Pad Kaprao: Thailand’s #1 Dish EXPLAINED

A dollar capra. Thai capra might be the most defining dish of modern Thailand. This was really, really good, guys. Capra instant noodles. What? What? Pad Capra is the real engine of modern Thailand. Quick, fiery, and full of flavor. It's cooked in a walk, eaten with a fork and spoon, and built for the city's fast pace. You pick the protein, crank the spice, and it still hits hard every single time. Today I'm trying over 10 different caps across Bangkok to see just how far this humble dish can really go. Today we're going to be exploring Bangkok's most common dish, Pat Capra, at its most viral location, Ped Mark, owned by Mark Wis. All right, as you can see here, guys, a ton of tourists from all around the world, Europe. A lot of Chinese people. I know there's a lot of Chinese people because uh the server said, which means 25 minutes. You don't get a server that gets to speak Mandarin. She got a lot of Mandarin speaking custom. Miho, uh, could I get one wagu shank at five spicy? And then can I do one squid? Three. Spicy. Yeah. Three. Thinking about Okay. Can 458. 458 B. Guys, let's do it. All right, you guys. Everybody knows that pack is the most popular dish amongst people who are born in Thailand and Thai citizen passport holders. And one of the key things that they do uh at a lot of premium spots is duck eggs. Now duck eggs, they live um ducks live a much more healthier diet because you cannot actually raise ducks in cages. So the uh yolks are going to be way more yellow, thus a lot more nutrition, even though I believe there's a little bit more fat. The way they cook this is they protect the uh yolk until the very last second. They add that in later. This is a five out of five. Aa out ofa on the spiciness scale. By the way, this is wagu shank. This is one of the key features of pedmark is the rare expensive proteins that they're going to put on this very quotequote regular dish. I I'm probably going to cough, guys. It's spicy, but it's manageable. It's spicy, but it's manageable. And I'm staying away. I'm staying away from this guy. I'm staying away from this guy right here. So far, 300 bot waggar. I'm going give it a four out of five. I think this is one of those dishes where almost like pizza. It's almost like bagels. It's like um a chopped cheese or like a taco. It's sort of like got all these different levels. Now you can get a $1,000 version of kapra with like the most expensive. I think it's just one of those dishes. This is the LA taco or the New York slice of pizza. There's so many different levels of elevation from it, but it started off at a very very base root place and you could still find it at that. Another thing that we're not going to be familiar with in America is because for sure we're either going to use only beef or pork for packra in America. That's even if people eat pack at all. Most people are only going to eat pai is uh squid. Squid gap is like a whole new thing that I learned here. I'm throw some chilies on top with some fish sauce. Yeah, we're going to use the spoon, guys. So, this is a really interesting dish because you eat it with a fork and a spoon. And that's the best way to eat it. You cannot eat this with chopsticks, but you cook this in a walk. I got a squid tentacle. Yo, I am always surprised by how much I enjoy the seafood capra. Overall, I give the spicy wagu shank a four out of five. I'm going to go ahead and give the seafood spicy kapra a pen mark a 4.5 out of five. But we got to continue this exploration and we got to just ask a Thai person what makes this the most popular dish amongst locals and almost like the sandwich or the burger of Thailand. All right, you guys. The wait at Pmark is so long that we just got to get pack at 7-Eleven while we're waiting. As you can see here, guys, I got a lot of different options for Packa Prow. I mean, I got my pork option. I'm not going to lie, this one looks the most standardized out of everything. Look, you didn't even get a set. What you guys are looking at is pad kapra. Pad means stir fried, capra means holy basil, and this is version is a $130. As you can see here, the main ingredients in any sort of packer prow are holy basil. Usually some sort of protein, it's fish sauce, it's oil, it's chilies, it's garlic, and in especially Bangkok versions, you're going to see a lot of soy sauce and oyster sauce having a lot more Chinese influence. A dollar capra and it ain't bad. Straight up for 7-Eleven, you know, it lacks sort of some of the crispiness in the walk. But for 40 bot, you don't get better than this. 3.75 out of five. In fact, guys, we had to wait so long for Pedmark that we had to stop by an Echimai bus station. We're talking about something that is hyper local right now. There's a family that just runs a small stir fry stall on the corner. And guess what? We got another pack of proud. Woo! Listen guys, look how authentic that was. I just bought one and I'm waiting for a 500 bot one. This was 50 bot with the egg stir fried and everything. But this is a chicken egg at Petark. Their duck eggs, but at a base level, it tastes different when it comes out of W. This had way more of the textures that I was looking for. Even though the 7-Eleven version that got nuked had some of the vibes and the flavors, it did not have the textures. The textures here are a 10 out of 10. 3.6 out of five. All right, you guys. Next up on this crazy Capra journey through Bangkok, we have Capra Fury. This is a brand owned by people in their 20s, extremely young. They're doing things different there. But of course, we have the Thai um crispy pork and then they separated here. So, you kind of get to see Kapra Furry, guys. It specializes in delivered high-end caps. This was 150 bot. Let's get into it. Okay, honestly guys, crispy Thai pork might be the most underrated type of kapra because you get a lot more protein and it's almost like eating two dishes in one. Look at the amount of peppers. I'm going to go ahead and give this one for delivery a 4.25 out of five. Capra Fury showing you 20 year olds they can reinvent the game, too. Literally guys, this next capra came in a pizza box and it came delivered like a pizza. And I think the key thing here is guys, this place is called Capra Kong Cup and they actually have fried century eggs. So this is chicken capra with duck eggs. M. Okay, this is extremely different. This is almost like a like a Nasi Luck type of vibe. I'm getting a whole different energy from the fried century eggs to be honest. I'm going to give this spot a 3.9 out of five because it's just not my favorite. But they do get props for using the pizza box. Like we said, guys, kapra is one of those dishes where it's really brainless and uh that's why we had to come and get the Wagu version. I'm telling you guys, the proteins do matter. And as long as the walk, the breath of the walk is still there, it's still really, really good. Pack capra might be the most defining dish of modern Thailand. And it is the number one most ordered dish in Thailand as well based purely on like internet statistics that I saw for 2024, 2025. So honestly this Wagyu version here at Aconu 4.5 out of five. Our next village dish is kapa fed. This was really good. I'm going to give this 4.75 out of five. I did not know that sort of the sweetness and the dark meatness, but I realized that capac can kind of get dry sometimes, but the duck being so like ducky is anything but dry. So, it counterbalances. All right, you guys. Next up, you know, throughout this video, we've been trying a lot of moo, which is pork, but here we've got pack of pra made of different proteins. We've got guy, which is chicken. We've got goon, which is shrimp. And I'm telling you guys, we are at a spot right now that cooks it a very unique way because um you see the large proteins cut up in a certain way. You see the Thai holy basil here. They also gave us a seafood sauce as well because they have the shrimp one. So, I'm going to pour that on that m Wow, this is really good. For this one, they actually went with a chicken egg instead of a duck egg like pet mark. This was really, really good, guys. Here we've got the goon. This is often an overlooked choice. It's really fascinating that this dish is cooked in a walk, but you eat it with a fork and a spoon. This is like so Thailand. You guys got to have Pat Capra. And the crazy thing is there's no rules around it and everybody's interpretation is their own and that's what makes it so like Tylen. Next up we've got Capra Club. This is another young hipster spot owned by a bunch of young Thai kids. Sort of reclaiming this dish from the streets and making it more like, you know, modernized. This is actually Capra instant ramen, guys. Kapra instant noodles. What the hell? This might be a five out of five banger, actually. Um, they didn't use the mama's instant noodles. They used something else. M the Capra from Capra Club. I'm going to give this a solid 4.8 out of five. I think the omelette adds a really nice touch. I'm really, really glad. This is the future of kapra cooked by very super young chefs. Guys, I realize that kapra really is the most Thai dish around if you think about it. Representing modern Thailand because it's cooked in a walk, but you can really make whatever you want out of it. This is a very special spot that specializes in kuchang kapra. Kuchiang is lchung and this is literally Chinese sausage like Shang Chang lung turned into a capra. I think the craziest caps I had this video was the duck capra, the instant noodle capra, and the kungjang lock capra. Yo, got the duck egg right here. I think the duck egg might be a must, too. Not macro friendly, but I'm going to go ahead and give this Kung Chang one a 4.6 out of five. All right, guys. We just came from PMart where we actually tried a very rare squid pad capra. But here we are at Mahasamut in Praanong right now. This is a super local district and you were looking at crab pad capra. Now, very few people have ever had this before because this is a new style. Over here we've got the lump meat. Large pieces of, you know, that connective sort of uh crab lump meat. You guys know what I mean. And then here we've actually got capra with claw meat. They give you the seafood sauce to eat with obviously the seafood proteins. Here we go. Without the sauce first. This is kapow. [Music] Man, there is something about the way the basil dances with the seafood with the duck yolk. That is incredibly good. Loaded up with some little seafood sauce right here. So, this was about $10 US, almost 300 bot. It is so good. Cuz, you know, there's all these memes about like, oh, are you dating a caprow type of guy, you know, who doesn't need abalone and omic acas? That's a meme actually in Thailand. M I have a feeling that my favorite prows are going to be the rare protein ones that have just come into vogue over the last couple years here in Thailand and hopefully in America too soon. The easiest reason why I can give you that it's a ha out of high aka a five out of five is because th this is almost like senue duck leg meat where it's almost like duck kong feet. You know, that dark darker meat relative to the lump meat. More flavor, more textures, blends better with the walk. All right, guys. As you can see, we're in Kraken, Sukum Vit Soy 71 again. Hyper local, almost really back to the old Thailand of 20 years ago, 15 years ago, old Bangkok. We're at the Kapow right now, and they are actually famous for their crispy pork belly. They're also famous for their Angus rump cap and they're also famous for their seafood one. I got at least the Angus beef and the seafood. They sold out of the pork one, but it's all good. It's hyper local right now. Just Just get us show them how local it is. [Music] We are in the cut, guys. There are loose cats and dogs everywhere in Praong. But I'm telling you, we are trying some dollar versions of things. $2 versions of things all the way up to $25 versions of Capra. This is a $2 version, but it is one of their most famous ones. This got squid and shrimp in it. This is pretty cool because uh Petark you only get squid or you only get shrimp. M they're also doing this uh super fried sort of egg on top that was pre-repped. M I like it. Moving on. We actually got a very specific fresh type of omelette type egg on top. We got a Australian Angus. That's what they called it. Let's see. M. This is good, guys. For $2.50 in the morning, steak and eggs. I could have overloaded this with more eggs if I wanted. The walk have was the craziest out of every spot that I've been to. You damn near blew up the restaurant while we were in here. You guys, hopefully one of the takeaways that you've got from this video is that capra can really be anything because you just need a really hot walk and you're going to stir fry a protein with the same ingredients. And I think that I wanted to show you guys all the new stuff that people are doing. This is a capra pad seu. Listen guys, they just changed the carb to the wide rice noodles. This has got two duck eggs on it. This is a pad capra pad seu. It's almost like eating a taco pizza or a cheeseburger pizza. It's two things you that you know would go together but don't commonly go together. I'm going to give it keep it real with you guys a 3.8 out of five. Like I think the thought was there but maybe the execution you know could have been better. I've got beef tendon pack prow. This is literally the tendon guys in Cantonese and I got it with two types. I got it with a omelette egg and a what they call creamy style egg underneath. What? What? These are big tendons, too. Gosh. Like I said, packrow can be what you want it to be. It just has to have the holy basil. Not Thai basil. Holy basil. Wow. I'm going to give this beef tendon one a 4.5 out of five. It was even better than the pack seu. So, basically the whole point of this video, guys, you see me eat 15 different types of kapra is that really it's whatever you want it to be. And if you look at the history of kapra, probably prior to like 60 years ago, a lot of people in Thailand were mostly eating like curry for lunch over rice. Um, and now it's switched to capra because it's a lot quicker. It's like in a walk. It's fast. It's street food. It's like a new style of cooking. It's a hybrid. It's got the walk, but you don't eat it with chopsticks. You eat with a fork and a spoon. And I just think it's really, really representative of modern Thailand. And hopefully throughout this video, it opened your mind to like all the different spaces that we went into. Super high-end spots, mid-tier spots, low-end streets, falls that were like hyper local, all through the lens of Pac. All right, you guys. That was 10 bold takes on Pad Capra. All different, all powerful. Whether it's pork, chicken, duck, seafood, on rice, noodles, or even in a burger, Pack-a-Prow still slaps. It proves that you do not need to be fancy to be iconic. 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