If you love my creamy peanut curry noodles or Thai crunchy peanut salad, this easy Thai basil vegan chicken is another quick weeknight dinner you'll want to add to your rotation.
Based on the popular Thai stir-fry known as Pad Krapow, this simplified vegan version combines tender vegan chicken, crisp vegetables, and a fragrant Thai basil sauce for a flavorful meal that's ready in under 20 minutes.
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🧾 Ingredients
Here's everything you need to make this quick and easy dinner. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Thai basil sauce: I use a store-bought jar of vegan Thai basil sauce, which makes this recipe incredibly quick and easy. Just be sure to check the label, as some Thai sauces contain fish sauce or oyster sauce.
Vegan chicken: I like using vegan chicken strips for their meaty texture, but you can easily swap for another plant-based protein such as pressed tofu, tempeh, soy curls, seitan, or king oyster mushrooms.
Thai basil: Fresh Thai basil is the traditional choice and has a slightly peppery, anise-like flavor that complements the sauce beautifully. If you can't find it, regular sweet basil works well too. It has a milder, sweeter flavor, so the dish won't be quite as traditional, but it will still be delicious.
Cashews: Roasted cashews add a buttery crunch that contrasts beautifully with the saucy stir-fry. For a nut-free version, substitute roasted sunflower seeds or simply omit them.
Bell peppers and red chilies: Bell peppers add sweetness and color, while the fresh chili provides a little heat. Feel free to adjust the amount of chili to suit your spice preference.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
Start by sautéing the onion and garlic in a large pan or wok until softened and fragrant. This creates a flavorful base for the stir-fry before adding the chili and bell peppers.
Cook the vegetables just until they're slightly tender but still vibrant, as they'll continue to cook once the remaining ingredients are added.
Next, brown the vegan chicken until it's lightly golden around the edges. Giving it a little color adds extra flavor and improves the overall texture of the dish.
Once the chicken is ready, stir in the cashews and Thai basil sauce, tossing everything together until the sauce coats every piece evenly. The cashews add a delicious crunch that contrasts beautifully with the tender vegetables and creamy sauce.
Remove the pan from the heat before folding through the fresh Thai basil. This helps preserve its fragrant aroma and peppery, anise-like flavor, which is the signature finish to this dish. Serve immediately with fluffy basmati or jasmine rice to soak up every last bit of the sauce.
💭 Expert tips
Don't overcook the vegetables. Keep the peppers slightly crisp for the best texture and a pop of fresh color.
Add the basil at the end. Stirring it through off the heat keeps it fragrant and prevents it from wilting too much.
Serve immediately. This stir-fry is best enjoyed fresh while the sauce is glossy and the vegetables are still crisp. Pair it with steamed basmati or jasmine rice to soak up every last bit of the sauce.
💬 FAQs
Yes! Thai basil has a peppery, slightly anise-like flavor that's traditional in this dish, but regular sweet basil is a great substitute if that's what you have. The flavor will be a little milder but still delicious.
This recipe is very versatile. Try pressed tofu, tempeh, soy curls, seitan, or king oyster mushrooms for an equally delicious plant-based alternative.
Steamed jasmine or basmati rice is the classic pairing, but it's also delicious with rice noodles, quinoa, or alongside a fresh Thai-style salad for a lighter meal.
🥘 More Vegan Main Meals
📖 Recipe
Vegan Thai Basil Chicken (Pad Krapow Gai)
Ingredients
- 1 yellow onion finely sliced
- 2 cloves garlic minced
- 1 red bell pepper roughly chopped
- 2 red chilis sliced
- 160 g (⅔ cup) vegan chicken strips *note 1
- 40 g (¼ cup) roasted cashews
- 150 ml (⅔ cup) Thai basil sauce I use chef's choice
- 25 g (1 cup) fresh basil
- cooked basmati rice to serve
Instructions
- Sauté the aromatics: Heat a little olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2 minutes, until softened and translucent.
- Cook the vegetables: Add the chili and bell peppers and cook for another 2-3 minutes, stirring frequently.
- Brown the vegan chicken: Add the vegan chicken strips and cook for 4-5 minutes, stirring often, until lightly browned and heated through.
- Add the sauce: Stir in the cashews, followed by the Thai basil sauce, and cook for 1-2 minutes until everything is evenly coated and heated through.
- Finish: Remove the pan from the heat and stir through the fresh basil.
- Serve: Serve immediately with cooked basmati rice.
Notes
- Vegan chicken strips: I use Heura chunks. Swap for cubed tofu, soy curls, or tempeh.
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