THE SIMPLE COMPLEXITY OF PHAT GRA-PHRAO
A Thai Culinary Marvel
When you're sitting in a Thai restaurant, scanning the extensive menu, or simply walking the streets trying to decide on what to eat and find yourself paralysed by choice...fret not. The answer is often as simple as it is delicious: Phat Gra-phrao.
Despite its humble presentation, this stir-fry is a culinary paradox; simple to outline but notoriously difficult to perfect. Its flavours are both robust and delicate, making it a perpetual favourite amongst locals and those familiar with Thai cuisine.
In a recent rating by Taste Atlas, Phat Gra-phrao came in on top of a host of competitors, to be crowned the top rated stir-fry in the world. We fully concur.
The Basil Trifecta
At the heart of Phat Gra-phrao lies a herb so integral to its identity that it even lends the dish its name: Bai Gra-phrao, or Holy Basil.
Thai cooking often employs three types of basil leaves - Bai Horapha (your everyday Thai Basil), Bai Maenglak (Lemon Basil), and of course, the peppered beauty that is Holy Basil. While the other basils have their merits, none can truly replace Holy Basil's distinct pepperiness.
Pro Tip: Can't find Holy Basil in your local supermarket? It's unfortunate but not insurmountable. Using Thai Basil is a reasonable compromise, though your dish will lack that unique peppery kick.
Getting Started:
The Flavour Foundation
The initial step for mastering Phat Gra-phrao is crafting a robust garlic and chilli paste. This paste, fried off in pork fat or oil, serves as the backbone of the dish, imparting heat and flavour that reverberate through every subsequent element. We recommend a balanced blend of birdseye chilies for heat and larger chilies for a fuller flavour profile.
The chillies pictured here are blended together with an equal amount of garlic to produce a perfect base.
Pro Tip: Try combining some Gra-phrao leaves into the paste to really enhance the flavour.
Choose Your Warrior:
The Protein
Purists might lean towards minced pork, chicken, or beef, as they are certainly the most common versions of this dish, but modern interpretations offer a gamut of choices - squid, crab, stewed pork leg, crispy pork belly, duck, or even vegetarian options like tofu. Whichever you choose, ensure it's cooked nearly to a crisp with the foundational paste. A hot wok is your best friend here, ensuring this step takes mere minutes, but imbues maximum flavour.
Less Is More
Phat Gra-phrao is not a saucy affair. For every 100g of protein, a tablespoon each of light and dark soy sauce, coupled with a couple of tablespoons of good-quality stock and a pinch of sugar, usually suffice.
Traditionalists might debate the inclusion of fish sauce at this stage. We prefer to save the fish sauce for a zesty bowl of Phrik Naam Bplaa, served alongside the main dish.
The Grand Finale: Holy Basil
The last step is a ceremonious addition of a generous handful of Holy Basil leaves, quickly stirred to retain their vivacious freshness. This is no place for stinginess; the more, the merrier.
Pro Tip: A sun-kissed fried egg with a runny yolk often crowns this rustic masterpiece. Cook it either at the end, or before you begin the stir-fry, then delicately slide it onto the dish.
The Essence of Phat Gra-phrao
It’s easy to overcomplicate this dish with gratuitous “padding” - chunks of fresh chilli, peppers, baby corn or other intrusions, but it’s the dish’s elemental simplicity that makes it truly resonate. Anything else just muddies the waters or, in this case, the wok.
So the next time you find yourself bewildered by a Thai menu, remember; you can never go wrong with Phat Gra-phrao.
"a dish as simple as it is profound
and as quick as it is unforgettable!"
Our Favourites
At Feast Thailand, we have tasted this dish across the length and breadth of the Kingdom. Our experience has led us to believe that, for authenticity, you need to look for places frequented by Thais, rather than those which have a predominantly Western clientele. Often such places have their menu ONLY in Thai. If you don't read Thai, you can easily use the google map link which will show you images of the food, making it easy to simply point at the dish you want on your phone.
In Hua Hin, these are our 'go to' places.
Three Dots & A Dash
Essentially, Three Dots & A Dash at the bottom of Soi 51 is really a sensational craft beer bar, however the Thai fusion food they serve is outstanding; in particular, their version of Phat Gra-phrao.
This one has the intense gra-phrao pepperiness we expect from the dish and does not pull any punches when it comes to spice levels.
Khaa Muu Dtrok Soong
Sitting in the heart of one of the most local strips in Hua Hin, Soi 51, Khaa Muu Dtrok Soong does some very unique versions of the dish; one in particular is with Khaa Muu ขาหมู, stewed pork leg; it is absolutely delicious.
They also do straight Khaa Muu, various soups and stir fries, as well as many other Thai favourites.
Mhan
Tucked away inside Raruk Hua Hin, you’ll find Mhan Gra-phrao Phrik Haeng. The entrance is just around the corner from the bottom of Soi 51, along Naebkhehardt. They do many, many versions of this magnificent dish.
Khrua Mae Laa
Khrua Mae Laa Gra-phrao Khot Bpuu is a hidden gem, tucked away just behind Big G. It is a favourite for Bangkok Thais. Once you try it, you’ll understand why. You can get this dish with everything from their signature, which is crab, to crispy pork, squid or other seafood. Spice levels are good and the flavour is 'jing jing'.
C'Cup Home
Located right towards the very top of Soi 94, you’ll find C'Cup Home Café & Restaurant .
This one was quite a surprise for us, as it is geared very much towards Westerners. This would be our most accessible of the local choices. Pictured is their chicken version.
Out Of Town
Apart from the many choices available in Hua Hin, there a couple of places just out of town which deserve a special mention. Both places have menus ONLY in Thai, so again, use the Google Maps link to bring up the place and choose your dish from an image; it's very simple to do.
Khrua Huai Sai
Just slightly out of town lies the garden delight that is Khrua Huai Sai. Just head North out of town along Phetkhasem and turn left at the turnoff to route 1010. It's around 850m past The Sheraton Hua Hin. Around 500m up route 1010 on the left, you’ll find this gem. They do a version of this dish with crispy duck and deep fried Holy Basil leaves……it is amazing.
The menu here is extensive and the garden setting is perfect.
Khrua Khun Noi
Located along the bypass for Hua Hin and towards where route 37 crosses route 1010 you'll find Khrua Khun Noi.
This restaurant does one of the most exhilarating versions they like to call Gra-phrao Naroc - Gra-phrao Hell. This one is not for the faint-hearted, as it is 'hellishly' hot, but super tasty at the same time.
For those concerned by that level of heat, they also do a standard version, along with plenty of Thai favourites on their extensive menu.