Vegetable Pad Krapow

Vegetable Pad Krapow is a vibrant and aromatic Thai stir-fry that features a medley of fresh vegetables sautéed with fragrant herbs and spices. This vegetarian version retains the bold flavors of traditional Pad Krapow while being entirely plant-based and satisfying.

Ingredients

• Thai basil leaves - 50 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red bell pepper - 1 medium, sliced
• Green bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, sliced
• Soy sauce - 2 tablespoons
• Oyster sauce (vegetarian) - 1 tablespoon
• Sriracha - 1 teaspoon (adjust to taste)
• Sugar - 1 teaspoon
• Lime - 1, juiced
• Cooked jasmine rice - 2 cups (for serving)

Steps

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
3. Add the sliced red and green bell peppers, carrot, and zucchini to the pan, and stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
4. In a small bowl, mix together the soy sauce, oyster sauce, Sriracha, and sugar.
5. Pour the sauce mixture over the vegetables and stir well to combine, cooking for an additional 2 minutes.
6. Add the Thai basil leaves and lime juice, and stir-fry for another minute until the basil is wilted.
7. Serve the Vegetable Pad Krapow hot over cooked jasmine rice.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber which aids digestion and promotes satiety.

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