Ever since my trip to Bangkok last year, I’ve been a little obsessed with the flavours of Pad Kra Pao. There’s just something about the combination of garlic, fiery chillies and fragrant basil that I can’t seem to get enough of.
Naturally, I’ve been finding ways to incorporate those flavours into just about anything! I’ve made the classic beef Pad Kra Pao, given it a little fried rice rendition, and now, we’re taking things into the pasta department.
Inspired by our love for Malaysian-style buttercream dishes, this Thai Buttercream Pasta brings together everything I adore about Pad Kra Pao with a rich, buttery and slightly sweet cream sauce. Think savoury minced beef, plenty of garlic, bird’s eye chillies and fragrant Thai basil, all tossed with pasta in a beautifully creamy sauce made with evaporated milk and cheese.
And despite all that creaminess, it’s surprisingly not jelak (overly rich or cloying)! The heat from the chillies and the wonderful fragrance of Thai basil balance the richness beautifully, making every bite just as enjoyable as the first.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Servings: 3–4
INGREDIENTS
- 300g spaghetti or linguine
- 300g minced beef
- 6–8 cloves garlic, peeled
- 6–7 bird’s eye chillies, adjust to preference
- 100g Thai basil leaves, divided (50g for blending, 50g to add at the end)
- 3 tbsp unsalted butter
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tbsp fish sauce
- 1 can evaporated milk (350ml)
- 3 slices processed cheddar cheese
- 3-4 tbsp sugar
- Salt, to taste
HOW TO MAKE IT
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Reserve some pasta water before draining and set aside.
- In a food processor or blender, roughly pulse the garlic, bird’s eye chillies and 50g of Thai basil leaves into a coarse paste. Avoid blending until completely smooth.
- In a large pan over medium-low heat, melt the butter. Add the blended aromatics and sauté for about 1–2 minutes until beautifully fragrant, taking care not to burn the garlic.
- Add the minced beef and cook until nicely browned, breaking it apart as you go. Allow any excess moisture to evaporate so the beef develops a lovely savoury flavour.
- Add the fish sauce, oyster sauce, and dark soy sauce and. Stir well until the beef is evenly coated, allowing the flavours to come together.
- Reduce the heat to low and pour in the evaporated milk. Stir gently and allow the sauce to come to a gentle simmer.
- Add the processed cheddar cheese slices, stirring until completely melted and incorporated into the sauce. Allow it to simmer gently until the sauce thickens slightly.
- Season with sugar and salt to taste, keeping in mind that the fish sauce and cheese already contribute quite a bit of saltiness.
- Add the cooked pasta directly into the pan and toss until every strand is beautifully coated in the creamy sauce. Let everything come together over low heat for another 1–2 minutes. If the sauce becomes too thick, add a small splash of reserved pasta water, only if necessary.
- Turn off the heat and fold in the remaining 50g of Thai basil leaves. Toss gently until just wilted, allowing the warmth of the pasta to bring out their beautiful fragrance. Serve immediately.
Watch the video HERE.
Frequently Asked Questions
1. What is Thai Buttercream Pasta?
Thai Buttercream Pasta is my fusion take on two things I absolutely love: the bold, aromatic flavours of Thai Pad Kra Pao and the creamy, sweet-savoury goodness of Malaysian-style buttercream dishes. It combines minced beef, garlic, chillies and fragrant Thai basil with a buttery cream sauce, all tossed with pasta.
2. Is this an authentic Pad Kra Pao recipe?
Not quite! Traditional Pad Kra Pao is a popular Thai stir-fried dish typically made with minced meat, garlic, chillies, holy basil and savoury seasonings, usually served with rice. This recipe is my own fusion interpretation, inspired by those flavours but with a distinctly Malaysian buttercream twist.
3. Can I use regular basil instead of Thai basil?
You can, although the flavour will be different. Traditional Pad Kra Pao uses Thai holy basil, which has a distinctive peppery flavour. Thai sweet basil, which I’ve used here, is slightly sweeter and more aromatic, with subtle anise-like notes. Regular sweet basil can be used as a substitute, but I’d recommend Thai basil for the best result.
4. Why use so much Thai basil?
Because it’s one of the stars of this dish! With the richness of butter, evaporated milk and cheese, we need a generous amount of basil to bring balance and fragrance to the sauce.
5. Why use evaporated milk instead of cooking cream?
Evaporated milk is a familiar ingredient in Malaysian-style buttercream dishes. It provides a lovely milky richness without being quite as heavy as cooking cream. Together with butter and processed cheddar cheese, it creates a beautifully creamy sauce that coats the pasta without overpowering the aromatics.
6. Do I really need three slices of cheese?
For this version, yes, I’d recommend it! Processed cheddar cheese melts smoothly into the evaporated milk, giving the sauce extra body, richness and that familiar Malaysian-style buttercream flavour. You can reduce the quantity if preferred, but the sauce may be a little lighter and thinner.
7. Is 3-4 tablespoons of sugar too much?
This recipe is inspired by Malaysian-style buttercream dishes, which often have a pronounced sweet-savoury flavour. The sugar balances the saltiness of the sauces and cheese, while the chillies and basil prevent the dish from tasting one-dimensional. You can start with less and adjust according to your preference.
8. How do I prevent the sauce from becoming watery?
Make sure to brown the minced beef properly and allow excess moisture to evaporate before adding the sauces.
Once the evaporated milk and cheese have been added, let the mixture simmer gently until slightly thickened before tossing in your pasta. The cheese also helps give the sauce a creamier consistency.
Only add reserved pasta water if the sauce needs loosening. You want the sauce to cling to the pasta rather than pool at the bottom of the pan.
9. How spicy is this pasta?
With 6–7 bird’s eye chillies, this pasta has a good kick! However, the evaporated milk, butter and cheese help mellow the heat. If you prefer something milder, start with 2–3 chillies and adjust accordingly. I’d still recommend keeping some heat, as it helps balance the richness of the sauce.
10. Can I substitute the minced beef with another protein?
Absolutely! Minced chicken works beautifully and would be my first recommendation. You can also use minced turkey, lamb or crumbled firm tofu for a vegan option. Just adjust the cooking time and seasonings as needed.
11. Can I use other types of pasta?
Yes! I love spaghetti or linguine for this recipe because the creamy sauce coats the long strands beautifully. Fettuccine, penne and rigatoni would also work.
12. Can I make this pasta ahead of time?
This pasta is best enjoyed fresh, while the sauce is beautifully creamy and the basil is fragrant. If you have leftovers, refrigerate them promptly in an airtight container and consume within 2–3 days. Reheat gently with a small splash of water until piping hot throughout, and finish with a little fresh basil if you have some.
