I am a Thai, and this is a pretty accurate rendition of the common one. Even though you do not need to complicate it by using double salty agent (just fish sauce is enough) and double sugar (brown is enough). This dish is the king of Thai streetfood! It's like 40 baht (around 1 USD) and can be found everywhere. It is almost as if Thai national dish haha Nice work chef! I love this channel!
I finally caved and Googled it. The hole is for stirring things, so liquids pass through and provide less resistance, similar to a slotted spoon. It's also good for fishing out poached eggs without getting a ton of the poaching liquid.
"Add some chiken broth. Or if times are tough, just use water". Lol, yeah. Times are tough, so I ain't got no chiken broth. That oyster sauce and and asian fish sauce, though, I am swiming in those.
Yeah, especially paying good money, using one spoonful, and having the rest rot in the refrigerator. Unless you make a lot of oriental food that requires these specific flavorings. I don't.
Lincoln Noronha bro, the oyster sauce and fish sauce are very cheap. there's always a Chinese or thai super market in every city. the food there is very cheap and tasty. a bottle of oyster sauce cost same as a ketchup probably
Chef John must've sensed I was watching one of those flashy excrutiatingly fast Gordon Ramsay videos that consist of weird camera angles, cuts each 2 or 3 seconds, and like 3 words from Gordon, because I needed Chef John's chill attitude to be able to come down from that
In Thailand, we use the whole leaf of Thai basil and... like 2 or 3 times more, but it depend of the preference. By the way a nice way to eat this is with rice and crispy sunny side-up fried eggs (the one that most western chefs think are overcooked eggs). The way to make crispy sunny side-up fried eggs is to use hot pan and a lot of oil. Hope this helps.
Chef John I know you're here so if you don't reply I'm going to cut my medium rare beef tenderloin without letting it rest for 15 minutes after cooking.
4:27 my man chef john cooks in his boxers just like me. it's blurry so we're not sure! but we can speculate :) (i remember john said on one of his shows that he doesn't cook with pants)
as a Thai it's interesting to see chef John's take on Pad Krapow. this is not wrong just a bit different from how I normally make how I make Pad Krapow 1. pow garlic and chili peppers in a mortar 2. pull of holy basil leaves. no slice 3. put vegetable oil in pan stir fry garlic chili paste 4. chicken in (chopped or small slices) stir fry 5. season with fish sauce (or soy sauce and oyster sauce) to your taste 6. holy basil in and fry until dark green
I'm Thai as well and i can confirm this is what we really do. Having said that, i think chef John's version looks just as good if not better. The part where he slowly glaze the sauce over then deglaze the pan later with the same sauce is a very nice touch.
As a Thai-American living in Thailand I can confirm the legitimate awesomeness of your take on this classic Thai "fast food" dish. And yes fried egg is almost mandatory :)
Oh, Chef John, you're breaking my heart. The second you whipped out the wrong basil, I was saying, "Wrong basil, wrong basil!". Next time, go to the Alemany Farmer's Market. There's a dude there who usually has great Thai and holy basil.
Hey, Chef John. I discovered a little foodie trick to add more Thai to your basil. Adding a little star anise to the dish will get you closer to that authentic Thai flavour. I got the idea after watching a video that described Thai basil as having a bit of a liquorice flavour. It really works!
This is quite authentic and even in Thailand ,there's not many shops/food stalls make this dish as good as you do ! Next time ,try to pound the chilies and garlic in the mortar ,it's much much better.
I grow my own holy basil (one of several kinds that I like to have around), so I'm happy to have something else to use it in! I also happen to have coconut sugar in my cabinet at all times, for just these occasions. And grow my own Thai chilies, too. :)
FYI, this showed up in one of my "recommended videos" after watching a Cosby Stills and Nash video. I don't know how relevant this is. But I'm happy regardless.
Why is there a hole in the spoon? Perhaps this answer on Quora is correct: *"It was a marketing tool envisioned to supposedly reduce the strain of stirring. The hole in the center allows a portion the sauce or liquid to flow thru the spoon. As the surface area of the spoon is reduced the act of stirring becomes easier. I had them (they were a gift), but I did not find them to be any better than my now 35+ years old wooden spoons."*
Chef, youre an inspiration!! you make cooking look so much fun and effortless! Also, this is one of my favorite dish to eat and this looks so damn good! its spot on too! (thats coming from someone whos been in bkk for almost 20yrs.) you should try it with minced beef next time! tastes better than chicken imo. But thats just my opinion tho.. Also, u definitely need to try some more thai cuisine, Chef! =)
Hey Chef John, this video made me wonder what you could do with Hawaiian Loco Moco. It's delicious on it's own, but I'd like to see your thoughts. Basically steamed rice with a hamburger patty, soft fried egg, and gravy (brown or chicken) on top. Sounds weird but tastes fantastic.
Hey Chef! My two cents as an Asian living in America! Wanting to cook this, I had to hunt down and investigate some substitutes, normal basil can be mixed with mint in a 1:1 ratio to yield a flavour profile more similar to holy basil. In addition, Thai basil and Birds eye chili can be found at 99 Ranch or your local Asian supermarket. The birds eye chili really makes a difference!
It would be great if your videos had the CC option enabled for english subtitles. That way I can follow the instructions without waking the other half up.
Chef John you'd freak if you knew HOW they did the fried egg... It's basically lightly deep fried (hot cooking oil basted fried egg) and it tastes amazing on Pad Kra Prow! Speaking of amazing, that's what you and your show are, Chef John. Try the beef version sometime and as always, Enjoy!
Every1 is going to ask about the holy spatula so let me tell you guys why it's got one big hole Check John loves to troll lmao jk 😂😂😂 It's actually for mixing multiple ingredients together while cooking but I'm sure chef John also wants his fried Thai holy chicken basil to be extra holy
Thai cooking is 'free-style' with a jazz-like structure. For this dish holy basil is essential for that intense "kra-pow" flavor factor.But not always easy to find in North America. Its grows like a weed in Thailand. Chef John, your version does looks really,really good! Perhaps the most simple(but not easy),flavor filled dish on the planet! Have you had a go at Laarb?....with bacon OMG!!!
I don't live in Thai.However, In my country whenever people mention Basil,we mean Thai basil.Thai basil is so much intenser than regular basil.Great video Chef John
Chef John, you gotta work on your Asian connections! You're in San Francisco! If I can easily find Thai basil and Thai chilis out here in the Midwest you have no excuse!
PLEASE GO ON VICES SERIES "chefs night out" or get high and cook with action bronson on "fuck thats delicious"!!!!!! please chef jon???? I think we all want to see you on vice
White man's Pad Krapow, really changes flavor if you use Holy Basil and also literally fry the egg having a crispy Egg whites and nice creamy yoke. I like your other recipes though.
Just got done cooking this recipie and it might be the best thai recipie ive ever tasted when it comes to chicken. Just love it. Such dept of flavor! AMAZING!
I just bought some spicy thai basil at the store today as I came across it by accident really. And tonight this recipe is suggested to me on RU-vid. Talk about perfect timing, this was one of the best tasting dishes I've eaten in a while!
I planted several varieties of Thailand peppers, and was wondering what to do with them next fall. The chickens should be fat by then also. Can I use the whole chicken?
Wait....waiiiit waiiiiiiit.....What is the wholey spoon is all about???! What is the hole on the spoon for??? is it to measure spaghetti??? Ohhhhh why didn't he just say it!!!! Grrrrrrrrrrrrrrrrrrrrrrrrrrrrh!!!
I don't like to eat basil leaves but I don't mind their flavor. So how can i cook this dish that retains the flavor of the leaves while saving me the trouble of having to pick out each tiny scrap of leaf during consumption?
Always eat it with a fried egg, preferably one with crispy outer rim and runny yolk! That's how we do it at homes, not some fancy restaurants that care more about how the eggs look than the traditional texture!
Can the chicken thighs be substituted with another part of the chicken, or another type of meat (beef, etc.)? (For the record however thighs are the best cut) also, where's the obligatory shake of cayenne?
I am Thai. Chicken and pork are the most common protein for Pad Krapow (any part would do). Beef is less common but I love it personally. Just use whatever available to you. You can even use pre-cooked meat like roasted duck or crispy pig even (and they taste amazing in Pad Krapow).
The spatula has a hole in him because Jesus died for us on the cross, at which point he also had holes in him. Coincidentally that's also how holy basil got it's name. The son of God really liked basil so they named it after him.
As a guy who lived in Thailand for most of my childhood, that pronunciation of Pad Krapow was hilarious. The recipe should also work well with minced or diced pork, which is what I usually go for when I make this at home.
The hole in the spatula is a tradition handed down by ancient mariners who had paddles with holes in different sizes. The first transmission ever. Really.
i know you aint cook that twice just to put an egg on top. you probably just turned the plate around. i been watching you too long to know your tendencies...... lol
