Nua Pad Krapow

You’ll never wok alone.

– A true wok and liverpool fan

Eventhough the Nua Pad Krapow is such a simple recipe, it has a very special place in my heart. During my last year of college I went to Thailand to meet one of my best childhood friends and just the smell of this dish brings me back to the urban jungle of Bangkok! So if you are looking for some comfort food…wok your way into the weekend by cooking this popular Thai dish than can’t get any easier!

The famous Nua Pad Krapow is considered a sort of fast-food in Thailand. Almost like the equivalent of a hotdog or a sandwich. You can find it all over Bangkok in small little street food shops that sell it as one of the most wanted quick lunch alternatives for the busy life of the city.

The original recipe uses chicken as the main protein. But it’s not a sin to substitute it with pork or beef! Being a street food classic in Thailand, it’s quiete common to find some personal touch depending on where you get it. You can eat it with rice instead of a fried egg or you can eat it with both! No matter how you decide to enjoy your Nua Pad Krapow…this recipe will help you in learning the essential to make it delcious!


  • 250g beef and pork mince
  •  2 garlic cloves
  •  1 red chilli (you can use any red or green spicy chilli you prefer)
  •  2 tbsp of peanut oil
  • 1 tsp of sugar
  •  1 pack of fresh basil leaves
  • 2 eggs
  • 2 tbsp of fish sauce (or soy sauce if you prefer)


  1. Heat your wok in very high heat, once its smoking add the oil on the sides so it slowly drips into the center of the wok. Meanwhile it gets warmer, make sure to chop the chilli and the garlic.
  2. Drop the chilli and the garlic in the wok and constantly stir until fragrant.
  3. Add the meat and the sugar. Toss them around until the sugar starts to caramelise and the meat begin to get brown. Add the sauce and stir. This is the step where you taste and season your meat.
  4. Add the basil to the wok and stir for another couple of minutes making sure not to over cook the basil. Then separate de mixture to another bowl.
  5. Let some clean running water into your wok and get it back in the stove to dry. When the wok is very hot, add the oil for the fried eggs. Make sure to fry them until the edges are crispy and brown.
  6. Serve the beef and the egg on top of your plate! Enjoy!

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