Vegan Thai Basil Noodles
Thailand's pad kra pao (holy basil stir-fry) made fully vegan — wide rice noodles wok-fried with garlic, bird's eye chillies, oyster mushrooms (for meaty texture), fish sauce-free using soy and a coconut aminos base, and masses of fresh Thai holy basil. Topped with a crispy fried tofu egg substitute. Incredibly flavourful.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Heat wok to smoking hot with oil.
About 5 min
Fry garlic and chillies 30 seconds until fragrant and just golden.
About 14 min
Add oyster mushrooms; stir-fry 3–4 minutes over high heat until they release liquid and then caramelise.
About 14 min
Add crumbled tofu; stir-fry 2 minutes. Add noodles; toss. Pour in sauce (soy, coconut aminos, vegan oyster sauce, sugar); stir-fry everything together 2 minutes.
About 14 min
Kill the heat. Add holy basil; toss quickly (10 seconds) until just wilted. Serve with lime wedges and spring onions.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 18 g
- Carbs
- 60 g
- Fat
- 14 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 900 mg
Contains: gluten, soy, shellfish
You might also cook
All Thai recipes
Recipe by Boon Tools.