Vegan Pad Krapow (Thai Basil Stir-Fry)

Finally found my way to the asian supermarket and saw that they had some thai basil. So of course I needed to find something to cook with it and thought to try this recipe out.

Recipe adapted from https://thewoksoflife.com/vegan-pad-krapow-thai-basil-stir-fry/

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Serving: 4

Ingredients:

  • 3 tablespoons oil

  • 3 holland chilies (thinly sliced)

  • 1-2 Thai bird's eye chilies (optional, thinly sliced)

  • 3 shallots (thinly sliced)

  • 5 cloves garlic (sliced)

  • 1 package seitan/vegan chicken (227g, chopped into small bits)

  • 1 teaspoon sugar

  • 2 teaspoons light soy sauce

  • 1/2 teaspoon dark soy sauce

  • 1 tablespoon fish sauce (optional non-vegan ingredient ok for pescetarians or flexitarians - see note in recipe introduction; if using, reduce soy sauce by 1 teaspoon. Can also substitute vegan fish sauce.)

  • 2-3 tablespoons water

  • 1 bunch holy or Thai Basil leaves (de-stemmed, washed)

  • juice of half a lime (optionall)

Instructions:

In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the vegan chicken, and stir-fry for 30 seconds, spreading evenly in a single layer. Then let the vegan chicken brown, stirring occasionally to sear it evenly.

Add the sugar, light soy sauce (add half the amount if using fish sauce), and dark soy sauce. At this point, add the fish sauce if you are pescatarian/flexitarian. Stir-fry for another minute, and deglaze the pan with water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Finish with fresh lime juice (optional, but a good opportunity for extra tang and flavor, especially for those omitting the fish sauce!). Serve over steamed rice!

I forgot how much i like thai basil, there is such an unique taste about it that just works. this dish was super tasty and had the right amount of spice, it is also super easy to make. Next time however i would cook the onions a bit longer to get them a bit more translucent and brown. i didn’t have shallots so I just used a mixture of white and red onions. I served it over white rice with a side of simple stir fried green beans and pickled red onions, to balance out the dish as well as add some acidity to balance out the spice. You can play around with the spice depending on what you like, you can omit it completely if you don’t like spice or only add a little bit if you just want a slight kick. however for this dish you do need it spicy.

cooking, thaiJackie Wongvegan, vegetarian, pad krapow, thai basilComment