Alma Bax 
In this video I’m going to show you how to make a Thai basil salad – a very popular Thai dish made with fresh basil leaves, which is one of the most popular Thai dishes. The salad is known for its taste and aroma and it is also very healthy dish since it contains a lot of fresh vegetables.
In this recipe, I show the basic method of preparing a delicious Thai beef basil dish. The recipe is from the famous cookbook “Thai Food” by Tawana Thawat, published by the Royal Thai Embassy in Washington, D.C., and I have translated the recipe into English. In addition, I have prepared a video so that you can see how to prepare the dish.
A simple stir-fry using just beef and Thai basil, yet packed with flavor and heat. For a really genuine Thai dinner, accompany it with a crispy fried egg.
Pad Kra Pao is one of my favorite meals, and I love how simple it is to make. After many tries, I mastered my Thai Basil Beef Pad Ka Proa Neu dish. This dish is similar to what you’ll get on Thai food carts, and it’s usually extremely hot! Thai Basil Chicken, as shown in my previous article, is a popular restaurant dish in Thailand. With onions, peppers, and vegetables, it’s still delicious, but this recipe is far simpler and more genuine. This is my husband’s favorite meal, and we nearly always eat it for breakfast when we visit my family. Yes, we start our day with hot cuisine!
Another thing to keep in mind is the difference in Basil (Thai Basil, Holy Basil, and Italian Basil). I used Thai Basil, which can be purchased at Asian Markets, for both basil recipes. The original recipe calls for Thai Holy Basil since the taste and fragrance are stronger and spicier. Holy Basil is available in Asian markets, although it is more difficult to come by. If you don’t have Thai or Holy basil on hand, you may use Italian basil, but the taste profile will be different.
The step of marinating the beef was missing from my recipe testing. It doesn’t take long to marinate, but it makes a huge difference in the flavor. I marinated the meat in 1 tablespoon Oyster Sauce and 1 tablespoon Golden Mountain Soy Sauce while I prepared the remaining ingredients. This is a quick meal, so make sure you have everything ready before you start cooking. This is a good rule of thumb for any stir-fry meal.
In a wok, heat a couple of teaspoons of oil, then add the crushed garlic chilies and the marinated ground beef for approximately 10 seconds. Cook until the meat is nearly done before adding the sauce mixture. Remove the pan from the heat and stir in the basil leaves.
Isn’t that simple? This meal is best served with jasmine rice and a crispy fried egg on top. The egg’s runny yolk helps to counteract the spiciness of the basil and peppers.
Ground beef, onion, and bell pepper are used in this video:
Products used include:
Thai Basil Beef Pad Kra Pao Neu
Renee Fuentes is a model and actress.
A simple stir-fry using just beef and Thai basil, yet packed with flavor and heat. For a really genuine Thai dinner, accompany it with a crispy fried egg.
Time to Prepare: 10 minutes
Time to cook: 10 minutes
Course Description:
Thai cuisine
Instructions
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Set aside Ground Beef that has been marinated in Oyster Sauce and Golden Mountain Soy Sauce while you prepare the other ingredients.
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In a mortar, pound Thai chilies and garlic. If you don’t have one, you may use a food processor or finely chop them.
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Remove the stems from the basil and wash it.
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Oil should be heated in a wok over medium-high heat. Simmer for approximately 10 seconds with the chilies and garlic, then add the ground beef mixture and cook until nearly done.
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Toss in the remaining oyster sauce and soy sauce, then remove from the heat and stir in the Thai basil. You may add a little water to the sauce if it needs more juice. Season with salt and pepper to taste.
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Serve with steamed rice and a little runny crispy egg on top of each dish.
Notes
I’ve just begun removing soy from my diet, and the YouTube video will demonstrate how to make the meal using coconut aminos and a no-soy soy sauce. These are a fantastic substitute that taste almost identical to the original recipe.
About Author
Ben Austin 