer dish’ since it’s available anywhere in Thailand and, without fail, will satisfy one’s salty&spicy craving.

This post contains affiliate links which we are compensated for if a purchase is made. Using links costs you nothing and helps to support the ongoing creation of the content.