Vegan Pad Krapow (Thai Basil Stir-Fry)

duration10 mins
meal_typeLunch, Dinner, Snack
cooking_typeStir Fried
  • 3 tbsps vegetable oil
  • 3 Holland chilies thinly sliced
  • 1-2 Thai bird's eye chilies thinly sliced
  • 3 shallots thinly sliced
  • 5 cloves garlic sliced
  • 1 package seitan/vegan chicken (227g, chopped into small bits)
  • 1 tsp Sugar
  • 2 tsps light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 tbsp fish sauce (optional non-vegan ingredient)
  • 2-3 tbsps boiled water
  • 1 bunch holy or Thai basil leaves (de-stemmed, washed)
  • Juice of half a lime (optional)
  1. 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.
  2. 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.
  3. 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.
  4. 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!
Please be mindful of any allergies you and/or your family may have before you try out this recipe.