Some people call pad kra pao the “national dish of Thailand,” and I agree. It is a Thai holy basil stir-fry. Many Thai people and Thai food lovers around the world love it. If you want to learn how to cook Thai food, this is a must-do. (Not to mention its super quick and easy!).
The more modern version of pad kra pao, which is probably what the Thai restaurant near you makes, has vegetables like green beans and onions and a more complex sauce mix that might include oyster sauce, soy sauce, and dark soy sauce. This recipe, however, is an old-school, traditional style that is much simpler. Many Thais call this the original pad gaprao!.
PAD beef, also known as Prêt A Decoupé beef, refers to a specific cut of meat that has been mechanically trimmed to remove all visual fat and excess fat. This leaves only the lean, boneless meat remaining – making it an extremely lean and low-fat choice of beef.
What Does PAD Stand For?
PAD is an acronym that stands for the French phrase “Prêt A Decoupé” which translates to “ready to slice” or “ready to cut”. This name comes from the fact that PAD beef is trimmed so closely that it can be sliced immediately without any further trimming required.
The term PAD is primarily used in Europe, especially France. In the US this cut of beef may also be referred to as denuded beef or closely trimmed beef.
How is PAD Beef Prepared?
PAD beef is prepared using a mechanical process rather than the traditional hand-trimming method. The beef is first cut into large primal sections, then each section is placed inside a rotating drum that contains blades along the interior walls.
As the drum rotates at high speeds, the blades slice off all exterior fat, leaving only the leanest part of the meat behind. This machine trimming removes all visual fat and can get closer to seams and edges than is possible by hand.
Once the PAD process is complete, the beef is ready to be sliced and prepared without any further trimming required. This makes it faster and easier for restaurants, caterers, and food manufacturers to portion PAD beef for use in recipes or products.
What Cuts of Beef Can Be PAD Trimmed?
The PAD mechanical trimming process can be applied to many common cuts of beef:
- Tenderloin
- Strip loin
- Top sirloin
- Brisket
- Chuck roast
- Round cuts like eye of round, bottom round, and top round
Since tougher cuts like chuck and round contain more connective tissue and fat marbling, the PAD process helps turn them into leaner, more tender options.
Benefits of PAD Beef
There are several advantages that make PAD beef a appealing choice for certain recipes and beef products:
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Extremely lean – PAD beef contains virtually 0% fat content after trimming. This makes it perfect for consumers looking to reduce fat intake.
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Uniform portions – With all trim removed, PAD beef slices into clean, equal-sized portions very easily.
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No waste – All excess fat and trim are removed in the PAD process rather than after cooking. This results in more usable meat and less waste.
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Quick prep – Restaurants and manufacturers can use PAD beef immediately without labor-intensive trimming.
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Consistent cooking – The leanness of PAD beef means moisture loss and shrinkage are minimized during cooking.
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Versatile – The mechanical trimming works for almost any beef cut, even cheaper tougher cuts.
Downsides of PAD Beef
However, there are a few downsides associated with PAD trimmed beef:
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Higher cost – PAD beef is more expensive than untrimmed cuts due to the specialized mechanical processing.
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Less flavor – Much of the fat that provides juiciness and beefy flavor is removed along with trimmings.
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Can dry out – Without protective fat, PAD beef can become dry and tough if overcooked.
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Not widely available – As a specialty product, PAD beef may be hard to source depending on your location.
For these reasons, PAD beef works best in applications where fat and moisture loss need to be tightly controlled. It may not be the best choice for a flavorful, juicy steak.
How to Cook PAD Beef
PAD beef requires some special care during cooking to prevent it from drying out. Follow these tips for best results:
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Don’t cook above medium – Cook PAD cuts no higher than medium doneness to prevent toughening. Use a meat thermometer to monitor.
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Sear, then simmer – Brown PAD beef over high heat to develop flavor, then gently simmer in liquid to cook through without drying out.
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Add moisture – Braise PAD cuts in broth or wine, or keep roast beef well-basted as it cooks.
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Slice across the grain – This shortens the meat fibers so PAD beef stays tender when served.
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Avoid grilling – Grilling’s high temperatures and low humidity can quickly dry out PAD beef.
What is PAD Beef Used For?
Because it’s so lean and uniform in shape, PAD beef is ideal for applications like:
- Deli and pre-packaged sliced meats
- Beef jerky manufacturing
- Pre-formed hamburger patties
- Beef entrées at restaurants
- Meal prep companies and prepared foods
- Cured meat products like pastrami
Food manufacturers may also incorporate PAD beef into frozen meals, canned foods, pizza toppings, and other prepared products where controlling fat and shrinkage during cooking is important.
Where to Buy PAD Beef
Since it requires specialized mechanical equipment, PAD beef is primarily produced by commercial meat processors and sold wholesale to food industry buyers.
Retail consumers can sometimes find PAD beef at warehouse clubs like Costco or restaurant suppliers that are open to the public. Your local butcher may also be able to order PAD beef.
Online mail order steak companies are another option for purchasing PAD trimmed cuts like filet mignon. The precisely trimmed steaks make portioning consistent and remove prep work.
The Bottom Line
PAD beef delivers utilitarian advantages like leanness, portion control, and reduced waste. However, the trade-off is a loss of flavor and moisture compared to fattier untrimmed cuts.
If your priority is healthy low-fat eating or producing consistent results, then PAD’s precisely machine-trimmed cuts are worth seeking out. But for an indulgent, juicy steak experience, you may want to stick with tradition and enjoy the flavor that marbling provides.
Holy Basil vs. Thai Basil
A lot of us know Thai basil, which is called horapa in Thai. It’s the herb with the sweet smell and purple stems that comes with your pho. But few have come across holy basil.
Holy basil smells less floral and more peppery than Thai basil. This is why it goes well with very spicy foods like pad kra pao or jungle curry. The aroma is always hard to describe, but trust me when I say the two smell quite different.
The smell is also not as strong as Thai basil, and it may not be very strong if it’s not picked right away from a healthy plant. this is why it’s not always a good idea for me to buy fresh holy basil when I do happen to find it.
Note: If you’ve ever eaten pad kra pao in a Thai restaurant outside of Thailand, they may have used Thai basil instead of holy basil because it’s not available there. Unless, of course, you live in a city with enough Thai restaurants for a supplier to bring it in.
The Best Substitute for Holy Basil
While you might be tempted to use Thai basil as a substitute because its. well. Thai, in my experience, youre better off using regular basil, also known as Italian basil. Thai basil and holy basil have very different tastes, so the food you make will taste very different (but still good).
Regular Italian basil, while not the same, is a closer flavour match. And I’m usually perfectly satisfied with it when I have to use it. That being said, if you want to make the pad kra pao from your favorite takeout place, they may use Thai basil!
There isn’t a single “right” way to use English letters to write Thai words, so you may have seen this word written in different ways. So really, theyre all approximations with various degrees of wrong. But things get even more confusing because Thai people often say gaprao wrong, so there are different English spellings for the right and wrong ways to say it! The R should be in the last syllable, so ka-prao and ga-prao are both correct pronunciations. But Thai people often say kra-pao instead of ka-pao because many more Thai words begin with kra- than ka-. It’s not important whether you use K or G or -ao or -ow, but I think gaprao is the most accurate spelling for Thai. So. So why did I call this post “pad kra pao”? Because that’s how it’s spelled most often in English, so I thought it would help you find my recipe if you search for it!
Yes! If using ground chicken, use dark meat rather than breast so it will not be too dry. If using pork, stick with regular or lean, not extra lean. Also, you shouldn’t use the long browning method I use for beef because it can make chicken and pork too dry.
You can use crumbled extra firm tofu and/or chopped mushrooms instead of ground beef. You can also use ground plant-based meat substitute. Instead of fish sauce, use soy sauce.
The Best Thai Basil Beef in 15 Minutes (Pad Kra Pao)
FAQ
What does pad beef mean?
What cut of beef is beef skirt?
Is beef pad Thai good?
Beef pad Thai is relatively simple to prepare, making it a great option for home cooks of all skill levels. Family-Friendly Comfort Food. There’s something inherently comforting about a steaming plate of pad Thai, especially when it’s loaded with tender beef. Adults and kids alike love the tangy flavors and saucy noodles! Satisfying Texture.
How do you make easy beef pad Thai?
With tender beef, layers of flavor, and a healthy dose of veggies this EASY Beef Pad Thai recipe is a winner on so many levels! Combine the broth, sugar, vinegar, fish sauce, peanut butter, soy sauce and lime juice in a bowl, whisking well until smooth. Set aside.
Is beef pad Thai gluten-free?
It’s better tasting, guaranteed to be gluten-free, and cheaper than takeout! This beef pad thai is a combination of sweet and spicy, with tangy and salty flavors seared in as well.
How long does it take to cook beef pad Thai?
This easy beef pad thai recipe creates perfectly tender beef pieces with al dente rice noodles and fresh fried vegetables, all smothered in the easiest quick pad thai sauce in under 20 minutes! Place the beef slices in a large bowl and coat with 3 tablespoon soy sauce and the honey.