10-Minute Vegan Pad Krapow (Thai Basil Stir-fry)
This Vegan Pad Krapow, based on our Reader-Favorite recipe for Thai basil chicken, is a quick, tasty, and satisfying plant-based meal & takes just 10 mins!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 2-3 tablespoons water
- 1 bunch holy or Thai Basil leaves ((de-stemmed, washed))
- juice of half a lime ((optional))
Instructions
- 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!