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Tenderloin-
I use the old style Hot Thai Kitchen one as a base because it's so easy and then just vary the amounts based on taste. I am also adding lime leaf sometimes because that was in one of the best ones I had in Thailand.
I still struggle getting a good fried egg.She also just released a new method recipe today with the modern version with more ingredients for the sauce.
https://youtu.be/xG_jL8luhF0?si=aN1kDByJVW9LTIQI
sohi
I came back from Thailand 2 weeks ago and have been cooking Pad Krapow a lot. Some things I have learned are: the week old wilted holy basil we brought from Thailand was more intense than the fresh one bought in an Asia shop here, that thing is basically dead. I don't like the Italian basil as a replacement, prefer Thai basil.
Adding lime leaf while frying the meat bumps it up a notch as does mixing fresh chillies with roasted dry chilies.
I am doing the simple version with just chilies, garlic and fish sauce and like it dry.
And getting great Pad Krapow in Thailand is not a given, we had a really terrible one and some mediocre.