Private chef and author Lilian Hiw, of Lilian’s Kitchen, shares a traditional Thai dish she never tires of cooking
There are some dishes I never tire of cooking. Pad kra pow is definitely one of them.
It is one of those simple Thai dishes where a few everyday ingredients, a hot wok and the right balance of flavours come together to create something incredibly delicious. It is quick, fragrant, savoury, spicy and hugely satisfying.
If you have ever travelled to Thailand, you may well have encountered it in a small roadside café, a bustling food market or a humble family-run restaurant. It is one of Thailand’s most popular everyday dishes.
The name itself gives us a clue. ‘Pad’ means stir-fried, while ‘kra pow’ refers to holy basil, the aromatic herb that gives the dish its distinctive character. Traditionally, pad kra pow is made with minced pork, although minced chicken, beef and even prawns are delicious alternatives. I particularly like using minced meat because the little pieces become wonderfully caramelised in the wok, absorbing all the flavours of the garlic, chilli and sauces.
And then there is the fried egg
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A classic pad kra pow is often served with a fried egg, perched on top. The edges should be beautifully crisp and lacy, while the yolk remains runny. When you break into it, the yolk runs into the spicy meat and steamed rice. For me, the crispy fried egg on top is essential; this combination makes you want to scrape every last grain from the plate.
The secret is plenty of oil and a properly hot pan. Crack the egg into a small bowl first – this makes it easier to slide into the hot oil and avoids getting splashed. It should immediately sizzle and bubble around the edges. Leave it undisturbed and spoon a little hot oil over the white. The edges will become crisp and golden while the yolk stays soft and runny. Lift out with a slotted spoon, drain briefly and perch on top of your pad kra pow.
It’s not a complicated dish, but the cooking needs to be organised. Once your wok is hot, everything happens very quickly.
My cooking clock
I developed the cooking clock as a simple way to organise your ingredients and cooking sequence. Think of your plate or tray of prepared ingredients as the face of a clock. The ingredient that goes into the pan first sits at 12 o’clock, and the rest follow around the clock according to how long they need to cook.
Ingredients that take longer to cook are added earlier in the sequence, while those that cook quickly are added later. For example, root vegetables might be positioned around 3 o’clock, green leafy vegetables at around 6 o’clock, with herbs and garnishes towards the end at 11 o’clock.
It is particularly useful for stir-frying because, once your wok is smoking hot, there’s no time to be chopping garlic or rummaging through the fridge for the next ingredient. Everything should be prepared, measured and within easy reach.
For pad kra pow, my garlic and chilli are ready to go first, followed by the minced meat and seasonings, with the basil waiting patiently until the very end.
I use my cooking clock for all sorts of cuisines, not just Asian cooking. Try it next time you are cooking and you’ll see just how much calmer it is in the kitchen when everything is in its place.
Choice of ingredients
Don't worry if you can't find Thai holy basil. Holy basil is traditionally used in pad kra pow, but Thai sweet basil makes a good alternative and is much easier to find. Even ordinary basil will work at home. The flavour will be slightly different, but it will still make a delicious stir-fry. I am always happy to adapt a recipe rather than let one hard-to-find ingredient stop me from cooking it.
Another essential element is the chilli. Thai food is all about balance, and the heat should complement rather than overpower the other flavours. How much chilli you use is entirely up to you. I would always suggest starting with less and adding more if you like your food fiery. You can also put fresh sliced chillies on the table for those who want an extra kick. Serve it simply with steamed jasmine rice and you really don’t need much else.
Recipe
This month, I’m sharing my recipe for pad kra pow. Before you start cooking, get everything prepared and set up your cooking clock. Once that wok is hot, you should be able to move effortlessly from one ingredient to the next.
Turn up the heat, get your wok sizzling and let the garlic, chilli and basil fill your kitchen with that unmistakable aroma of Thai cooking.
And whatever you do, don't forget the egg!
Until the next time, take care of yourself!
PAD KRA POW
Thailand’s beloved stir-fry, this dish is symbolic of speed and punchy, spicy flavours. ‘Pad’ means stir-fry, and ‘Kra Pow’ refers to holy basil – added at the last moment to preserve its fragrance. Made with minced pork, chicken or beef, it’s cooked quickly with garlic, chilli, fish sauce, soy sauce and sugar. It stems from humble working-class roots, providing a staple and affordable meal for labourers and office workers. It’s served with plain jasmine rice and is often topped with a fried egg that has crispy edges and a runny yolk.
Serves: 4
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
500g minced pork, 12% fat (see chef’s tips)
4 tablespoons vegetable oil
4 garlic cloves, coarsely chopped
2 or 3 red chillies, sliced (quantity to your own taste)
1 large bunch holy basil, leaves picked (can be substituted with sweet or Italian basil)
Sauce:
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon dark soy sauce
1 teaspoon caster sugar
Serving suggestions:
4 fried eggs (optional, but highly recommended)
Jasmine rice
Method:
1. Heat two tablespoons of the oil in a small frying pan over a high heat until very hot. Crack one egg into a small bowl to make it easier to slide into the hot oil and avoid getting splashed. The egg should sizzle and bubble immediately around the edges. Leave it undisturbed for a moment, then tilt the pan slightly and spoon some of the hot oil over the white. Fry until the white is crisp and golden around the edges, while the yolk remains runny. Lift out with a slotted spoon and set aside. Repeat with the remaining eggs.
2. Heat the remaining oil in a large frying pan or wok over high heat. Stir-fry the garlic until lightly browned and fragrant, being careful not to burn it. Add the chillies and pork mince and stir-fry until almost cooked.
3. Pour over the sauce and stir until well combined. Add the basil leaves and stir-fry until just wilted.
4. Serve with jasmine rice and fried egg.
Chef’s Tip
If you prefer to use lean pork, mix it with 2 teaspoons of corn flour to keep it moist.
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