Skip to content
Cook with Ipohbunny

Cook with Ipohbunny

Favourite Malaysian and Asian recipes with time-saving hacks

  • Home
  • About
  • Recipes
    • Cuisine
      • Chinese
      • Indian
      • Japanese
      • Korean
      • Malaysian
      • Middle Eastern
      • Thai
      • Vietnamese
      • Western
    • Ingredient
      • Beef & Lamb
      • Eggs
      • Noodles & Pasta
      • Poultry
      • Rice
      • Seafood
      • Vegetables
    • Meal
      • One-pot meal
      • Breakfast & Brunch
      • Snacks & Sweets
      • Condiments
      • Side dish
      • Soups & Stews
    • Other Home Cooks
  • Stories
  • Contact
  • Toggle search form

Pad Kra Pow

Posted on June 21, 2023June 25, 2024 By Alexandra Wong No Comments on Pad Kra Pow
Jump to Recipe Print Recipe

Pad kra pow is probably my favourite Thai dish of all time.

Not too hard, and one-pot meal at that, I make this quite often. But this update on the recipe is probably the best, the tastiest, most flavourful, most sedap version I’ve done so far. The recipe is inspired by my relative who is well-known for her cooking (her standard is even higher than KL’s top restaurants. Her attention to detail, right down to the proper decor and cutlery for a “simple” saba rice dish she prepared for us) will give Michelin chef’s a run for their money ok!!

While I was at her house a few weeks ago, I saw her cooking pad kra pow for her daughters’ school lunch. I noticed her taste and adjust the flavours several times.

I was surprised, to be honest. Even an experienced cook like her would go through that step for what must be a simple dish?

Then I realised why. She cares about the outcome and the enjoyment of the person eating it deeply. So must taste and check if flavour is ngam (Cantonese for “on point”). Attention to detail is the hallmark of all great cooks.

No shortcuts. No skipped steps, no matter how easy a dish may seem. You have to do the work.

My No 1 tip for a killer pad kra pow

Pad kra pow is best served with a sunny side up fried egg and white rice

You probably have your own favourite pad kra pow recipe. But do consider this tip from my relative: marinate the meat before cooking it. I know most people don’t marinate and just rely on the strong and flavourful sauce combo. However, from experience, I can tell you that the marination makes a difference. A bit more work but the final results are definitely worth the effort.

Pad Kra Pow (Thai Basil Stir-fry Chicken)

This classic Thai street dish is made with fragrant basil leaves and has an intense sweet, salty and spicy sauce that's absolutely addictive
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Asian, Thai
Servings 2

Ingredients
  

  • 150 g Minced chicken (marinate with a drizzle of fish sauce, light soy sauce and pepper)
  • 100 g French beans
  • 5-6 cloves garlic
  • 4-5 red chilli padi
  • 2 pips shallot
  • 1-2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp fish sauce
  • 1-2 tsp dark soy sauce
  • Pinch of white pepper
  • Few tbsp water

Instructions
 

  • Pluck tough stems from basil leaves. Chop french beans into cubes.
  • Mince meat (I used chicken) either by hand chopping or food processor. Marinate with fish sauce, light soya sauce and white pepper. I do this in the morning and leave it in the fridge until dinner time, but 1 hour should be enough.
  • Chop up some shallots. This is just for extra fragrance.
  • Pound together a few garlic cloves and chillies roughly. Adjust number of chillis to your level of preferred spiciness. (See Recipe Note 1)
  • Heat up oil in wok and fry two eggs, sunny side up. I do this step first so that I can reuse the oil.
  • Using the leftover oil, spread minced meat over the wok in a layer and cook until both sides start to acquire browning.
  • Add in shallots, garlic and chillies. Make sure they are in contact with the oil so that they can flavour it.
  • Add french beans.
  • Add fish sauce, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sufficient water to get that sauciness. Taste and adjust. (See Recipe note 2)
  • When chicken and french beans are completely cooked, and sauce has reduced to your desired thickness, turn off heat and add basil leaves. Toss to mix until the leaves are wilted to your desired wilty-ness. Serve with sunny side up egg and rice, enjoy!

Notes

  1. Pro tip: if you don't want it to be so spicy, don't pound so long. The longer you pound, the more of the capsaicin (the property that gives chillies their spiciness) you activate.
  2. The amounts in the recipe are just estimates because everyone has a different personal preference. Dark soy sauce gives it the dark colour and helps the chicken to caramelise while fish sauce can be very salty. I suggest you add bit by bit, especially the dark soy sauce and fish sauce which can be very overpowering.
Keyword chicken, one-pot meal, poultry, rice

For more Thai-inspired recipes, check these out!

Post Views: 3,410
Recipes, Rice, Thai

Post navigation

Previous Post: Hyderabad Mutton Masala
Next Post: Mee Tikus Viral in Medan Kidd, Ipoh

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Most Popular Recipes

  • Braised Yee Mee (92,859)
  • Mum’s Fried Beehoon (34,950)
  • Hyderabad Mutton Masala (30,746)
  • Sang Har Meen (29,765)
  • Pengat Pisang (25,329)
  • Claypot Chicken Rice (24,253)
  • Nyonya Otak-otak (23,249)
  • Kai Si Hor Fun (18,175)
  • Braised Fuchuk Fish Head (16,808)
  • Woo Thau Koh (Yam Cake) 芋头糕 (16,041)

Site Map

  • Home
  • About
  • Recipes
    • Cuisine
      • Chinese
      • Indian
      • Japanese
      • Korean
      • Malaysian
      • Middle Eastern
      • Thai
      • Vietnamese
      • Western
    • Ingredient
      • Beef & Lamb
      • Eggs
      • Noodles & Pasta
      • Poultry
      • Rice
      • Seafood
      • Vegetables
    • Meal
      • One-pot meal
      • Breakfast & Brunch
      • Snacks & Sweets
      • Condiments
      • Side dish
      • Soups & Stews
    • Other Home Cooks
  • Stories
  • Contact
  • Instagram
  • LinkedIn
  • TikTok
  • YouTube

Who’s Ipohbunny, lah?

Welcome!

I’m Alexandra Wong, a self-taught Malaysian home cook. I created this website so that I can remember how to cook the things I love to eat myself! A travel journalist and author by profession, mostly known for my feelgood stories about Malaysia, I love exploring new places to eat. Hit me up if you’re in Penang and Ipoh!

Copyright © 2025 Cook with Ipohbunny.

Powered by PressBook WordPress theme