10-Minute Vegan Pad Krapow (Thai Basil Stir-fry)
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4
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Calories
222 kcal
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Course
Main Course
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Cuisine
Thai
10-Minute Vegan Pad Krapow (Thai Basil Stir-fry)
Description
10-Minute Vegan Pad Krapow combines sliced shallots, garlic, and various chilies stir-fried in neutral oil to build a spicy and aromatic base. Chopped seitan or vegan chicken is added and seared for texture and color before seasoning with light and dark soy sauces, sugar, and optional fish sauce. A splash of water deglazes the pan quickly under high heat, and finishing with generous fresh Thai basil leaves adds a distinctive herbal note. A squeeze of lime juice brightens and balances the flavors when used.
The resulting stir-fry is tender and spicy with layered umami, relying on bold aromatics and fast cooking to preserve freshness. The combination of different chilies offers controlled heat. This dish is traditionally served over steamed rice, allowing the flavorful sauce to complement the grain and create a satisfying meal.
Because it cooks so quickly, the timing of adding ingredients ensures seitan gets a well-browned exterior without overcooking, maintaining its texture. Optional fish sauce adds savory depth but can be omitted for a fully vegan version, substituting with vegan fish sauce if desired. The lime at the end adds freshness especially for those skipping fish sauce.
Ingredients
- 3 tablespoons neutral cooking oil generic cooking oil
- 3 holland chile (thinly sliced)
- 1-2 bird's eye chili optional, thinly sliced, Thai
- 3 shallot thinly sliced
- 5 cloves garlic (sliced)
- 1 package seitan 227g, chopped into small bits, or vegan chicken
- 1 teaspoon sugar
- 2 teaspoons soy sauce light
- 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 basil de-stemmed, washed, holy or Thai, leaves
- lime optional, juice of half a lime
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 578mg | 24% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 954IU | 19% |
| Vitamin C | 56mg | 62% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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