📍 Where this dish comes from: Phi Phi Islands · Maya Bay
Discover the history of this region →
Discover the history of this region →
Pad Cha Pak is one of Thailand’s most aromatic vegetable preparations — the combination of krachai (wild ginger), fresh green peppercorns, and holy basil in a screaming hot wok creates a dish of phenomenal fragrance. Every kitchen in Thailand owns a jar of preserved krachai for exactly this preparation.
What You’ll Need
Servings: 3 servings
Calories: 190kcal
Ingredients
- 200 g baby corn (or asparagus) cut in pieces
- 150 g oyster mushrooms
- 150 g baby bok choy
- 100 g long beans cut in 4cm pieces
- 3 tbsp krachai (wild ginger) julienned
- 2 sprigs fresh green peppercorns
- 4 long green chilies diagonally sliced
- 3 garlic cloves pounded
- 2 tbsp coconut aminos
- 2 tbsp fish sauce
- 1 large handful holy basil
- 3 tbsp coconut oil
Instructions
- Heat a wok to maximum heat with oil.
- Add garlic and krachai. Stir-fry 30 seconds.
- Add harder vegetables (beans, corn). Toss 2 minutes.
- Add mushrooms, bok choy, and peppercorns.
- Add chilies, coconut aminos, and fish sauce. Toss 2 minutes.
- Fold in holy basil off heat.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 190kcal | Protein: 6g | Fat: 14g | Fiber: 4g
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Health Benefits
- Wild ginger (krachai) contains kaempferol, a flavonoid studied for its anti-inflammatory properties.
- Fresh green peppercorns provide piperine, the compound responsible for pepper’s characteristic heat.
- Adding holy basil off the heat helps preserve more of its volatile essential oils than prolonged cooking would.