Comments
"Believe it or not, many Thais feel that Pad Kra Pao is the true national dish of Thailand. Thais consume this dish far more frequently than Tom Yum Goong, Panang Curry, Massaman Curry, or even Pad Thai, which is internationally recognized as a signature Thai dish simply because its name coincidentally resembles the country’s. Pad Kra Pao is a popular Thai dish that is simple to prepare. Over 80% of restaurants in Thailand that serve rice dishes include Pad Kra Pao on their menus, making it one of the top choices for Thai diners wherever it is available. The highlight of Pad Kra Pao lies in its bold and spicy flavor profile, derived from aromatic herbs. Garlic and chili are pounded together and stir-fried in oil until a strong, pungent aroma fills the air. There’s even a saying: if no one sneezes uncontrollably from the pungency of the garlic and chili being stir-fried, the dish likely won’t taste good. Once the aromas are released, your choice of protein can be added—be it sliced pork, minced pork, crispy pork, chicken, beef, shrimp, squid, or crispy pork belly. The traditional recipe uses only fish sauce for seasoning, but modern versions often incorporate oyster sauce, soy sauce, or a touch of sugar to balance the saltiness for a more rounded flavor. A little stock may be added to ease the stir-frying process. The dish can be cooked until the sauce completely evaporates or left slightly saucy for mixing with rice, depending on personal preference. Finally, fresh holy basil leaves are tossed in after the heat is turned off, allowing them to release their unique aroma without wilting excessively, preserving their fresh flavor. When it comes to taste, Pad Kra Pao varies greatly—even when ingredients of similar quality are used. Some restaurants excel at crafting this dish, while others fail miserably. This variation largely depends on the sense of nuance of the cook. Like fried rice, Pad Kra Pao requires precise timing, careful heat control, and a balanced use of seasonings to achieve perfection. It’s a dish that showcases complex aroma layers from three key herbs—chili, garlic, and holy basil—combined with the protein of choice and harmoniously seasoned to deliver its signature flavor."
"My fave. Best tried at any street vendor with a Thai fried duck egg!"
"so god"
"อร่อย"
"very delicious"
"Original taste with only basil and fresh chilly is the best taste ever!"
"Looks like someone puked after rating rice. Worst smell and flavor ever"
"Smells terrible. I couldn’t eat it."
"Delicious"
"Best food ever!!!"
