Pad Gaprow

by Lisa K. on Tue, November 27, 2018

Pad means stir fry and Gaprow means holy basil. This super famous dish is found all over Thailand and usually served together with hot rice and a crispy egg. It is fragrant and slightly spicy, Pad Gaprow is delightfully easy to make and you can cook this up less than half an hour.

Spicy, savoury and sedap!

Serves 2 people

Pad Gaprow is usually quite dry without any sauce left in the meat.

Original Pad Gaprow uses holy basil but that herb is not usually sold in supermarkets. Thai basil is a great alternative.

Foodster's Verdict

Pad Gaprow


  • Preparation
  • Total
    5 chilli padi
    2 big red chillies
    4 garlic
    2 tbsp. oil
    300g minced beef
    1 cup holy basil or Thai basil (about 40 leaves)

    Seasoning sauce
    2 tbsp. water
    1 tbsp. oyster sauce
    2 tsp. soy sauce
    2 tsp. fish sauce
    1 ½ tsp. dark soy sauce
    1 tsp. sugar


1. Mix all ingredients for seasoning sauce and set aside.

Getting the sauce ready ahead of time speeds up the cooking process

2. Pound chilli padi, red chilli and garlic until it is a rough paste.

Pounding chillies and garlic is to release the juices and oil. Don't make it into a smooth curry paste.

3. Heat oil and sauté pounded chilli & garlic paste until fragrant. This will take less than a minute. Open up your windos!

4. Add in minced beef and break it up into small pieces. Cook until it is no longer pink. Pour in seasoning sauce and mix well.

Pre-mixing the sauce simplifies the cooking process

5. Stir fry until all the liquid has dried out slightly.

Reducing the sauce intensifies the flavour

6. Turn off heat and add in Thai basil. Mix until the leaves wilt slightly.

Don't over cook the leaves, you want it to stay green and vibrant

7. Heat wok with lots of oil and crack in an egg. Fry until edges is crispy but the yolk still runny.

8. Serve Pad Gaprow on a bed of hot rice with crispy egg.

This is a complete meal on one plate!