Pad Krapow (Stir Fried Beef with Thai Basil) – including Thermomix Method
This is one of our all time favourite Thai street food dishes! Other than the time needed to steam the rice, the Krapow preparation is ready in less time than it would take for you to order it in, so why wouldn’t you make it at home. If you can’t find Thai or Holy Basil, which gives the dish that wonderful peppery, almost aniseed flavour from the basil, sweet basil will still taste great. The fried egg on top is optional, but in Thailand it is a must!
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(Serves 4)
800g choice of coarse ground beef/pork/chicken (or chop your selected protein into bite-sized 1.5cm dice)
5 cloves of garlic, chopped
2.5cm fresh ginger, chopped
2 red chillies (or more to taste), chopped
4 – 10 Thai chilies (optional), chopped
20g (1 tbsp) oil
60g (2 tbsp) oyster sauce
20g (1 tbsp) soy sauce
20g (1 tbsp) fish sauce
30g (1 tbsp) kecap manis (Sweet Soy Sauce)
1-2 tbsp sugar, to taste
1-2 tsp white pepper, to taste
100g green beans, cut into 1 cm pieces
100g snow peas, destemmed
1 handful of Thai holy basil leaves (or Sweet Basil)
Lime juice to finish
OPTIONAL – fried egg per person, to finish
Steamed Jasmine Rice – to serve
Coriander leaves and fresh sliced chilli to garnish
Conventional Method
- Before preparing the Pad Krapow, have your steamed rice and fried eggs already prepared.
- Heat 1 tbsp of oil in wok until hot and stir-fry half of your chosen protein until just cooked through. Set aside and keep warm. (Cooking the meat in two separate batches allows for it to cook without releasing too many juices to the pan. If you are pressed for time you can stir-fry all garlic/ginger/chillies until aromatic, then add meat and stir-fry until just cooked through. Drain off any juices which may result from cooking protein in one batch).
- Add remaining oil into the wok and heat before adding in chopped garlic, ginger and chillies. Sauté until fragrant, about 30 sec.
- Add second batch of meat and stir-fry until just cooked through.
- Stir reserved stir-fried meat back to wok.
- Stir in oyster sauce, soy sauce, fish sauce, sweet soy sauce, sugar and white pepper until combined.
- Add in beans and snowpeas and continue to stir-fry for 1-2 minutes or until vegetables are cooked to your liking. (I prefer for them to still have a crunch)
- Remove from heat and stir in basil immediately. The basil will gently wilt through and flavour the dish.
- Squeeze in juice from 1-2 fresh limes.
- Serve with steamed jasmine rice and top each serve with a fried egg (if desired).
- Enjoy!!
Thermomix Method* (TM6 Guided Cooking – with High Temperature Mode)
*I have adapted this recipe with a few tweaks from the recipe on Cookidoo – https://cookidoo.com.au/recipes/recipe/en-AU/r497102. Please follow the guided cooking steps in order to activate the High Temperature Mode at Steps 6 and 7, but you can skip or go back to steps as detailed below.
** I also steam additional vegetables placed in the VAROMA while my rice is cooking in Step 3 below, if you’d like)
- Place simmering basket onto mixing bowl lid and weigh 300g rice into it.
- Rinse rice really well until water runs clear. Place 900 g of the water into mixing bowl, insert simmering basket with rice and steam 16min/VAROMA/speed 4. (I cut up some carrot and broccoli (or steamed vegetables of your choice) into pieces and steam these in the Varoma for the last 6 minutes of cooking the rice, so that we have more vegetables to serve with the dish).
- While rice is steaming, prepare your fried eggs, if using, and set aside to keep warm.
- Transfer cooked rice in steaming basket into a thermal serving bowl or other large bowl and cover to keep warm. Rinse and dry mixing bowl.
- Place garlic, ginger, chillies into mixing bowl and chop 3 sec/speed 7. Scrape down sides and add 20g oil then sauté 3 min/120°C/speed 1.
- Add 400 g of meat to bowl and start High Temp Function for 5 minutes with Splash Guard. Transfer into a bowl and set aside.
- Place remaining 400g of meat into bowl start High Temp for 5 minutes with Splash Guard.
- Add reserved cooked meat, oyster sauce, soy sauce, fish sauce, sweet soy sauce, sugar, white pepper, beans and snowpeas and continue to cook for 3 min/120°C/REVERSE/speed 1.
- Transfer into a thermal serving bowl or other large serving dish and stir in basil leaves. and cover to keep warm.
- Serve onto steamed rice and topped with fried egg.
Enjoy!
Thermomix Method (TM5/TM31)
- Place simmering basket onto mixing bowl lid and weigh 300g rice into it.
- Rinse rice really well until water runs clear. Place 900 g of the water into mixing bowl, insert simmering basket with rice and steam 16min/VAROMA/speed 4. (I cut up some carrot and broccoli (or steamed vegetables of your choice) into pieces and steam these in the Varoma for the last 6 minutes of cooking the rice, so that we have more vegetables to serve with the dish).
- While rice is steaming, prepare your fried eggs, if using, and set aside to keep warm.
- Transfer cooked rice in steaming basket into a thermal serving bowl or other large bowl and cover to keep warm. Rinse and dry mixing bowl.
- Place garlic, ginger, chillies into mixing bowl and chop 3 sec/speed 7. Scrape down sides and add 20g oil then sauté 3 min/120°C/speed 1/MC Off.
- Add 400 g of meat to bowl and cook for 8 min/VAROMA/speed 1/Reverse/MC Off, or until just cooked through. Transfer into a bowl and set aside.
- Place remaining 400g of meat into bowl and cook 8 min/VAROMA/speed 1/Reverse/MC Off, or until just cooked through.
- Add reserved cooked meat, oyster sauce, soy sauce, fish sauce, sweet soy sauce, sugar, white pepper, beans and snowpeas and continue to cook for 3 min/120°C/REVERSE/speed 1.
- Transfer into a thermal serving bowl or other large serving dish and stir in basil leaves.
- Serve onto steamed rice and topped with fried egg.
Enjoy!