- Minced Meat/ Ground Meat- About 500g should be okay, any mince is fine I like using Pork, Beef and Chicken are both fine too even Lamb if you vibe the smell and flavour, you could even use fish apparently but I\'ve never done that.
- Lots of Garlic- Probably a whole head if that\'s what it\'s called.
- Chillis I always use Birds Eye chillis- Use as many as you like. You know what you can handle, but don\'t go around thinking you\'re a Bangkok Bad Boy and throwing in like 20 chillis then acting all surprised when your body starts rejecting the culture at 2 in the morning, there\'s nothing worse, trust me I\'ve been there.
- Lemongrass- About 1 or 2 sticks will do depending on how much you like it.
- Holy or Thai Basil- If you can find it fresh then use probably a handful of leaves, it\'s hard to gauge. If you can\'t find it fresh then use the frozen cubes that can be found in most Asian supermarkets, use 2 cubes. If you cant find Holy basil or Thai basil at all you can just use any other basil it\'s no biggie but it just won\'t be the same :(
- Dark Soy Sauce- 1tbsp
- Sugar- 1tbsp
- Oil- 2tbsp
- Light Soy Sauce- 2tbsp
Pad Krapow, Pad Kapow, Pad Gra Pow, Phat Kaphrao or how-ever the hell you want to spell it, is just minced meat, sometimes fish, fried with basil garlic and chillis. Super simple and super easy, a great way to start off your Thai cooking journey. Whenever I'd come home I'd always get my mother to cook me this dish, with rice and a fried egg it always made me, young chubs thing JP so happy. What more can you ask for? Meaty, spicy and fragrant. I'm not good at explaining these things sorry, so I'll just go straight to the recipe.Click here to view Full Recipe Directions