Pad Kra Pao Talay (Seafood & Holy Basil Stir Fry)

This may be news to some of you—but the original Pad Krapao is actually gluten-free!Now don’t get me wrong, the versions I’ve shared before with oyster sauce, soy sauce, and dark soy sauce are still delicious. But this simpler, gluten-free version brings the same bold flavor with less hassle—and it’s perfect for Pad Kra Pao Seafood!

Course lunch, Main Course

Cuisine thai

Keyword Pad Kra Pao

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 145

Author Mary Thatcher

Cost 10

Equipment

1 wok

Ingredients

2 eggs
3 tbsp vegetable oil (2 for frying eggs then 1 for stir fry)
1 tbsp minced garlic (3-4 cloves)
3-4 Thai chilies
1/2 yellow onion (sliced)
1 lb Seafood of choice (I use shrimp and squid.)
2 tbsp fish sauce
2 tsp coconut sugar (Use granulated monk fruit for Keto.)
1/3 cup water (Optional if the mixture got too dry)
1 cup sweet pepper (Optional and for more fiber and volume. Long beans, sweet peppers, and onion are widely used by street vendors.)
1 cup holy basil (Or as much as you can find.)

Instructions

Fry the egg: Heat 2 tablespoons of oil in a wok over medium-high heat. Fry one egg at a time—start by adding just the egg white and let it cook for 30 seconds, then gently add the yolk and fry for another 30 seconds or until the edges are crispy. Remove and set aside.
Cook the seafood: In the same wok, without washing, add the seafood of your choice (such as shrimp and squid). Sear on high heat for about 1 minute per side or until just cooked through. Remove and set aside.
Sauté the aromatics: Add 1 tablespoon of oil to the wok. Stir-fry the minced garlic, chopped Thai chilies, sliced onion, and sweet peppers (if using) over medium heat for about 1 minute, or until fragrant and slightly softened.
Combine and stir-fry: Return the cooked seafood to the wok. Stir everything together and add a splash of water if the mixture looks too dry. Let it cook for another minute to bring the flavors together.
Season and finish: Add fish sauce and coconut sugar (or monk fruit sweetener) and stir to evenly coat everything. Turn off the heat and immediately toss in the holy basil. Stir until the basil is just wilted and fragrant.
Serve: Plate the stir-fry over jasmine rice and top with the crispy fried egg. Serve immediately and enjoy!

Video

@stickyricethaikitchen
Pad Kra Pao Seafood (Thai Holy Basil stir fry) ingredients 2 eggs 3 tbsp vegetable oil (2 for frying eggs then 1 for stir fry) 1 tbsp minced garlic (3-4 cloves) 3-4 Thai chilies 1/2 yellow onion (sliced) 1 lb Seafood of choice (I use shrimp and squid.) 2 tbsp fish sauce 2 tsp coconut sugar (Use granulated monk fruit for Keto.) 1/3 cup water (Optional if the mixture got too dry) 1 cup sweet pepper (Optional and for more fiber and volume. Long beans, sweet peppers, and onion are widely used by street vendors.) 1 cup holy basil (Or as much as you can find.) #padkrapao #seafoodlover #thaifood #thaicooking #stirfry
♬ September - Earth, Wind & Fire

Notes

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Nutrition