I don't like how Thai restaurants feel that authentic pad krapow is too plain for their menus. I prefer this style over the versions they serve with extra vegetables and way too much sauce. It's almost like a chop suey rather than pad krapow. Not that I don't like chop suey but if I'm craving pad krapow, damnit I want the real thing lol
You should add the fish sauce - soy sauce - oyster sauce - sugar - little bit of water - at the same time - your wok isn't hot enough - everything should be done in a flash - finishing with turning off the heat - adding the basil leaves.
I did exactly what you did but I add some light soy sauce and sugar instead of palm sugar. I turn off the heat then I add the basil because if the heat too strong the basil will become black. Very delicious indeed. Goes well with white rice. Thanks for sharing.
I had thought it one table spoon of oyster sauce, one table spoon of fish sauce, half tablespoon of dark soy. No need for sugar. And that's for 500g of pork mince. Easy cheat: as basil is getting expensive, and you can't find holy basil near here, a tablespoon or so of even a cheap basil pesto can give enough basil hint to keep things tasty. I've not problem with half a small onion with the garlic - take it or leave it. But the sugar doesn't seem necessary with the reduced sauce amounts. Add a bit of stock or water if necessary - but not too much. For a small variation, even a bit of lemon juice can make for a tasty difference.
I am here to experience the uniqueness of your presentation…..and must admit, it is fantastic……I deeply believe in our heart that all of us need appreciation while creating something with our hard work…..so, dear friend…..I am always beside you to appreciate your creations.....always think positive and keep going on.....lots of love, support and good wishes from my end.....stay connected.....stay safe....
Great dish. thanks so much for sharing. that day I had it @ our malaysia thai restaurant & it’s so good hence I found your recipe..maybe I try cook this
