Super easy Pad kra pao gai ผัดกระเพราไก่😊

Summer is the perfect time to enjoy spice fresh food and Thai dishes are the best comfort Asian food when it comes to exotic, fresh and hot spices. Here is my take on the famous basil Thai stir fry chicken, but of course, in a vegan way. Much love, sweethearts!

Enough chitchat! Here is the recipe!

• 1/2 teaspoon vegetable bouillon
• 1 1/2 tablespoons of vegan oyster sauce
• 1/3 cup water
• 1/3 cup soy sauce
• 1 teaspoon sugar
• 1 1/2 tablespoon sweet chili sauce
• A pinch of black pepper
• 2 cups of vegan chicken
• 3 cups of fresh basil leaves
• 2 cloves of garlic and a small thumb size of ginger, finely minced
• 1 bay leave
• 1 tablespoon vegetable oil
• 1 small onion, minced
• cooked jasmine rice


  • 1.
    Mix all the ingredients up to the black pepper, stir to combine, reserve.
  • 2.
    In a hot wok or frying pan, add the oil and the onions, saute the onions in medium heat until transparent, about 5 minutes. Add the bay leaf, the garlic, and ginger and saute for 1 minute more. Add the chilies, and the minced "chicken", saute for 3 minutes more, add the basil, stir for 1 minute more, add the sauce and saute for 2 minutes.
  • 3.
    Turn off the heat, serve it with a side of jasmine rice or rice noodles.
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