Tourism body tries to nail down best recipe for a dish popular at home but often overshadowed abroad
Last modified on Sun 27 Aug 2023 18.57 BSTad kaphrao has a strong claim to be Thailand’s most loved dish. The meal – holy basil fried with minced meat – is a quick and easy staple. It is a regular among street vendors whose woks fill the air with a distinctive, fiery aroma, and on the menus of high-end restaurants and in the ready-made sections of convenience stores.
“The major concern is that the kaphrao we have in Thailand and kaphrao we have in UK, in the States and in other European countries – why is it so different?” said Yuthasak Supasorn, the governor of Tourism Authority of Thailand, which hosted the event. Chakkrit, who is from Lampang in northern Thailand and was taught by his chef father, said another mistake was to make the dish too spicy. “Pad kaphrao has to be salty first, sweet after and then feeling hot and spicy in your mouth. Sometimes people just make it too spicy and you don’t taste anything else.” He uses seven different types of chilis when cooking, to give variation.
Pad thai was perhaps more famous internationally because of its name, he said. “It’s also not spicy, it’s easy to eat.”
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