This vegan pad kaprao uses vegan mince, garlic, chilies, Thai holy basil, soy sauce, and other savory sauces. It makes a quick Thai-style dinner for two with rice.
Ingredients
- 4 garlic cloves
- 3 birdseye chilies destemmed
- 3 fresh cayenne chilies destemmed
- 2 tablespoons soy sauce
- ½ tablespoon Golden Mountain seasoning sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon vegan oyster sauce
- 2 tablespoons Vegan fish sauce
- 2 teaspoons coconut palm sugar
- 500 g vegan mince
- 75 ml canola rapeseed oil
- 100 g kaprao Thai holy basil leaves
- Steamed rice to serve
Instructions
- Using a pestle and mortar, pound the garlic, birdseye chillies and cayenne chillies until they are well smacked.
- In a bowl or jug, mix together all the sauces and the coconut sugar.
- Break the vegan mince into small pieces to allow it to cook faster.
- Heat a wok over medium–high heat. Once hot, add the oil, and the smacked garlic and chilli. Stir for a minute until aromatic, then add the vegan mince and increase heat to high. Stir for 2–3 minutes until the colour darkens a little.
- Pour in the sauce mixture and stir quickly until the sauce is absorbed. Add the kaprao leaves and stir for a further 30 seconds.
- Serve the dish with rice.