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Pork Pad Krapow (Minced Pork with Thai Basil)

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by Phet Schwader

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Pad Kaprow is a one of the most popular Thai street foods, with its crowd-pleasing balance of sweet, savory, and herbaceous flavor, with just a kick of heat. Stir-fried minced pork is infused with fresh ginger, caramelized sugar, fish sauce and oyster sauce until caramelized and crisped, creating that classic street fare flavor. Served with a side of kimchi on top of jasmine rice, Chef Phet serves his Kaprow a side of extra spicy chili sauce that can be added to your liking, depending on how spicy you want your Pad Krapow. We love that you can customize this dish to your preferred level of spice depending on how much of the chili sauce you use—just be warned, it is quite hot, so start with a little!

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Nutritional facts

Protein

45g

Carbs

76g

Calories

760

Fat

29g

Ingredients

Fish Sauce, Garlic Powder, Black Pepper, Thai Basil, Cilantro, Garlic, Thai Chilli, Thai Red Peppers, Kimchi, Sugar, Jasmine Rice, Kosher Salt, Lime Juice, Ground Pork, Ginger, Oyster Sauce

Reviews

4.3

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Based on 1533 reviews

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WW WW · 11/30/24

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About Phet Schwader

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Growing up in small-town Kansas, Phet recalls a youth spent clamoring for a ham sandwich instead of the traditional Laotian lunches his mother would pack for him each day. It wasn’t until he secured his first job as a fry cook, while studying philosophy at Kansas University, that the possibilities inherent in his colorful background began to materialize.
Schwader began his formal education at the New England Culinary Institute in Vermont. After completing an externship at Dundee Bistro in Oregon where he was exposed to the nuances of wine and its relationship to food, Schwader came to New York to work under Patricia Yeo at AZ. Within six months, he was promoted to Sous Chef, working with an award-winning team that counted Chef Pino Maffeo among its members.

When Chef Maffeo headed to Boston to open Restaurant L, he recruited Schwader, who was able to explore his Asian roots, playing with flavors and ingredients that lent an eclectic distinction to the acclaimed restaurant. After two years under the tutelage of the famously creative chef, Schwader returned to New York where he would take on his first post under his trusted mentor, Laurent Tourondel, at BLT Prime in New York. He was later tapped to open one of BLT’s first outposts outside of Manhattan in Washington D.C. As Chef de Cuisine for BLT Steak, Washington D.C Schwader’s influence was felt in the kitchen and on the menu, leading BLT Steak to become a popular destination for many Washingtonians.

Schwader returned to New York in 2008 to begin a new project with colleague and friend, King Phojanakong. Together they headed uptown to open Talay in West Harlem bringing with them an eclectic menu of Latin and Asian influenced dishes. After a year at Talay, Schwader and King were ready for a new opportunity and this time headed to the Clinton Hill neighborhood in Brooklyn to open their highly anticipated restaurant Umi Nom. While at Umi Nom Soulayphet explored his asian heritage incorporating flavors associated with great memories of food and flavors his mother would bring to the table growing up in Kansas and using all the techniques and influences in his culinary career to make Umi Nom a wonderful dining destination in Brooklyn. Most recently, Phet has been working along side Marc at both his Atlantic City Steakhouse and his flagship restaurant in Tribeca. Collaborating with Marc, Phet has continued Marc’s vision of American Cuisine while honing his culinary skills.

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