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Dining In 1 minute 14 August 2020

The Not-So-Secret Phad Kaprao Recipe From Chef Thitid “Ton” Tassanakajohn

Here’s what makes this Thai celebrity chef's take of phad kaprao so unique.

Bangkok cooking

Phad thai and tom yam may be celebrated national dishes of Thailand, but nothing compared to phad kaprao. People all across the country seek this fast food for every meal of the day. With its tasty flavours full of spiciness and fragrant holy basil, it is easy to make quickly, served up hot with steaming rice topped with freshly fried egg. Feeling hungry? This enticing dish will make you smile ear to ear.

“The phad kaprao we serve at Baan is my very favourite version. This is the dish I want to eat everyday. It may not please every palate, but I guarantee you won’t find this version of phad kaprao anywhere else in the world,” Chef Thitid “Ton” Tassanakajohn of Baan (MICHELIN Plate, MICHELIN Guide Thailand 2020), the family-style Thai restaurant that is the offshoot from Le Du (One MICHELIN Star), says confidently about his take on phad kaprao.


The famous phad kaprao ranges from the more popular pork, chicken, and seafood to vegetarian and other endless variations. But at Baan, beef is the key. “We take the best 30-day, dry-aged Thai beef, grounded, and stir-fry it in the hottest heat with our secret sauce that has no MSG,” explains Chef Ton, who then reveals to MICHELIN Guide what’s behind that beguiling aroma like no other. “We use two secret spices: cumin leaves and coriander seeds.”

This is a recommended menu item that everyone who visits Baan should try. And now Chef Ton shares his secret recipe for you to make this special hot dish at home:

Prepare the following ingredients:
120 grams ground beef
2 tablespoons oyster sauce
½ tablespoon fish sauce
½ tablespoon soy sauce
½ teaspoon palm sugar
5 grams chopped garlic
5 bird’s eye chillies
10 grams (one handful) holy basil leaves
Roasted coriander seeds and crushed cumin leaves (for garnish)
Cooking oil
1 plate steamed rice
1 egg

Instructions:
1. Put oil into hot wok.
2. Stir fry chillies and garlic until lightly browned.
3. Add ground beef and stir-fry until cooked through 75%.
4. Add the seasonings and cook together thoroughly.
5. Add holy basil leaves last, mix in well, and turn off the heat.
6. Fry the egg to your liking.
7. Place the rice on the plate and pour the phad kaprao over it. Finally, place the fried egg on top.
8. Garnish with roasted coriander seeds and crushed cumin leaves.


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