Bougie Pad Gaprao

by Pim Techamuanvivit with Andrea Nguyen, featured in Cooking Thai

Published by Ten Speed Press

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Introduction

Watching the Netflix cult favorite Midnight Diner: Tokyo Stories, I fantasized about a luxe Bangkok equivalent — a shophouse café on a peaceful soi (side street) owned by a skilled auntie who’s always able to fulfill your food desires. I’d request a sumptuous take on pad gaprao (holy basil stir-fry with meat), and the auntie would marinate steak cubes with a few condiments, pound a trio of bold aromatics, swiftly stir-fry it all up with a shower of mild chilies, and then finish with fistfuls of earthy herbage. “More basil!” I’d say because there’s rarely enough. She’d serve the dish with rice plus a tart, salty sauce (nampla prik, see Notes) to uplift flavors. Heavenly comfort. Classic pad gaprao features ground meat, but the fantasy auntie’s spectacular version is reminiscent of Vietnamese shaking beef. Here’s her (my) recipe for your reality. We hope the photo here entices you to prepare this bougie version and all the tasty riffs that follow; it may even inspire you to create one of your own. When using Thai basil (bai horapa), call your dish pad horapa to be linguistically accurate. Regardless, enjoy with lots of jasmine rice.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Cooking Thai

Image of Pim Techamuanvivit and Andrea Nguyen's Bougie Pad Gaprao — Photo by Ed Anderson

Ingredients

Serves: 4

Metric U.S.

SEASONING SAUCE

2 tablespoons fish sauce
1 tablespoon Thai oyster sauce
1½ teaspoons Thai dark soy sauce
1 tablespoon water

450 grams trimmed bavette, New York, or sirloin steak (cut into 1-inch (2.5cm) chunks)
¼ teaspoon bicarbonate of soda
1 big pinch of caster sugar (optional)
20 grams shallots (thinly sliced)
10 - 15 grams Thai fresh chillies (to taste)
2 grams fresh coriander root (optional)
40 grams garlic cloves
90 grams (or 3 mini) sweet peppers or other mild pepper
30 grams fresh holy or Thai basil leaves (plus tender tips for garnish)
2 tablespoons neutral oil (such as rice bran (divided)

SEASONING SAUCE

2 tablespoons fish sauce
1 tablespoon Thai oyster sauce
1½ teaspoons Thai dark soy sauce
1 tablespoon water

1 pound trimmed bavette, New York, or top loin steak (cut into 1-inch (2.5cm) chunks)
¼ teaspoon baking soda
1 big pinch of granulated sugar (optional)
20 grams shallots (thinly sliced)
10 - 15 grams Thai fresh chiles (to taste)
2 teaspoons cilantro root (optional)
¼ cup garlic cloves
90 grams (or 3 mini) sweet peppers or other mild pepper
1½ cups fresh holy or Thai basil leaves (plus tender tips for garnish)
2 tablespoons neutral oil (such as rice bran (divided)

Method

Bougie Pad Gaprao is a guest recipe by Pim Techamuanvivit with Andrea Nguyen so we are not able to answer questions regarding this recipe

Prep the meat: Mix together the seasoning sauce ingredients in a small measuring cup. Spoon 1 Tbsp of the seasoning sauce into a medium bowl. Add the beef, bicarbonate of soda, and the sugar if you want a touch of sweetness. Massage the seasonings into the beef.
Pound the aromatics: Use a mortar and pestle to pound the shallot, chilies, and fresh coriander root to a coarse texture (recognizable pieces of chili skin and shallot pieces are normal). Drop in the garlic, then pound to flatten. Scrape the aromatics into a small bowl.
Halve the sweet peppers lengthwise, then seed and cut on the diagonal into pieces 1⁄2 inch (1.25cm) wide. Set the aromatics, peppers, beef, remaining seasoning sauce, basil, and oil by the stovetop. If desired, mix together the serving sauce ingredients in a small bowl and set at the table.
Stir-fry and serve: Set a large wok over medium-low heat on the biggest burner. When the pan is hot (to test, flick in a couple of drops of water; they should sizzle and evaporate within seconds), add 1 Tbsp of the oil, swirl the pan to coat with the oil, and add the garlic mixture. Let it gently sizzle, stirring constantly, to tease the garlic and mellow its harsh raw edge, 30 to 60 seconds. Take care to avoid burning. Return the garlic mixture to its bowl. Rinse and dry the wok.
Set the wok over high heat. When it is hot, add the remaining 1 Tbsp oil and swirl the pan to coat with the oil. Add the beef cubes, spreading them out in a single layer. Let sear until richly browned on the underside, about 1 minute.
Drizzle about 2 Tbsp of the seasoning sauce around the perimeter of the wok, letting it sizzle and caramelize as it slides down the pan wall to flavor the meat. Flip the meat, dump in the garlic mixture, and stir-fry briefly to further cook the meat, 30 to 60 seconds.
Add the sweet peppers and the remaining seasoning sauce and cook, stirring, until the peppers begin to soften, about 45 seconds. Dump in the basil leaves and stir to incorporate and wilt, about 20 seconds.
Turn off the heat, transfer to a serving dish, and garnish with the basil tips. Serve immediately, inviting diners to spoon on some serving sauce (if using) to add salty, tangy, pungent notes to each bite.

Prep the meat: Mix together the seasoning sauce ingredients in a small measuring cup. Spoon 1 Tbsp of the seasoning sauce into a medium bowl. Add the beef, baking soda, and the sugar if you want a touch of sweetness. Massage the seasonings into the beef.
Pound the aromatics: Use a mortar and pestle to pound the shallot, chilies, and cilantro root to a coarse texture (recognizable pieces of chili skin and shallot pieces are normal). Drop in the garlic, then pound to flatten. Scrape the aromatics into a small bowl.
Halve the sweet peppers lengthwise, then seed and cut on the diagonal into pieces 1⁄2 inch (1.25cm) wide. Set the aromatics, peppers, beef, remaining seasoning sauce, basil, and oil by the stovetop. If desired, mix together the serving sauce ingredients in a small bowl and set at the table.
Stir-fry and serve: Set a large wok over medium-low heat on the biggest burner. When the pan is hot (to test, flick in a couple of drops of water; they should sizzle and evaporate within seconds), add 1 Tbsp of the oil, swirl the pan to coat with the oil, and add the garlic mixture. Let it gently sizzle, stirring constantly, to tease the garlic and mellow its harsh raw edge, 30 to 60 seconds. Take care to avoid burning. Return the garlic mixture to its bowl. Rinse and dry the wok.
Set the wok over high heat. When it is hot, add the remaining 1 Tbsp oil and swirl the pan to coat with the oil. Add the beef cubes, spreading them out in a single layer. Let sear until richly browned on the underside, about 1 minute.
Drizzle about 2 Tbsp of the seasoning sauce around the perimeter of the wok, letting it sizzle and caramelize as it slides down the pan wall to flavor the meat. Flip the meat, dump in the garlic mixture, and stir-fry briefly to further cook the meat, 30 to 60 seconds.
Add the sweet peppers and the remaining seasoning sauce and cook, stirring, until the peppers begin to soften, about 45 seconds. Dump in the basil leaves and stir to incorporate and wilt, about 20 seconds.
Turn off the heat, transfer to a serving dish, and garnish with the basil tips. Serve immediately, inviting diners to spoon on some serving sauce (if using) to add salty, tangy, pungent notes to each bite.

Additional Information

NOTES:

Select Wagyu or well-marbled steak for the most tender results. Bavette may be sold as “flap” at markets. Affordable top sirloin cap (also called picanha and coulotte) is also excellent.

Baking soda helps the meat caramelize while tenderizing it a bit too.

If you don’t have cilantro root, just skip it. No need to bother with subbing cilantro stems.

To add a vegetable side, use the wok to cook it before stir-frying the pad gaprao. Heat the wok over high heat until hot, then add 1 Tbsp oil and swirl the pan to coat with the oil. Add 2 or 3 garlic cloves, smashed, to the oil and heat briefly to infuse the oil, then dump in a bunch of greens, cut into bite-size pieces, and season with 1 or 2 big pinches of fine sea salt as you swiftly stir-fry. Double the serving sauce so there’s plenty for the vegetable side and main dish.

For extra protein, add a fried egg for each person to enjoy with the stir fry and rice.

NOTES:

Select Wagyu or well-marbled steak for the most tender results. Bavette may be sold as “flap” at markets. Affordable top sirloin cap (also called picanha and coulotte) is also excellent.

Baking soda helps the meat caramelize while tenderizing it a bit too.

If you don’t have cilantro root, just skip it. No need to bother with subbing cilantro stems.

For extra protein, add a fried egg for each person to enjoy with the stir fry and rice.