This is a very traditional Thai street food. Great for breakfast, lunch or a snack. The Thai name above is a bit generic, as it doesn\’t mention beef as pad refers to stir frying and gra prow or kaphrao refers to basil. I was craving this dish, as I used to eat it frequently in Thailand. It’s commonly made with minced pork, beef or chicken.
It’s a bit of Thai/Chinese fusion dish, which is quite popular in Thailand, due to strong Chinese community. I like to make a big batch of fried rice and then eat the leftovers for breakfast with a fried egg on top.
I wanted to create a non meat version so I used the Boca Crumbles from the frozen food section. If you have another favorite non meat product, feel free to use it, but I do think the minced texture works well. If you want to use meat, then pork, beef or chicken work as well.
Should you want a completely vegetarian version, just omit the fish sauce and add a bit of lime juice and some extra soy sauce or Golden Mountain sauce.
2 Tbsp Vegetable Oil
4 cloves Garlic, sliced
2 inch piece fresh Ginger Root, peeled and chopped.
1/2 Onion, sliced
1/2 Red Pepper, sliced
1 bag Boca Crumbles
Splash of Vegetable Stock
1 Tbsp Chili Paste
1 Tbsp Rice Wine
1 Tbsp low sodium Soy Sauce
1 Tbsp Fish Sauce, or sub Golden Mountain sauce to be completely vegetarian.
2 cups of fresh Basil, torn.
I Egg, fried
Start the oil in your wok. Add the garlic, ginger, onion and red pepper. Stir fry until slightly crispy around the edges.
Add your Boca crumbles and a splash of vegetable stock and stir fry until it thaws and begins to break up.
Keep stirring and then add your chili paste and rice wine. When reduced, add your soy sauce, fish sauce and basil. Once the basil has wilted, remove from the heat and spoon over brown jasmine rice and finish with a bit of lime juice.
Note: If you want to really get that authentic Thai flavor, find yourself some holy basil or purple Thai basil and go for it. I cheat and use my own basil from the garden, as I have so much.