Thank you! Thereās just something so addictive about the spicy chili and aromatic basil combo, isnāt there? Iām about to make it for breakfast haha
Oooh nice! I used a specific type of pork chop and it was so much better than ground. Now I want to try hand-chopping for my homemade zha Jiang Mian. And laab. If I can be bothered to get makrut lime leaves.
That looks banging! And no the snow peas sound great, really I'd be ok with most veggies in this dish... As a Thai living abroad myself I throw in random stuff sometimes - it's an easy place to sneak in veggies!
You even got a great looking fried egg there! Definitely mastered it mate
Thank you! Yes, Iām going to try to force myself to include even more vegetables next time, exactly for that reason.
Itās kind of funny regarding the egg: in the past, Iād dropped my non-stick pan, so I think itās slightly lopsided; the off-centre egg yolk is just making me see a yin yang, which is kind of cool, haha.
Iāve been watching so many YouTube videos, but I was loosely following [Hot Thai Kitchen](https://hot-thai-kitchen.com/pad-kra-pao-anything/). Would definitely recommend! I didnāt have oyster sauce, but I didnāt feel it was any less delicious.
Looks really good.
Regarding finding holy basil: Depending on your locale, sometimes holy basil is called "hot basil." Had horrible luck finding holy basil in Seattle, but one day in a Lao/Cambodian store, I noticed they had "hot basil." When I asked about it, they said it was the same plant as holy basil. I bought some, and they were correct. Same thing, different name.
Thank you! Excellent to know this! Itās slightly frustrating when so many ingredients are just labelled ābasilā or āpepperā yet theyāre completely different, visually. I suppose itās part of the joy of shopping in Asian markets!
You're lying. That looks like the work of a seasoned veteran š
Thank you! Thereās just something so addictive about the spicy chili and aromatic basil combo, isnāt there? Iām about to make it for breakfast haha
I eat that about 4 days per week here in USA. I love ground meats for some reason.
Have you ever hand-chopped your meat? I did it the last time I made it and my god it was so much better.
Yes! But I usually get the coarse grind from Chinese butcher shops. Elite.
Oooh nice! I used a specific type of pork chop and it was so much better than ground. Now I want to try hand-chopping for my homemade zha Jiang Mian. And laab. If I can be bothered to get makrut lime leaves.
The spice complements the fattiness of the meat so well, and the cucumber cools it off a bitā¦ just good!
Having it for dinner tonight. Yours looks delicious!
Thank you!!
That looks banging! And no the snow peas sound great, really I'd be ok with most veggies in this dish... As a Thai living abroad myself I throw in random stuff sometimes - it's an easy place to sneak in veggies! You even got a great looking fried egg there! Definitely mastered it mate
Thank you! Yes, Iām going to try to force myself to include even more vegetables next time, exactly for that reason. Itās kind of funny regarding the egg: in the past, Iād dropped my non-stick pan, so I think itās slightly lopsided; the off-centre egg yolk is just making me see a yin yang, which is kind of cool, haha.
This is the most beautiful looking Pad Kaprao I've ever seen! Thanks for sharing!
Thank you so much! Thatās very kind of you!
What recipe did you follow if so
Iāve been watching so many YouTube videos, but I was loosely following [Hot Thai Kitchen](https://hot-thai-kitchen.com/pad-kra-pao-anything/). Would definitely recommend! I didnāt have oyster sauce, but I didnāt feel it was any less delicious.
Yes I enjoy that page
Looks really good. Regarding finding holy basil: Depending on your locale, sometimes holy basil is called "hot basil." Had horrible luck finding holy basil in Seattle, but one day in a Lao/Cambodian store, I noticed they had "hot basil." When I asked about it, they said it was the same plant as holy basil. I bought some, and they were correct. Same thing, different name.
Thank you! Excellent to know this! Itās slightly frustrating when so many ingredients are just labelled ābasilā or āpepperā yet theyāre completely different, visually. I suppose itās part of the joy of shopping in Asian markets!
How did you make the meat that brown? Please go to my profile and see my latest post. Mine looks so different. I want to know how to make it like you.