Easy Pad Kra Pao – Frugal Hausfrau

If you love Thai food, I think you’re gonna love this easy Pad Kra Pao (Pad Kra Pao translates to stir-fried holy basil). You might even have ordered it or at least seen it on the menu at your favorite Thai restaurant. It’s a classic offering.

 

You might be surprised at how easy Pad Kra Pao is to make at home. If you cook many Asian or Asian-leaning dishes, you might have most of the ingredients at home, and for some, I can give substitutions.

About Easy Pad Kra Pao:

What we’re talking about here is a dish that is made with ground pork (or beef, or chicken, or turkey) that’s doused with deep, rich umami flavor. It’s traditionally spicy, but that’s all in your control, and that spiciness is balanced by the earthy, fragrant basil.

Best of all, this is a quick recipe made in one skillet, with practically no prep to speak of; the hardest part is pulling out the Asian condiments, then putting them back! (Hint: I keep mine grouped together in both the fridge for those that need it as well as in the pantry.)

Your Pad Kra Pao comes together in less than 30 minutes and is infinitely customizable to you and your family’s tastes! Ya gotta love that!

Serve Easy Pad Kra Pao With:

Traditionally Easy Pad Kra Pao is always served with rice, and Jasmine rice is the way to go. If not an option, use what you have. Start the rice about the same time as you start getting out the ingredients for your Pad Kra Pao.

Double down on the experience by topping with a fried egg; you’ll want it cooked with the yolk still runny to drip down into the luscious pork below. Admittedly, not my thing, and my photos reflect that.

The Basil:

Holy Basil can be tricky to find in most of the country. Good old garden (Italian) basil  works beautifully. No need to stress over it; the goal, after all, is to get dinner on the table!

Don’t grow basil? Grab one of those little pots from the produce area, but check carefully, avoiding any with dark spots. Even if your chosen one looks healthy, it can still harbor fungus, so use ASAP (it’s a good idea to have another recipe and the ingredients for the remainder). If there is any fungus, it can take the whole plant in a day or two.

Not wild about basil? It’s a key flavor of the dish, but if it’s a bit much for you, just use less. Taste as you ad it in. Easy fix!

The Spice Level & Chiles:

This calls for bird chiles, and I’ve found them in my grocery. They’re hot! If not available, try jalapenos or serranos. I do like to use a milder chile, like a Fresno or mini sweet peppers, for garnish.

To lower the heat level, try using the lesser amount of bird chilis along with the milder Fresno or mini sweet peppers in the dish.

The Sauces for Easy Pad Kra Pao:

Follow the tags at the bottom of the recipe for other posts that use these ingredients.

• Soy, Oyster & Fish Sauce are available in most well-stocked groceries. Substitute Hoisin for Soy (different but still good), and don’t be afraid of the fish sauce; it doesn’t taste fishy.
• Dark Soy might have to be picked up at an Asian market. A little makes a big impact giving a beautiful color and rich flavor to the sauce. Substitute with an additional 2 teaspoons of soy and another teaspoon of sugar; brown sugar is best.

The Pork:

See below for options to save money on ground pork. This is also fabulous with ground beef, chicken, or turkey.

Leftover Easy Pad Kra Pao:

• Store in the fridge for 4 to 5 days or freeze. It freezes and reheats beautifully.
• The easiest reheat is in the microwave, but the stovetop works as well. You may wish to add a little water if it seems dry.

Other Asian-Inspired Ground Meat Recipes You Might Like:

Grilled Thai Beef Rolls

Spicy Korean Meatballs

Nam Prik Ong

Opal Thai’s Pork Larb

 

Saving Money on Groceries:

What you pay for groceries depends not only on WHERE you shop, but also WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

Ground Pork:

• Often difficult to find (check the fresh meat aisle and the frozen foods) and pricey when it’s available.
• If you can’t get it, don’t want to pay so much, or want the freshest, just buy shoulder, remove any hard fat, chunk it up, and pulse it in your food processor. Pulsing is easiest when the pork is very cold. Portion the rest out (shoulders are usually large) for other recipes.
• You’re always going to save money if you buy pork shoulder on a deep sale, break it down (see my post on Large Pork Roasts), and have usable sizes in your freezer.

Asian Condiments and Ingredients:

• Asian markets will usually have best pricing. While there, check around. Pricing on chicken and other proteins is often outstanding.
• Some basic items, like Soy Sauce, are now carried at the discount groceries, and many Asian condiments are carried in larger grocery stores.
• Sales are usually unadvertised and often happen before the Chinese New Year. If your store has them, check the American/Asian and International aisles.

Fresh Herbs:

• It pays off to grow your own, even if your only recourse is to grow in pots. Bring in during the winter.
• A plant runs about the same as a bunch of herbs from the store; if it dies, just snip and dry the leaves.

Shallots:

• They’re pricier than others in the onion family, but very inexpensive in Asian markets. Sub in 1/3 cup of finely chopped onion or red onion.

Hello Frugal Friends,

Easy Pad Kra Pao has quickly become a favorite at my house. Quick and easy, I love to divide it into portions for meal prep! I hope it will become a fave at your house, too. Happy Cooking!

Mollie

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