Recipe for pad krapow with sugar snap peas
This version of Pad Krapow came about on one of those days where I didn’t have any Thai basil on hand — so I reached for sugar snaps instead. They turned out to be a perfect match: fresh, crisp, and a great contrast to the rich, spicy sauce.
While sugar snaps aren’t traditional in Thailand, they add a clean sweetness and a satisfying crunch that work beautifully with the heat and umami of the dish. So this isn’t a purist’s Pad Krapow — but it’s honest, flavorful, and just as addictive.
Pad Krapow – also known as Phat Kaphrao – is one of Thailand’s most popular everyday dishes. It’s eaten everywhere, from street stalls to family restaurants, and for many Thais it’s the go-to meal when you want something quick, simple, and deeply satisfying.
The name translates directly to “stir-fried with holy basil.” The basil is the heart of the dish – a peppery, slightly anise-flavoured herb that’s very different from the sweet basil familiar in European cooking.
Flavour and character
Pad Krapow is all about balance: heat, salt, sweetness, and freshness in one bite. The dish is typically made with minced meat – most often pork or chicken – stir-fried over high heat with garlic, chili, and fish sauce. Its distinctive flavour is built around three key elements:
- Fish sauce and soy sauce for saltiness and umami.
- Chili and garlic for heat and intensity.
- Sugar and basil for sweetness and freshness.
The result is a dish that’s spicy and aromatic but also rounded and slightly sweet. It’s traditionally served with jasmine rice and a fried egg with a crisp edge and a runny yolk.
A fresher take with sugar snap peas
This version of Pad Krapow includes sugar snap peas, which add freshness, crunch, and a green note that complements the salty, spicy sauce. The result is a lighter, more colourful version of the classic.
Sugar snaps should only be cooked briefly to retain their crunch and bright colour. Their gentle sweetness pairs beautifully with the chili heat, giving the dish a more balanced flavour.
Preparation
Pad Krapow is a quick dish that depends on high heat and good timing. Traditionally cooked in a wok, the goal is to sear the meat so it caramelises slightly while the sauce clings to every piece.
- Finely chop garlic and chili, then fry them first so the oil absorbs their flavour.
- Add the meat and cook until browned.
- Stir in the sauce, then add the basil and sugar snaps just before serving, allowing them to wilt lightly without overcooking.
That final step is key – the basil should soften and release its aroma but never boil.
A True Staple
Pad Krapow is a true staple of Thai home cooking. It’s eaten at any time of day – often as a quick lunch or dinner. Many people order it with “extra chili” or “with a fried egg,” adjusting it to their own taste.
In Thailand, meals rarely consist of just one dish. A typical meal features several small dishes shared around the table. Pad Krapow is often served alongside tom yum (hot and sour soup), som tam (green papaya salad), or a simple omelette with minced meat. This variety of flavours, textures, and temperatures reflects the Thai philosophy of eating: balance in every meal.
FAQ about Pad Krapow
What does Pad Krapow mean?
It means “stir-fried with holy basil” – Pad means stir-fried, and Krapow refers to the Thai holy basil.
Can I use regular basil instead of holy basil?
Yes, but the flavour will be milder. Holy basil has a peppery, slightly licorice-like taste that regular basil lacks.
What kind of meat is used?
Traditionally, minced pork is used, but chicken or beef are also common.
Is it a spicy dish?
Yes, it should have a noticeable heat, but you can adjust the amount of chili to taste.
Why include sugar snap peas?
They add freshness and a gentle sweetness that balance the salty and spicy sauce.
How is Pad Krapow served?
It’s served with jasmine rice and often topped with a fried egg with a crisp edge and soft yolk. In Thailand, it’s usually part of a shared meal with several dishes at the table.
Pad Krapow With Sugar Snap Peas
Equipment
- 1 wok or frying pan
- 1 bowl for mixing sauce
Ingredients
- 1 Red chili adjust to taste
- 6 cloves Garlic finely chopped
- 150 grams Sugar snap peas optional – not traditional, but adds a fresh crunch
- 3 Spring onions
- 50 grams Rapeseed oil or vegetable oil
- 500 grams Minced pork 15–20% fat
- 10-15 grams Fresh Thai holy basil leaves bai krapow
Sauce
- 30 grams Fish sauce
- 30 grams Oyster sauce
- 15 grams Soy sauce
- 10 grams Sugar
To serve
- 4 Fried eggs
- Extra spring onions
- Fresh chili or chili sauce optional
Instructions
- Finely chop the chili and garlic.
- Rinse the sugar snaps, trim the ends, and cut into three diagonal pieces.
- Place them in a bowl, cover with boiling water, and let sit for 1 minute. Drain, rinse with cold water, and pat dry.
- Clean the spring onions, remove the roots, and separate the white and green parts. Cut the white part into 2 cm slices. Finely slice the green part diagonally for garnish.
- Heat the oil in a wok or frying pan over high heat until it just begins to smoke.
- Add chili and garlic and stir-fry for 20–30 seconds.
- Add the minced pork and stir-fry for about 5 minutes until browned and slightly crisp.
- Mix fish sauce, oyster sauce, soy sauce, and sugar in a small bowl.
- Pour the sauce over the pork and cook for 2 minutes until slightly thickened.
- Add the sugar snaps and white spring onion pieces, stir-fry for 1–2 minutes until just heated through.
- If using holy basil, add it at the very end and stir briefly until just wilted.
- Serve over jasmine rice, topped with a fried egg, sliced green onion, and fresh chili.