• Pad Krapao — Seasoning Sauce on a coloured background
  • Pad Krapao — Seasoning Sauce with a prepared dish
  • Pad Krapao — Seasoning Sauce with ingredients and spices
  • Pad Krapao: Flasche mit frischen Zutaten
  • Pad Krapao: geöffnetes Flasche mit Paste und Zutaten
  • Pad Krapao: Flasche mit Löffel
  • Pad Krapao – Heiliges Basilikum, Knoblauch, Chili (thaani-infografik-pad-krapao-zutaten-v3)
  • Pad Krapao – Zu Hackfleisch, Mit Reis, Mit Spiegelei (thaani-infografik-pad-krapao-anwendung-v3)
  • Pad Krapao – Schärfegrad 3 von 5 (thaani-infografik-pad-krapao-schaerfe-v3)
  • Pad Krapao – THAANI Produktbild 1
  • Pad Krapao – THAANI Produktbild 2
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Sauces & Dressings

Pad Krapao — Seasoning Sauce

Pad Krapao — Seasoning Sauce

Basil stir-fry sauce

Aromatic Thai sauce for stir-fried minced meat with basil. Ideal with rice and a fried egg. Flavor: savory, piquant, spicy. Heat level 3 out of 5.

CHF 10.90
CHF 10.90
CHF 4.36/100ml
Sale Coming soon

6 Portionen CHF 1.82 / serving

incl. VAT plus shipping.
  • Handcrafted in small batches
  • No additives or preservatives
  • Thai recipes for your kitchen

Choose your flavor

Choose quantity: 1 bottle

Other quantity
In production. Expected to be available from mid to late November.
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  • Handmade
  • Thai recipes
  • Small Batches
  • No preservatives
  • No additives
  • Ingredients disclosed
  • Laboratory-tested formula

    Die Analyse dieser Produktprobe findest du im verlinkten Laborbericht.

    Laborbericht öffnenSo prüfen wir

Discover your benefits in the THAANI Food Club

Description

Aromatic Thai sauce for stir-fried minced meat with basil. Ideal with rice and a fried egg. Flavor: savory, piquant, spicy. Heat level 3 out of 5.

Ingredients

Oyster sauce (molluscs), water, garlic, rapeseed oil, chili, soy sauce, fish sauce, cane sugar, holy basil, white pepper, natural basil flavoring

Application

Searing Sear the ground meat over high heat until browned.

Deglazing Deglaze with the sauce and let it simmer briefly to reduce.

Serving Serve over rice, top with a fried egg, and it's ready.

Storage & Shelf Life

After opening, store at +2 to +6 °C and consume within 2 weeks

Allergens
  • Molluscs
  • Soy
  • Fish

Nutritional values per 100 g
Durchschnittliche Nährwerte pro 100 g
Energie 973 kJ / 234 kcal
Fett 17 g
davon gesättigte Fettsäuren 1.2 g
Kohlenhydrate 27 g
davon Zucker 27 g
Eiweiss 2.4 g
Salz 4.1 g
View full details

Profile

At a glance

  • Produktlinie

    Sauces & Dressings

  • Auf dem Etikett

    Basil stir-fry sauce

  • Schärfegrad

  • Allergene

    • Molluscs
    • Soy
    • Fish

  • Lagerung

    After opening, store at +2 to +6 °C and consume within 2 weeks

  • Bottled in

    250 ml bottle

  • Quality

    Laboratory tested

Flavor profile

This is what the glass tastes like

Schärfe

Merklich scharf

Noticeably spicy: the chili kicks in in the wok, but the egg softens the blow.

  • Sweetie
  • Acid
  • Umami

Aromen

  • Holy basil
  • garlic
  • oyster sauce
  • chili
thaani-gericht-pad-krapao.png

The signature dish

Pad Krapao with fried egg

Pad Kra Pao

Thailand's number one everyday dish: minced meat, holy basil, lots of garlic, and a fried egg with a runny yolk on top. The jar contains the entire wok sauce; all you need is meat, basil, and rice.

Matches with

  • Rice
  • Fried egg
  • Ground meat or tofu

All of Thailand

Everyday dishes

The story behind it

Where Pad Krapao comes from

Pad Krapao is what you order in Thailand when you can’t make up your mind. In street kitchens, it is considered the standard answer to the question of what to eat—fast in the wok, always available, and affordable for everyone.

The dish is relatively young and relies on a single ingredient: holy basil, known as "Krapao" in Thai, which gives the dish its name.

Typical for
All of Thailand
Name origin
Holy basil
Classic with
Rice & fried egg

In the jar

Selected ingredients

What makes the taste of this recipe.

Holy BasilThe basil in our Krapao recipe.

The list of ingredients mentions holy basil as well as natural basil flavoring.

GarlicFor a rich, hearty flavor.

Garlic is part of the aromatic base of this recipe.

ChiliChili provides the heat.

Start with a small amount and season to taste.

Fish sauceFor a salty, savory note.

Fish sauce contains fish. Please refer to the full allergen labeling.

Selected ingredients. See the complete ingredient and allergen list above and on the label.

Honestly declared

Here's what's inside

In the order prescribed by the declaration: the largest quantity first.

11 Ingredients. Nothing more.

  • Oyster saucemolluscs
  • water
  • garlic
  • rapeseed oil
  • chili
  • soy sauce
  • fish sauce
  • cane sugar
  • holy basil
  • white pepper
  • natural basil flavoring

AllergensMolluscsSoyFish

The step width indicates the order, not the exact quantity. Percentages are shown where we specify them. Symbolic ingredient photos, not images of the specific batch.

How to use

Application

Pre-seasoned in a jar, the rest takes just three simple steps.

Searing
Sear the minced meat until it browns.
Deglaze
Deglaze with the sauce and let it reduce briefly.
To serve
Over rice, fried egg on top, done.
Storage
After opening, store at +2 to +6 °C and consume within 2 weeks

Origin

This is how THAANI is made

Three steps from the original recipe to your glass.

  1. Original recipe

    We cook using recipes from Thailand. Not adapted, but authentic.

  2. Handmade production

    Small batches, hand-stirred. No additives, no fillers, no preservatives.

  3. Gläser laufen unter der Abfüllanlage durch, dahinter die THAANI-Wand

    Shipping from Switzerland

    Picked and dispatched by Wohnwerk Basel.

Quality you can read up on.

Lab tested

Quality you can read up on.

We make the ingredients in our formulas transparent and provide available laboratory reports directly with the respective product.

A report documents the tested sample. You can find the complete declaration on the label.

  • Ingredients and allergens explicitly disclosed
  • Laboratory reports for the respective product sample
View lab report

Production

A look into our kitchen.

This is how THAANI is made: Discover the ingredients, the manual labor, and the people behind our products.

Sharpness in comparison

Where this glass is standing

Spicy is relative. Here you can see the entire assortment on a scale and where your jar fits into it.

  1. Without heat

    ohne Chili

  2. Very mild

  3. Mild

  4. Noticeable

  5. Hot

  6. Very hot

The scale is our own: it compares the varieties with each other, not with Scoville ratings.

Frequently Asked Questions

Frequently asked questions about our products, answered briefly.

How do I use the paste?

Sauté one to two tablespoons in a little oil or coconut milk, add liquid, then stir in protein and vegetables. The dish will be ready in about 15 minutes. You can find the steps further up on this page.

How spicy is that?

Every variety features its heat level from 0 to 5 on the label, and at the top of this page next to the product name. With coconut milk, you can make any dish milder at any time.

Are there any preservatives in it?

No. We cook according to original recipes without preservatives. Everything that is included is listed in full in the list of ingredients on this page.

How should I store the glass?

The best-before date is on the label. Once opened, the jar should be kept in the refrigerator. You can find precise storage instructions for each product in the Storage section.

Where do the recipes come from?

Our products are created according to original Thai recipes, cooked by hand in small batches.

Not conforming. But authentic.