Seafood Pad Krapow
Craving bold flavors but too tired to prep a complex meal? This 15-minute stir-fry is your shortcut.
When the day feels long and you just want something that packs a punch without hours of prep, this Seafood Pad Krapow is your secret weapon. It hits all those deep, savory notes—garlic, chili, and holy basil—in one hot pan. We've swapped complex techniques for high-impact flavors so you can have a restaurant-quality Thai experience on your kitchen counter in under 20 minutes. It’s bold, satisfying, and honestly, the easiest way to feel like you actually 'cooked' something special tonight.
Ingredients
- 1 lb shrimp — peeled and deveined
- 4 unit garlic cloves — minced
- 1 unit thai bird's eye chili — sliced (remove seeds for less heat)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 cup fresh holy basil leaves — or Thai basil
- 2 tbsp oil
Method
- 1 Heat the oil in a large skillet or wok over medium-high heat.
- 2 Add the minced garlic and sliced chilies. Sauté for 1 minute until fragrant but not browned.
- 3 Add the shrimp to the pan and stir-fry until they just turn pink (about 2-3 minutes).
- 4 Pour in the soy sauce, oyster sauce, and sugar. Stir well to coat everything evenly.
- 5 Toss in the basil leaves and cook for 1 minute until they wilt into the mixture.
- 6 Serve immediately over steamed jasmine rice or rice noodles.
Variations
- Vegetarian Swap — Replace the shrimp with firm tofu cubes or extra mushrooms.
- Speedy Stir-fry — Use pre-minced garlic from a jar to save another 3 minutes of prep.
Notes
If you can't find holy basil, regular Thai basil or even Italian basil (though less spicy) works just fine. If you want extra depth, add a teaspoon of fish sauce instead of the extra soy sauce.
Equipment that helps
- Large Skillet — Allows for quick tossing and high-heat searing of the seafood.
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