Mushroom Kra Pao (Thai Basil Stir-Fry)

4 weeks ago 26

I love a quick, flavor-packed stir-fry and this Mushroom Kra Pao is one of those dishes that delivers every single time. It’s savory, spicy, aromatic, and comes together so easily with really simple ingredients. You have mushrooms cooked down in a rich sauce with lots of garlic, chiles, and fresh basil, making it perfect over […] The post Mushroom Kra Pao (Thai Basil Stir-Fry) appeared first on The Foodie Takes Flight.

I love a quick, flavor-packed stir-fry and this Mushroom Kra Pao is one of those dishes that delivers every single time. It’s savory, spicy, aromatic, and comes together so easily with really simple ingredients. You have mushrooms cooked down in a rich sauce with lots of garlic, chiles, and fresh basil, making it perfect over a bowl of hot steamed rice!

Close-up of Thai-style mushroom kra pao with glossy mushrooms, peppers, and basil leaves

This is my plant-based take on the classic Thai dish, swapping the usual meat for a mix of mushrooms that soak up all that delicious sauce. I have a kra pao-inspired recipe on my blog using tofu that I cooked down to resemble minced meat. Check out my tofu kra pao recipe here.

Mushroom kra pao stir-fry with mixed mushrooms, chili, garlic, and basil in a rich savory sauce served with rice

WHAT IS PAD GAPRAO OR KRA PAO?

Pad Gaprao (or Pad Kra Pao) is a classic Thai stir-fry made with garlic, chiles, holy basil, and a really savoury sauce. It’s traditionally made with minced meat like pork or chicken and served over rice, and often paired with a crispy fried egg too.

The star of the dish is holy basil, that has that signature peppery, slightly spicy aroma that really sets it apart. It’s bold, fragrant, and really addictive.

For this version, I used mushrooms as the base, making it perfect if you’re looking for a plant-based alternative. The mushrooms absorb all the flavors beautifully while adding a nice, meaty texture. It’s a simple swap that makes this dish completely plant-based but still just as delicious and satisfying!

INGREDIENTS YOU’LL NEED TO MAKE THIS MUSHROOM PA KRA PAO

Mushrooms

1 lb fresh mushrooms of choice , I used a mix of king oyster & shimeji
Neutral oil for cooking

Stir-Fry

4 cloves garlic minced
1 small white onion , small dice
1 small red bell pepper , seeded and diced
1-2 bird’s eye chiles , adjust depending on desired heat!
1 green chili , sliced (I used a banana pepper)

bell pepper, banana pepper, bird's eye chiles

Sauce

1 tbsp soy sauce
1 tbsp fish sauce or vegetarian alternative
1 tbsp vegetarian oyster sauce
1.5 tbsp sugar adjust to taste
1 tsp dark soy sauce
1 tbsp water

To Finish

1/4 cup packed fresh holy basil or Thai basil leaves
Steamed rice to serve

TO MAKE THIS

Heat a large pan or wok over medium-high heat with some oil. Once hot, add the mushrooms and cook until these start to draw out moisture and start to brown. You can leave the mushrooms untouched to let these slightly char for extra flavor.

King oyster and shimeji mushrooms cooking in a hot pan until lightly browned

Move the mushrooms to the side of the pan. Add a bit more oil, then sauté the garlic and onion until fragrant.
Add the bell pepper and chiles then cook for another 1-2 minutes until slightly tender but still crisp.

Minced garlic, diced onion, and sliced chiles sautéing in oil in a wok

Mix all the sauce ingredients together in a small bowl until the sugar has dissolved.

Pour in the sauce then mix everything well and let the sauce simmer and coat the mushrooms.

Sauce ingredients coating the mushrooms and vegetables in the wok

Sauce coating the mushrooms and vegetables in the wok

Turn off the heat and toss in the basil leaves. Mix until the basil is wilted.
Serve with rice and enjoy while hot! You can also add some chili oil for extra heat or add a crispy fried egg (if not strictly vegan).