How to Make Pad Krapow Seafood (Traditional & Healthy Version)
Pad Krapow Seafood is a beloved staple at Singapore's bustling hawker centres and kopitiams, celebrated for its bold, aromatic flavours and vibrant presentation. While its roots are in Thai cuisine, this dish has been embraced by Singaporean food culture and given a unique local twist, reflecting the nation's passion for fusion and freshness. In the Lion City, Pad Krapow Seafood is often enjoyed as a quick lunch, capturing the essence of 'wok hei' with every bite. Singapore’s version features a medley of local seafood tossed with fragrant holy basil (krapow), garlic, and a savoury sauce that’s lighter and healthier than traditional recipes. The dish is a favourite among office workers and families looking for a meal that’s high in protein yet low in saturated fat. Served over a bed of fluffy jasmine rice, this Pad Krapow Seafood is both satisfying and nourishing—a testament to Singapore’s creative culinary scene, where global influences meet local traditions in every kopitiam. Choosing this dish means embracing Singapore’s hawker culture while making a health-conscious choice that doesn’t skimp on flavour.
Ingredients
Step-by-step instructions
Step 1 · Prepare all seafood by rinsing and patting dry
Prepare all seafood by rinsing and patting dry. Slice squid into rings and cut fish fillet into bite-sized pieces.
Step 2 · Heat olive oil in a wok or large pan over medium-high flame
Heat olive oil in a wok or large pan over medium-high flame. Add garlic, shallots, and red chilli, stir-frying until fragrant.
Step 3 · Add the mixed seafood to the wok
Add the mixed seafood to the wok. Stir-fry quickly until just cooked through and opaque.
Step 4 · Lower the heat
Lower the heat. Stir in light soy sauce, oyster sauce, fish sauce (if using), and sugar. Toss to coat the seafood evenly.
Step 5 · Add the holy basil leaves and toss until wilted and aromatic
Add the holy basil leaves and toss until wilted and aromatic. Turn off the heat immediately to preserve the basil’s flavour.
Step 6 · Spoon hot cooked rice onto plates
Spoon hot cooked rice onto plates, top with the seafood basil stir-fry. Optional: Squeeze fresh lime over before serving.
Why this recipe is healthy
This Singaporean Pad Krapow Seafood recipe is a healthy lunch option, thanks to its use of lean seafood, minimal oil, and an abundance of fresh herbs and aromatics. Swapping white rice for brown jasmine rice increases fibre content, helping with blood sugar control and weight management. The recipe is easily adaptable for different dietary needs, making it a smart choice for health-conscious individuals.
A note on tradition
Pad Krapow Seafood is a popular lunch dish in Singapore, especially in the city’s hawker centres and kopitiams where fusion cuisine thrives. While inspired by Thai flavours, the Singapore adaptation brings together local seafood and a lighter, health-focused approach. It’s often enjoyed as a quick, satisfying meal by busy professionals and students, reflecting the city’s fast-paced yet food-loving culture.