Beyond pad thai and pad krapao — the family of Thai stir-fries, their bases, and what makes each distinctive.
Pad Krapao (holy basil), Pad Gra Tiam (garlic and black pepper), Pad Prik (chilli paste), Pad Med Mamuang (cashew nuts) — each uses a different flavour base.
Simple and underrated — pork or chicken stir-fried with heaps of garlic and cracked black pepper; the garlic becomes sweet and caramelised; less famous than pad krapao but equally good.
Cashew nuts, dried chilli, onion, and your protein — a milder, nuttier stir-fry; popular with those who find pad krapao too spicy.
Wide rice noodles in a thick, sticky starch-thickened gravy with broccoli and pork or seafood — technically a stir-fry but served in a more soup-like sauce.
Always order stir-fries over rice (khao) unless specified otherwise; the rice is the vehicle; don't confuse the dish with the meal.
Most of these run 40–80 THB at street stalls, making a stir-fry-over-rice combo one of the most reliably affordable full meals in Bangkok.