Pad Kaprao: The Story Behind Thailand's Real National Dish
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- Опубліковано 18 тра 2024
- Spell it as you want- Pad Krapao, Pad Kha Prow, Phat Kra Phrao. But cooking it- that's a different story. Pad Krapao is a miraculous dish- something simple yet perfectly balanced, a fine-tuned creation that must be made with every component aligned in harmony...and as it's the single most popular dish in Thailand, it's a test every chef must pass before earning a place in Bangkok's culinary scene.
In this video, we set out to uncover the origins of the dish, the genesis of the category that brought it to creation, and to find the very best versions on Bangkok's busy streets. It's a quest that brings us from humble lunch counters to Michelin restaurants, and from Mark Wiens' fiery lair to the great Chef Gaa's stall at Khlong Toei. And eventually, it brings us to our old friends in the Khlong Toei slum, who join us to taste test the very best Pad Krapao the city has to offer.
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0:00 - Introduction
1:45 - The Benchmark Pad Krapao
4:15 - History Part 1: When it Started
5:56 - Working Class Pad Krapao
8:36 - History Part 2: Why it Started
11:33 - The Elegance of the Dish
14:19 - Holy Basil
15:39 - Comparing Basils
16:31 - Balance
19:21 - Mark Wiens, Agent of Chaos
22:02 - Other Highlights
23:20 - Return to Khlong Toei
24:57 - Every Dish, Everywhere, All at Once
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Westerners might think that Pad Thai is the Thai national dish, they are not wrong. But for most Thais, there is another dish which is even more popular i.e. Pad Kaprao, stir-fired pork/chicken with holy basil leafs and red chilies. Pad Kaprao usually comes with a fried egg with liquid yolk. 7-11 sells Pad Kaprao with no egg. Pad Kaprao is so popular with most Thais that it is regarded as a "thoughtless dish" in a positive way. When you can't decide a quick meal to order, you would not go wrong to order Pad Kaprao without even thinking. It is a wholesome, satisfying, comfort meal for practically all Thais.
And foreigners! It's my thoughtless dish, too. It's what Jaspar and I order when we're locked into editing.
I am Thai and I can confirm, Pad Thai is still a National dish, but we still have many many others. I was taught that "Tom Yam Kung" (Shrimp Tomyam) is the accepted National dishes.
"thoughtless dish"
That's perfect description and exactly what I did quite often when I was in Thailand :D
@@carrot6018 ต้มยำกุ้งเป็นอาหารโปรโมต(ก็ไม่ใด้ผิดอะไร)
แต่ต้มยำแบบนำใสต่างหากที่คนทุกภาคชอบ(ไก่.ขาหมู.ปลาและอื่นๆ)..และอีกอย่างน่าจะเป็นนำ้พริกประจำภาคต่างๆ..เป็นส่วนที่ขาดไม่ใด้ในสำรับ
@@dsys8393 thanks for the info
I am Thai. And , I would like to Thank for the deep history from this video.
This is the most fantastic celebration of Pad Krapao ever. Such respect, research, and refinement.
yes
Pad Krapao is not just a food, it is the people, it is the culture, it is the spirit of all Thai.
The correct is Pad Kaprao กะเพรา not Pad Krapao กระเพา.
I never set foot in Thailand even though I'm staying next door to it. (Malaysia)
But the funny thing is I know this dish throughout my childhood because there was this man who decide to open a hawker stall in my neighborhood to serve this dish only and it was called "Basil Minced Pork on rice". It ran for a good 30 plus years until his death.
Never once he ever said it came from Thailand nor he himself is from Thailand.
Most likely he has some bad history in Thailand and just want to forget all about it.
It became one of my comfort food and now I finally understand where this meal came from.
Thank you for the thorough explanation of this meal.
So Chin (the guest chef who joined us in this video) is Malaysian, and he told us about how in KL it's an amazing dish, but usually served with Thai basil (not Holy Basil) because it pairs better with chicken, as obviously there's not much pork served in typical Malay food. Thanks for watching!
คนไทยเรียกผัดกระเพราอีกชื่อนึงว่า อาหารสิ้นคิด เพราะถ้าคุณคิดไม่ออกว่าจะกินอะไร จะสั่งอะไรกิน สุดท้ายก็จบที่กะเพรา มันมีอยู่ทุกที่ในประเทศไทย ทุกคนเคยกิน ทุกคนทำเป็น มีทั้ง กะเพราหมู กุ้ง เนื้อวัว ปลาหมึก หอย และอีกสารพัดเนื้อที่จะนำมาผัดกระเพรา ฉะนั้นไม่แปลกที่ผัดกระเพราจะโด่งดังในประเทศไทย เพราะทุกคนเคยกินมันอย่างแน่นอน
I always get motion sickness when traveling on a long trip and it usually takes like a day to get rid of all the headaches and the "car lag". Then I realized that Pad Krapao can really fix me right up. Like, literally restored me back to 100%. I don't know if it's the Krapao leaves, the chili, or just the heat, but Pad Krapao is now my special remedy for motion sickness.
Yes, I feel you. But for me it’s a spicy somtum that can cure me from motion sickness, headache etc. 😅
I agree. The scent of basil has some medical properties.
I think its really the holy basil.. It has for me in many cases also always some kind of healing effect, also some other dishes with the holy basil..
Probably the chili’s since they release endorphins..
The mix of basil for the senses, and chili for the kick.
Crispy pork Pad Krapao with fried egg is my favourite Thai dish it’s just so tasty 😋 as a Scotsman living in Udon I enjoy it best when served spicy 🌶️ which my wife says am half Scots half Thai lol 😂
As a Thai, born and raised, this is an amazing western perspective on my hometown favorite dish! The knowledge and range are super impressive, far than more than I intially anticipated.
But I also firmly believe that there so many missed opportunities about this dish you could discuss about. Such as,
1. The addtional yet super controversial long beans as an 'integral' ingredient
2. An even more detailed history of Pad KraPrao with interviews of proffesors and actual records.
3. Interviewing the owner of 'MOOMGAPAO' and his goals of trying to standardize/fast food-izing the dish for the masses
4. The controversial spelling of padkrapao, both Thai and English.
5. More tips and techniques that I see Thai people do to make their dish unique.
If you and your ever plan to do a second volume of this dish. I'd love to volunteer and assist you in creating a more in depth content for everyone to enjoy!
I like Pad Krapao with long bean, but I hate one with too much corn in it, it always become too sweet.
@@worawatli8952 Corn should not be in pad krapao...
No to the yardlong beans! I noticed a lot of yardlong beans in Cambodia. The most different padkrapao I've had was in a desolate border town in Central Laos, it had no chiles and onions. The best padkrapao comes from pretty much anywhere in Thailand, it's my favorite.
@seoulstice sometimes they see a foreigner and assume that you don't like spicy food😁
chilli, garlic, sauce, meat, kaprao leafe, other than this is bullshit.
Very Fun and Funny Fact. A lot of the Thais would call Pad Krapao as "Aharn sin kit" or "Mindless food" due to the fact that, If you don't know what to order, pad krapao would be your safest, and thus, "mindless" option.
Hah!
Along with “Kai jiaew” or “Thai/Chinese-styled omelette”
@@kayagorzantrue
Seems a but counterintuitive to call a national dish "mindless"
@@dapperdan7229Well it's not officially.
Your "Return to Khlong Toei" had me in tears, it was sweet.
I was worried when I was coming to Thailand because of the food and the fact that I wouldn’t be able to acclimate myself to a completely different diet. I came across PaK Krapao and I immediately felt a sense of comfort and home, I come from a Spanish and Euro background and the ingredients are very similar to what my family made at home. I am not worried anymore because the food in Thailand is so diverse and delicious, I’ve cultivated a new weekly menu for myself of Turkish, Indian and Thai dishes all of wish are very satisfying and very special to me. And of course PK when the mood strikes 😊
Spicy food save the day
I'm Thai.I like food from many countries.Thai,western,Korean,Indian,Japanese,Chinese.I cook it myself .
First of all, your channel is so underrated. Even as a Thai, I learn something every time I watch your content. Well produced. Well done! 😊
Second of all, pad kra-pao.... yes, please lol
My most favorite Thai dish ever! I can eat this every day all day!😋😋😋
My father is an ex-diplomat, and when my parents had to find chefs for their diplomatic household (chefs have to prepare meals for regular social functions, and must be able to “represent” Thai taste), one of the dishes they tested with was Pad Krapao (but with Thai omelet - and given the number of candidates who failed because of the omelet, apparently it’s a simple dish that’s notoriously hard to get just right).
As I was born in Thailand, I'm so upset the crispy pork was not called out in this video. I recommend trying Pad Krapao crispy pork when you come to Thailand, and you may love Pad Krapao more for sure.
Literally called out 2 minutes into the video you absolute donut
@@TheGero95 That's not what he's talking about. The one that you talkjing about is just one of the techniques to make Grounded pork Pad Krapao, but what he was talking about is a Pad Krapao which contains deep fried pork meat that came from a specific area of the pig, Thats what Crispy pork Pad Krapao is.
@@sagiriizumi2393 no u
@@TheGero95 I think he meant "Crispy Pork" which is pork belly fried until the pork skin is crispy and quite hard. It is usually served by cut into bite-sized pieces.
It's not minced pork that's fried until it has a crispy texture and then cooked in this clip. "Crispy pork" is a dish by itself.
"Crispy Pork" a.k.a Mhoo-Grob(หมูกรอบ) can be dipping sauce to eat as a main dish with rice or put on top with noodles. Of course, it can also be used to make Pad-Ka-Paow.
@@ACCANIX ฉันชอบก้นใหญ่และฉันไม่สามารถโกหกได้
When I was a kid, Pad Krapao was one of the very first few menu my grand mom taught me to cook. It's very easy to cook that even an eight years old can cook it. Then it was the very first menu I cook for wife when we start dating. To this date, when even I came back home from work and have no idea what to have for dinner, my wife will cook Pad Krapao as I taught her from my grand mom recipe with a bit of her adaptation.
Your video let's me know that you care so much about the food and the culture. The end scene is like watching a happy ending of a man who has been on a long journey finally coming home.
Holy Basil are main ingredients in rural Thai cusines spicy soups . Pad Kra Pao in the countryside does not use soy sauce but uses fish sauce, dried chili. Pad Kra Pao looks similar to Stir Fried Spicy Bird or Quail in wild food or Khua Kling in southern cusine. In the countryside, red basil or wild basil is commonly use.
Pad Krapao is the best!!
I can happily eat it everyday❤❤
Pad krapao is definitely one of the 5 Thai dishes I can’t live without. Other dishes are Nam phrik, somtum, larb, and goi (raw version of larb).
Great list! They’re all amazing dishes.
Yam naem khao tod (ยำแหนมข้าวทอด) ❤
Have you tried How Dong before?
Goi is not a raw version of larb (which is larb dip), but a separate thing. You also have goi kua which is the cooked version of goi, but it's not larb. Larb is made with minced meat, while goi is made with chopped meat. Goi kua is seasoned while it's being cooked, while larb is seasoned after the meat is cooked. These are the only two differences.
I generally eat pad krapao every morning for breakfast. I generally buy it from the same young couple at the local market. I just walk there, the lady sees me and bags up my food, and I hand her 35 baht. No words, other than friendly greetings, but often strange glances from locals that see a farang stroll up to this humble food cart and get served without ordering. There's no doubt that this is the real national dish of Thailand once you've been here for a while.
I was feeling a bit depressed today. I don't know why, but watching this little documentary about Pad Kaprao being celebrated by ordinary people really cheered me up.
What a coincidence, I was having a conversation about this a few days ago about how this dish is so underrated internationally compared to stuff like pad thai or tom yum. Us locals eat pad krapao all the time.
Living in Thailand for 25 years I am absolutely loving these videos. And like all of the food showcased, these are very well researched, written, filmed and presented, to become that perfect combination of ingridients that once all combined together make very enjoyable viewing.
I am yet to meet a Thai who doesn't like this dish. Such a unifier!
Yes, super glad that you add Ung Jia Huad on the list. He is THE ONE. That’s the word I looking for “The Classic”. It’s like in the hall of fame of Padkaprao. Nothing too fancy. His version is good enough and right on the middle of every senses.
I love cooking up a pork Pad Krapao... I live at the cold end of New Zealand and had to add extra insulation to my greenhouse just to grow my own holy basil and Thai chili's.
Very impressive with your love of the dish.
Thank you for your amazing video about this popular Thai dish. May I note that based on the Thai word for this basil (กะเพรา), its English transliteration should be "kaprao", and not "krapao". Many Thais pronounce and spell this word incorrectly.
When me and office worker go to eat launch we always eat pad kapraw 3 times per week .now crispy pork pad kapraw is my favorite.
Yes pad kapro is definitely Thai national dish. Thai really likes its flavor and spiciness. Plus basil helps digestion, it’s very comfortable in the stomach. That’s why it’s super popular among Thai people
Appreciate the high attention to detail of how food should be cooked along with the breakdown of the ingredients. The small discussion with your chef friends was a really helpful insight, both of the techniques and of your commitment! Keep it up!
Great video! this channel is great at capturing the essences of Thai food.
Gastronomic food like Pad Kra "Pow" is considered soul food for many Thais. Whenever you feel bad, good, blue, or upset, eating this dish will refresh you in an incredible way.
Best food documentary I've ever seen so far. Really fantastic work definitely worth to have my subscription. I'm a Thai citizen myself and I could tell you Pad KraPao is definitely the dish that I could eat everyday for my whole life
Utterly brilliant, especially how you chose to end this. Superb documentary short. Tears.
Extremely impressive. Makes me reminiscint of my time in Thailand, whether it was a 7/11, food hall or street corner. I just couldn't get enough of pad krapao! Keep up the great work OTR team, can't wait to see what you guys put out next.
Omg, my favorite dish. Thanks for making it.
The most popular dish that we could eat everyday lol
Love these OTR videos ... more please 🙏
There's no way this channel only have 28.6k subs. The quality is amazing keep it up!
ผมเป็นคนนึงที่ชอบร้านของ Mark Wiens มากๆ ผมกินเผ็ดมาตั้งแต่เด็กๆ แล้วยิ่งโตก็ยิ่งกินเผ็ดมากขึ้นเรื่อยๆ จนเจอร้านนี้โดนลิ้นโดนใจสุดๆ
I just wanna say your videos are amazing! I'm Thai and yeah you're absolutely right about Pad Krapao is Thai staple. In fact you can literally see Pad Krapao across Thailand in E-san (Thai North East), North or the South and one crazy thing is you could find it 24-7 (Thai street food thing).
Keep producing great vids! I'm looking forward for it.
What a well thought out and extensive video on Pad Krapao. One of my favorite Thai dishes. I've had Pad Krapao in central and southern Thailand. To this day, my favorite version was on the drier side with salted super crispy basil. The basil literally crunched in your mouth. I've seen this done with kaffir lime leaves on other Thai dishes but not with basil. It truly elevated the dish to the next level.
Been binging your stuff and my dude you have more knowledge of Thai food than the people on the streets in Thailand!
You should really get Thai Subtitles going on your vids. Thai people would love it.
Had a very, very kind subscriber offer to help with this. I don't want to impose, but it's certainly in the plans to slowly go back and add Thai subtitles to each video, over time.
I agree with you.
Exactly, you guys offer such good production and informational value. Thais will love this perspective
"More like an amusement park ride" - kudos to you, chef. Thanks for the candid thoughts. Most UA-camrs wouldn't dare to reveal what they really think. Much respect. I'll be in BKK in a few weeks and will try to get to some of these spots.
There's no Thai TV Programs or contents, that dig deep into Pad Krapao story deep as you. I can guarantee.
This was great research and content. Thank You!!!!!
Pad kaprao cooked with fresh chili together with dry chili is my favourite version. Dry chili add more aromatic smell and flavour.
Other than thai national dish, in funny term, pad kaprao also called 'no brain' dish lol. People who have no idea to order a dish in ahan-tamsang shop, they always order pad kaprao. It's like the first dish pop up in your mind so you don't have to thinking about 'what to eat'.
Thank you always for your fantastic videos.
Great channel. Really enjoy the culture / history bit that you include and not just food reviews. My favourite is Pad Krapow moo krob (pork belly) delicious! Lived in Thailand many years now and couldn't tell you the last time I saw a Thai order Pad Thai! But Pad Krapow...all the time!!
Thank you for making this video!
this is one of, if not the best ever truly deep, knowledgable, and authentic food content ive ever came across, amazing job.
I'm Thai, and of course, born and raised with this lovely dish. This is by far one of the most amazing videos about this ordinary dish! Got a lot of perspectives from high class to blue collar. It is truly THE national dish. Thank you for your vid!
Personally, I like it with light spice, but no basil would be a sin.
Wow this is crazy! I was born and raised in thailand, and pad krapow is still my favorite. I remember eating the dish almost everyday at school, at home, at gradma’s house in the village, on the street, at restaurant, and NEVER get tired of it 😂😅…my job was I just eat, never even wonder about the origin and uniqueness of the dish itself until now. This is just amazing. Thank you for such a great research and content!
As a matter of fact, I was eating pad krapow while i was watching this vdo!😂😂😂
you did this so well!
As a Thai person, I really like the content of this channel. So detailed and insightful.
Compliments again. Love this insightful coverage, this time on Pad Kaprao. Your vlogs' inclusion/integration of local, knowledgeable chefs/folks and revealing to your viewers the associated cultural history and heritage all make for a delightful and rewarding experience. Appreciate the depth and research undertaken which we know both take a lot of time too. Keep it up. Thank you, Adam. (Thumbs up, Jaspar, too!)
Thanks so much!
"If you are chef/cooker and you cannot make Pad Krapao to be edible, you are not deserve to be in the kitchen ever again" It is very very hard to goes wrong.
Thank you for the great content!
Second video I’ve seen from you and I’m loving it. So in depth, historical but also very personal. Feel like I’m able to get a glimpse of the heart of the culture with through food
My mum is Thai and i would have to say Pad Krapao done by a Thai mum is the best. 😊
Wow, i sit back and enjoy your amazing & interesting research in this vid., my happiness would be complete if i could eat right now the delish and popular Pad Krapao 😋✌ Amazing work, thank you very much, ka 🙏👍
This's my first vid I've watched from this channel and from a local perspective, I gotta say it's well - documented and nicely done, good job guys!
Such a great content. Your channel deserves more subscribers!
This is my go to dish whenever i dont know what to order :D I found it best made in Northern Thailand tbh :D
As Thai I would said that individual mom's Pad Krapao is the best version of Pad Krapao no matter what
Thank you for making a documentary to illustrate that Pad Krapao is more than just 'ordinary dish', but it something legendary national dish!
Underrated channel 👍 คอนเทนดีมากๆครับ
In terms of historical pieces of evidence, soy sauce was nothing to do with pad krapow. In the old versions of pad krapow that were available in the central region of Thailand and fading down in the last 45 years around 80s, pad krapow's ingredients were as follows:
The meat-minced pork minced , sliced pork , chopped chiken, and in many areas- chicken offal including intestime;
Condiment-fish sauce , salt, palm sugar or granulated sugar
Veggie- bird eye chilli, yellow chilli, holy basil leaves and its flower
Cooking oil- coconut oil or pork oil
Soy sauce version in the newer version from many Thai-Chinese restaurants of 1960s. In 1980s, the new Thai make-shift restaurants spread throughout the country due to Thailand's economic boom, in especial, in business, commercial, industrial, and residential areas. Urbanizatiiion has created the make-shift restaurant called Tam Sang (made to order-ตามสั่ง). Without health regulation from the law enforcers. These shops have been mushrooming since. In the lunch time , the most efficient food that quick, hot, homey, spicy, all at once is pad krapow for sure.
Dark soy sauce version of the 1970s-1980s was different from those of today. The cook stir fried the rice and mix it with all meat and others. It called Kra Pok Cluck- stirfried krapow rice not Kla Pow Lard Khao - pad krapow on top of rice. To color the rice, dark soy sauce was added to created the dark and cha fragrant.
After 1980s, light soy sauce version, cooking sauce verion, dark soysauce version, and lately oystersauce version were added due to availability of supernarket and semi-modern trading system. The logistics of these sauces just officially began in this time and penetrated to Thai local kitchens. There sauces were common in this era.
With the rising of ingredient prices, around 1990s, vegetable such as long bean and carrot were added to reduce the cost of meat. Until recently, the vegetable is pricely as well and the public do not want to destroy the 'genuinity' of pad krapow in their percetion. They deny such added veggie in their pad krapow.
In the past, duck egg was available and easy to obtain in neighboring area. Therefore, freid egg with that running york, rich, and crisp were mainly made of duck egg.
Before 1970s, large scale chicken farms were not common. After that, the egg price has been comparatively low for many years due to its production across the country.
Pad krapow is such fascinating economic, social, political, environmental, technological, and also legal indicators of modern Thai society.
Love your video . And I wish to see my hometown dish on your channel some day. Have you had the opportunity to try Northern Thai cuisine before? There are many traditional dishes from the Northern region that you might find interesting. If you ever have the chance to visit Chiang Mai, it would be a wonderful experience. ( Not in Summer ) 😀
Your channel is a gem ❤
Love your documentaries, well researched 👏🏻👏🏻👏🏻
Here I am eating raspberry Licorice while craving for more Thai food. FML
In my knowledge from my grandma and aunts, the cumin leaves and dry chilli should be added too (she used to serve in a palace).
In the beef version, the cumin leaf is used instead of the holy basil leaf (kra phao).
Right- that's why Kate's version of the beef krapao used dry chilis, and she chose tree perilla as the leaves to replace holy basil (though cumin leaf is also a choice)
Love that you represent Thai foods … very knowledgeable and accurate ❤
As always great clips. I love it that our path have crossed somehow. I used to go to Jek Ung’s (Chinese “Jek” means uncle”) since I was a boy since my mum worked at SWU down the street. Anyhow, I remember in the old days Pad krapaw does not have any oyster sauce. The oyster sauce was added into the dish around 1980s. Back then, the Pad Krapaw was the dish to determine whether the Tam-Sang place could cook a good Pad Krapaw dish. Since it has only 3 seasonings: fish sauce, soy sauce, and sugar, if you do not have a “good hand” the dish won’t turn out good.
Personally, I did not like Pad Krapaw until I went to high school. (Coz my younger brother like it so much it was only thing he would eat, so it always on our dinner table). In my high school’s cafeteria, it had a Halal Tam-Sang place where deep fried chicken was used instead of crispy pork belly for Pad Krapaw. Man, it opened my world to Pad Krapow. Now, I’m hook to either crispy pork belly or deep fried chicken pad kra paw.
PS. I’m glad you enjoyed Supanniga place, I did not have a good experience with the place. What a shame!
PS2. I wish holy basil would be more readily available.
Great message and thanks a lot for your story. No story about this dish in BKK could forget about Mr. Ung. And that's interesting about the oyster sauce as a later addition- I did find references to it being used much earlier, but I'm guessing it wasn't widespread at that point. Cool to know.
@@OTRontheroad About a year ago, we had a widespread online debate for ingredient on Pad Krapao. It seems like some people do not like dark soy sauce and oysters sauce on their pad krapao. And another debate was about veggie on Pad Krapao. We took pad krapao very seriously.
One thing I'm pretty sure is that for ผัดกะเพรา you have to put the letter R in the second word, not the first, because R represents ร. Some people do confuse the spelling in Thai between กะเพรา and กระเพรา, the first being the correct one. To keep your spelling, R has to be moved, results in Pad Kaprao.
Again- if we spelled it the other way, a percentage of people would be upset. We followed the Paillin’s kitchen and Thaiist spelling, which is also the (very) slight majority of menu translations. I fully get that it isn’t how everyone spells it, but neither is any other way.
@@OTRontheroad Yeah. I understand the spelling variation, that's totally fine. I don't think anyone will be upset over that. My intention was only to place the R in the correct order to make sure that you use rolling R sound in the right word.
@@OTRontheroad Anyway. Great content as always. I really enjoyed your videos. Keep up the good work.
My fav fav favvvvvv food ever. Thank you for this!
great video. good research. kudos to you chief!
Such a universally appealing dish! There are other varieties using cumin leaves (esp with beef) as well. A highly contentious topic on Thai social media (at least a few years ago) is whether or not adding other vegetables like long beans and onion is acceptable. My position is that minimal long beans is fine as it adds nice texture. Onion not so much. Corn and carrot, absolutely not. Another contention is that there are claims of "ancient" kra prao recipes that don't have soy sauce or oyster sauce, just fish sauce. It would also have things like dried galangal and sometimes lemongrass.
This really does come down to OTR's existential crisis of when do we declare a dish to have "started"? I'm absolutely certain (given that fish sauce and holy basil were well known in Thailand since the early days of Ayutthaya) that some form of that dish you described existed. But...is that the same as this?? It's so much up to the eye of the beholder.
As a Thai person I think Phed Mark’s krapow is actually very tasty, you just need to order mild otherwise the spiciness is overpowering. They use ample small thai garlics which to me add so much flavor to the dish.
you guys show serious effort for these videos
Outstanding presentation !
As an Indian, I can say even though Holy Basil went from India to Thailand, the Thai have developed their own UNIQUE holy basil variety (just like they have done with other Indian ideas) and you need this particular Thai variety to make this wonderful Pad Kaprao. Indian Holy Basil has much smaller leaves.
In India Thai Basil seeds are available. Hopefully you would find it online too.
Thai Cuisine's genius really comes out in this dish.
Best wishes to the Thai people ❤️ from India.
The original pad kaprao seasoned only with fish sauce so it is much more older than the invention of soy sauce or oyster sauce
That is my grandma kaprao. She minced garlic, protein, and chili all by hand though.
YES!!!!! Thank you!!! I've been preaching this forever. Pad Thai always takes a back seat. No matter where I'm at, I can always get great Pad Krapow. It's also my go to at home when I don't know what else to make. ❤
I love this dish!! We make it all the time at home when we can’t think of anything to make. They do sell the holy basils here in the US, but when it’s out of season, I just use the regular Italian basils.
Pad Kaprow as my grandmother cooks for me, she uses red Thai holy basil. It is similar to the Thai holy basil these days but the stem is red or purple. This gives a stronger flavor than the green one. Sadly these days, people forget about it. The ingredients are Thai garlic, fish sauce, bird-eye chili, sugar and meat products. The second generation of Pad Kaprow has begun when many who do not know how to cook or do not learn how to do it start using light soy sauce, dark soy sauce and oyster sauce, the taste has changed.
I believe that in the old day, they didn't use oyster sauce and soy sauce, but they use only fish sauce and sugar.
Agree
great video! I love it. it's so good i learned how to make it, so i have some all the time!
You deserve more sub with this kind of quality
Fun Fact
กะเพรา : Ka-Prao is one of the most misspelling words in Thailand (among thai people😅)
(Dont take it too serious, misspelling isn't that unforgivable)
The *correct* one is
กะเพรา : Ka-Prao
Then, we have some *imposters*
กระเพา : Kra-Pao
กระเพรา : Kra-Prao
กะเพา : Ka-Pao
/insert sus amogus sound/
*When we say it, it usually sound like กะเพา : Ka-Pao especially when we say it fast😅
imposter here, i prefer Gapao instead of Krapao. Kra- sounds more like 'Kor' ข/ค than 'Gor' ก
@@11popk87 at first I thought you're into the right version, but, nahh... You just can't pronounce Prao, right ? ร เรือ กระดกลิ้นไม่ได้ ? XD
@@sleekslack กระดกไม่ได้จริงๆ 555 เป็นตั้งแต่กลับมาจากต่างประเทศ :)
So Leela Punyaratabandhu (SheSimmers) cookbook writer and linguist is wrong when she spells it: Ka-Phrao?
”Let’s start with spelling the Thai word กะเพรา correctly (with one ร and only one ร in the second syllable), because you can’t romanize it correctly otherwise.
For the romanized spelling, there is more flexibility. I’m not a fan of using ”ow” to represent เ-า, but as long as there’s only one R and it’s in the second syllable it’s ok.”
@@foodtaliban Sorry for unclear statement. What I mean is this word in Thai can be easy to be misspelled. กะเพรา is the most correct. But I’m not sure about romanized version. I put down “ : Ka-Prao” to help non-Thai speaker understand what this word sound like. Since I’m not linguist, maybe Ka-Phrao is more correct than Ka-Prao.
Thank you for more information
Some recipes use only fish sauce and sugar for seasoning. You can use dried chili 🌶️ as well. (Protein, chili, garlic, sugar, fish sauce and kaprao leaves .. That’s it 😊) . Red krapao leaves is the best IMHO 😉
PS. veggie(with protein) version of pad krapao is not my thing 😅
This channel has such good content. Thanks I can’t stop watching your videos they are very interesting and well researched. A lot of work has obviously gone into these videos.
Thanks for taking the time to write! Appreciate the kind words.
I live in Germany where I had Pad Krapau with chicken a few times not really knowing that much about it. But I had heard of Thai Basil before and wanted to try it... Man, I was in for a treat!
Since thai basil (which there are actually three kinds of, as I learned, but you need the "holy" one) is near impossible to get here through regular consumer channels I went down that rabbit hole already and ordered seeds on ebay to grow my own.
But what I learned here, Pad Krapau practically being the national dish, amazes me even more, thanks for that great video!
ผัดกะเพรา shall be pronounced as "Pad Ga Prao". But most Thais are prone to write "Pad Ka Prao", but definitely not "Pad Kra Pao".
EVERYONE spells it and says it differently- trust me, we really tried to find a consensus, we asked everyone we filmed with and plenty of others. I knew when we posted this it wouldn't make everyone happy but all we could do was go with the spelling and pronunciation that we thought was closest to what a (small) majority told us. It's a hard one. Did the best we could, I'm satisfied with it.
@@OTRontheroad official spelling right now is กะเพรา which would transliterate to ga prao as the "r" (ร) is in the second syllable. But Thai spelling changes all the time, as you witnessed from asking different people. In any case, asking for ga prao or kra pao or kra prao and you still end up with the same amazing dish!
@@OTRontheroad Yeah, you can look in any dictionary app...and even ask a dozen Thai's, you will consistently see both spellings..."กระ" and "กะ"....or at restaurants/menu's....its consistently mixed everywhere. The only constant is that adding carrots or other veg is a real no no. You see it with stuff added here and there....but I think its usually just a bit of filler rather than someone's idea of an improvement.
@@OTRontheroad your channel is about history. So it should be written correctly according to Thai dictionary 🤷🏻♀️
@@Yanik2354 Surprised I need to explain this but there is no official Thai-Roman dictionary. There simply isn't one. As I've explained before, we've had people (on another video) bombard us for misspelling something, so we changed the spelling, then an equal amount bombarded us for THAT spelling. There is no official standardization so we went with the most frequent use (including by a majority of Thai YTers such as Pailin's Kitchen and Thaiist). I'm praying for an official system in line with China's Pin Yin- but without one, there's simply no way to keep everyone happy.
I would also recommend a restaurant chain called Khiang (เขียง), since they are pretty much similar to McDonald's of Thai stir-fry dishes. Khiang's dishes are a bit pricy but so bomb!
My fav ones are beef kaprao (ผัดกะเพราเนื้อโคขุน) with fresh green peppercorns and garlic beef (เนื้อโคขุนผัดกระเทียม) tho
Awesome, I'll take your recommendation
Pad kapraos at Kiang are not bad but the rice tho. Not quality if you ask me. Yes, rice is also the key to make the experience even better.
Bro/sis, y’all have the best content. Thank you for quality information and hx … keep up the good work !
And thank you for eating with spoon not fork haha 😊
One fine show, well story telling. As for me I really love to see you pair Moo krob with Pad Krapao or perhaps dive in to Moo krob world crunchy Pork. Thank you so much and well done!
Great video makes me miss my favorite dish !