Vegan Pad Krapow (Thai Basil Stir-Fry)
Ingredients
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3 tbsps vegetable oil
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3 Holland chilies thinly sliced
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1-2 Thai bird's eye chilies thinly sliced
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3 shallots thinly sliced
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5 cloves garlic sliced
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1 package seitan/vegan chicken (227g, chopped into small bits)
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1 tsp Sugar
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2 tsps light soy sauce
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1/2 tsp dark soy sauce
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1 tbsp fish sauce (optional non-vegan ingredient)
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2-3 tbsps boiled water
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1 bunch holy or Thai basil leaves (de-stemmed, washed)
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Juice of half a lime (optional)
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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.
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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.
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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.
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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.