How To Make Pad Kra Pao (No Fish Sauce)

One of the most popular Thai street foods is pad kra pao. Quick, spicy, and full of flavor, it is often served with rice and a fried egg. Many people ask: How To Make Pad Kra Pao at home? This recipe guides you step by step through the process of cooking an easy version that doesn’t require fish sauce, using simple ingredients that can be found almost anywhere.

Why try this recipe?

If you are staying in Thailand for a while, you may want to cook Thai food on your own. Making gai pad krapow (chicken with basil) is a good start. The taste is bold, the method is easy, and you can enjoy a true local flavor in just 15 minutes.

This recipe uses no fish sauce, so it is great for anyone who prefers a vegetarian-friendly sauce base.

Ingredients (2–3 servings) Pad Kra Pao Without Fish Sauce

300 g chicken (minced or sliced small)
Mushrooms: shiitake and wood ear
1 cup fresh bai kra pao (Thai holy basil)
4–6 dried chillies, chopped
4 garlic cloves, chopped
1 tsp salt
2 tbsp mushroom soy sauce
1 tbsp dark mushroom soy sauce
1–2 tbsp olive oil
Steamed rice

These simple ingredients create a classic flavor without using fish sauce.

Step 1: Get your ingredients ready.

Slice the chicken into tiny bits. Thinly slice the mushrooms. Chop garlic and chillies. Wash and pick the basil leaves off their stems. Having everything ready makes cooking fast and smooth.

Step 2: Stir-fry the chili and garlic.

First, in a pan or wok, heat the olive oil until it’s hot. Then, add the garlic and chili, and stir quickly for about 20–30 seconds until fragrant. At this point, the aroma will rise—this step gives the dish its spicy base.

Step 3: Prepare the chicken.

To the pan, add the chicken. Stir until the meat turns white. Sprinkle with salt. Keep stirring to avoid burning.

Step 4: Add mushrooms and sauces

Toss in mushrooms and cook for 1–2 minutes.

Add the dark mushroom soy sauce and mushroom soy sauce. Stir thoroughly to infuse the flavor into the chicken and mushrooms.

Step 5: Put in the basil leaves

After turning off the heat, add the leaves of bai kra pao.. So, stir just until they wilt. Serve immediately over steamed rice. For the full Thai street food style, top it with a fried egg.

Tips for the best Pad Kra Pao

High heat: To get the real flavor of street food, cook quickly on high heat.
No need for fish sauce: Rich umami flavor is given by mushroom soy.
For added spicy taste, add bird’s eye chillies.
Vegetarian option: Use more mushrooms or tofu in place of the chicken.

Serving & storage

Finally, serve hot with rice. In addition, a crispy fried egg on top makes it perfect. Meanwhile, any leftovers can be stored in the fridge for up to 3 days. As a final step before enjoying again, simply reheat quickly in a pan before serving.

FAQ

Q: Can I use ground chicken instead of sliced?
Of course! Ground chicken is a great option if you prefer it over sliced.

Q: How spicy should pad kra pao be?
Traditionally, it is quite spicy. Even so, you can adjust the chili level to your liking.

Final thoughts How To Cook Pad Kra Pao

Now you know How To Make Pad KraPow at home. You can always savor the flavor of real Thai street food with a few local ingredients, easy steps, and no fish sauce. Try this recipe for gai pad krapow recipeand modify it by adding extra chillies, tofu, or mushrooms.

Cooking Thai food doesn’t have to be hard just follow these steps and enjoy a spicy, delicious meal.

The articles you might be interested in.

If you have a question, feel free to DM me here on IG. Also you can check this link to view the map