Mushroom pad kra pao (Vegan Thai basil stir-fry)

Mushroom pad kra pao (Vegan Thai basil stir-fry)

Based on 24 ratings
Andreas Strauch

Andreas Strauch

Community member

"Pad kra pao is one of the classics of Thai cuisine, translating to “holy basil stir-fry.” In this vegan version, a mix of finely diced mushrooms takes the center stage in lieu of the more traditional proteins, giving it a hearty taste without the need for meat or highly processed meat substitutes. If you can find it at your local Asian supermarket, I would recommend using holy basil for its distinct, fragrant aroma, but Thai basil is a tasty substitute and what we call for here. For a non-vegan diet, you can top it off with a fried egg."

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
20 g
Thai basil
100 g
shiitake mushrooms
200 g
king oyster mushrooms
100 g
green beans
1⅓
shallots
2
Thai chilis
2⅔ cloves
garlic
tsp
brown sugar
1⅓ tsp
salt
tbsp
light soy sauce
1⅓ tbsp
sweet soy sauce
tsp
rice vinegar
50 ml
water
2 tbsp
vegetable oil
jasmine rice (cooked, for serving)
MetricImperial

Utensils

cutting board, knife, sieve, 2 bowls (large), pot (small), bowl (small), slotted spoon, wok, spatula

How-To Videos

how-to-preserve-fresh-herbs

How to preserve fresh herbs

how-to-prepare-a-chili

How to prepare a chili

how-to-prepare-garlic

How to prepare garlic

how-to-clean-mushrooms

How to clean mushrooms

how-to-blanch

How to blanch

Nutrition per serving

Cal229
Protein9 g
Fat5 g
Carb40 g
  • Step 1/3

    Clean the mushrooms and finely cube (watch the recipe video above for efficient slicing tips!) Add them to a large sieve and place over a large bowl. Combine them with the salt, thoroughly mix and set aside. Slice ends off green beans and halve. Put a small pot of salted water to boil. Meanwhile, mince the garlic, thinly slice shallots, and cut the Thai chili in rings—deseeding  if you prefer it less spicy. Pluck the leaves of the Thai basil (or holy basil, if using).
    • 100 g shiitake mushrooms
    • 200 g king oyster mushrooms
    • 1⅓ tsp salt
    • 100 g green beans
    • 2⅔ cloves garlic
    • 1⅓ shallots
    • 2 Thai chilis
    • 20 g Thai basil
    • cutting board
    • knife
    • sieve
    • bowl (large)
    • pot (small)

    Clean the mushrooms and finely cube (watch the recipe video above for efficient slicing tips!) Add them to a large sieve and place over a large bowl. Combine them with the salt, thoroughly mix and set aside. Slice ends off green beans and halve. Put a small pot of salted water to boil. Meanwhile, mince the garlic, thinly slice shallots, and cut the Thai chili in rings—deseeding if you prefer it less spicy. Pluck the leaves of the Thai basil (or holy basil, if using).

  • Step 2/3

    Blanch green beans in boiling, salted water for approx. 1 min. Drain and transfer to an ice bath. In a small bowl, mix the light soy sauce, sweet soy sauce, rice vinegar, and water. Squeeze out most of the liquid from the mushrooms with your hands. Discard the liquid and toss squeezed mushrooms with brown sugar.
    • tbsp light soy sauce
    • 1⅓ tbsp sweet soy sauce
    • tsp rice vinegar
    • 50 ml water
    • tsp brown sugar
    • bowl (large)
    • bowl (small)
    • slotted spoon

    Blanch green beans in boiling, salted water for approx. 1 min. Drain and transfer to an ice bath. In a small bowl, mix the light soy sauce, sweet soy sauce, rice vinegar, and water. Squeeze out most of the liquid from the mushrooms with your hands. Discard the liquid and toss squeezed mushrooms with brown sugar.

  • Step 3/3

    Heat vegetable oil in a wok or a large pan on very high heat. When the oil is hot and just starting to smoke, add chili and fry for approx. 1 min. It is essential that the oil is very hot, as this reduces the pungent heat of the chili and gives the dish its aroma. Reduce heat to high, add garlic and shallot and fry another 1 min., or until the shallot is translucent. Add the diced mushrooms, stir and cook on high heat for approx. 8 min., until the moisture has evaporated and the mushrooms are cooked through. Add sauce and green beans and stir-fry, then add most of the basil and stir-fry just to combine. Remove from heat, serve with hot jasmine rice, and garnish with more basil. Enjoy!
    • 2 tbsp vegetable oil
    • jasmine rice (cooked, for serving)
    • wok
    • spatula

    Heat vegetable oil in a wok or a large pan on very high heat. When the oil is hot and just starting to smoke, add chili and fry for approx. 1 min. It is essential that the oil is very hot, as this reduces the pungent heat of the chili and gives the dish its aroma. Reduce heat to high, add garlic and shallot and fry another 1 min., or until the shallot is translucent. Add the diced mushrooms, stir and cook on high heat for approx. 8 min., until the moisture has evaporated and the mushrooms are cooked through. Add sauce and green beans and stir-fry, then add most of the basil and stir-fry just to combine. Remove from heat, serve with hot jasmine rice, and garnish with more basil. Enjoy!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!