Pad Gra Prow
Stir-fried minced pork with Thai basil, chili, garlic, and fried egg on rice.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Longtail Kitchen
Pad Gra Prow's origins are relatively modern, emerging as part of Thailand's culinary adaptation to increasing urbanization and the availability of diverse ingredients. It's believed to have evolved from simpler stir-fries, incorporating readily available ingredients like basil and chili to create a quick and flavorful meal. The influence of Chinese stir-frying techniques is also evident.
Pad Gra Prow is ubiquitous in Thailand, a staple found everywhere from street food stalls to upscale restaurants. It's a symbol of Thai comfort food, valued for its quick preparation, affordability, and bold flavors.
Street Food Staple
Pad Gra Prow is one of the most common and accessible street food dishes in Thailand. It's readily available at almost any time of day or night.
Lunchtime Favorite
It's a popular choice for a quick and satisfying lunch among Thai office workers and students due to its speed of preparation and filling nature.
Customization
Pad Gra Prow is highly customizable. Diners can specify the level of spiciness and choose their preferred protein, such as chicken, beef, seafood, or tofu. It demonstrates Thailand's adaptability in cuisines and allows for personal preferences.
Fried Egg Necessity
The fried egg (kai dao) is almost always served on top and is considered an integral part of the dish. The runny yolk mixes with the stir-fry sauce and rice, enhancing the overall flavor and texture.
Pad Gra Prow is a fiery, savory, and aromatic dish. Its defining flavors are the heat from chilies, the umami and slightly salty notes from fish sauce and soy sauce, the garlicky base, and the distinctive peppery and slightly anise-like flavor of holy basil.
The dish features a complex interplay of flavors. The garlic and chilies provide a pungent and spicy foundation. Fish sauce contributes a salty, umami richness that is essential to Thai cuisine. Soy sauce adds a savory depth and subtle sweetness. Sugar, often palm sugar, balances the saltiness and heat. Holy basil (Gra Prow), which is distinct from sweet basil, is crucial; its unique peppery and slightly anise-like flavor infuses the dish with its signature aroma. The minced pork (or other protein) absorbs these flavors, and the fried egg adds richness and a contrasting texture with its runny yolk.
Use Holy Basil (Gra Prow)
Do not substitute sweet basil for holy basil. Holy basil has a distinct flavor that is essential to the authentic taste of Pad Gra Prow.
High Heat is Key
Stir-fry the ingredients over high heat to achieve a slightly charred and smoky flavor known as 'wok hei'.
Proper Ingredient Order
Stir-fry the garlic and chilies first in oil to infuse the oil with their flavor. Then, add the protein and cook it through before adding the sauces and basil at the very end.
Don't Overcook the Basil
Add the holy basil at the very end and stir-fry it briefly until wilted. Overcooking the basil will diminish its flavor.
Adjust the Spiciness
Adjust the number of chilies to your spice tolerance. Bird's eye chilies are commonly used and are very spicy.
Explore additional Stir-fry dishes and restaurants
Explore Stir-fryDiscover top dining spots and culinary experiences in New Westminster.
Explore New WestminsterLearn more about the food culture, restaurant scene, and culinary heritage of Canada.
Explore Canada