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!
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.
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)
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.
- 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.
- 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.
- 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).
MORE MUSHROOM RECIPES YOU’LL LOVE
- Seared Leeks and King Oyster Mushrooms with Miso Butter & Lemon
- Mushroom & Tofu Patties with Garlic Sauce
- Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms
- Shallot Gochujang Noodles with Pan Seared King Oyster Mushrooms
- Gochujang King Oyster Mushrooms
- Miso Garlic King Oyster Shrooms
Mushroom Pad Kra Pao (Thai Basil Stir-Fry)
Ingredients
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)
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
Instructions
- 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.
- 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.
- 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.
- 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).
Notes
- Mushrooms: King oyster mushrooms add a nice meaty texture, while shimeji bring a softer bite. Feel free to mix and match!
- Heat/Spice: Adjust the chiles depending on your spice preference
- Basil: Holy basil is the best if you can get it, but Thai basil works great too!
- Protein/base: You can easily swap mushrooms for tofu or even a mix of both! I have kra pao-inspired tofu basil stir-fry recipe here that uses minced tofu.
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This Post Has 2 Comments
Phenomenal recipe, delicious flavours and so easy to follow the instructions.
Oh wow thanks so much Elinor 🙂 thanks for giving this a try!