Beef Pad Krapow
An intense, deeply savory Pad Krapow inspired by Chef Num in Bangkok, utilizing rich beef garum to impart an extraordinary layer of umami. Finished with fresh holy basil and served over rice with a classic crispy fried egg.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Pound garlic and chillies into a coarse paste. → Fry an egg in hot oil until crispy around the edges and set aside. → Brown the minced beef in the hot wok. → Add chilli-garlic paste, sugar, and beef garum. → Fold in holy basil and serve over rice topped with the fried egg.
Cooking Steps
Brief Cooking Order
Pound garlic and chillies into a coarse paste. → Fry an egg in hot oil until crispy around the edges and set aside. → Brown the minced beef in the hot wok. → Add chilli-garlic paste, sugar, and beef garum. → Fold in holy basil and serve over rice topped with the fried egg.
Introduction
An intense, deeply savory Pad Krapow inspired by Chef Num in Bangkok, utilizing rich beef garum to impart an extraordinary layer of umami. Finished with fresh holy basil and served over rice with a classic crispy fried egg.
Step 1
Roughly chop the garlic and red chillies, then pound them together in a mortar and pestle into a coarse paste.
Step 2
Heat oil in a wok over high heat, crack in the egg, and fry until the edges are golden and crispy while the yolk remains runny. Remove and set aside.
Step 3
In the same hot wok, add the minced beef and stir-fry vigorously, breaking it apart until browned and rendered.
Step 4
Stir in the pounded chilli-garlic paste and sugar, tossing well with the beef until fragrant.
Step 5
Pour in the beef garum around the edges of the wok to season the meat and build rich umami flavor.
Ingredients List
Important Notes
Beef garum provides a deep, meaty umami punch; standard fish sauce mixed with soy sauce or oyster sauce can act as a home substitute if garum is unavailable.
High heat is essential for authentic wok flavor and achieving the signature crispy edges on the fried egg.
Add the holy basil right at the end with the heat off to preserve its fresh aromatic oils without overcooking.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...