Pad Kra Pow (vegetarian)

This is a favorite around here - and now that we're really trying to limit our meat consumption, we've gone almost entirely vegetarian at home. This means lots of tofu and various meat substitutes, and when they're used in super flavorful dishes like pad kra pow, it's hard to even notice the difference. You could use ground pork or chicken instead if you prefer the meat version, but I get zero complaints about the veggie version!

Pad Kra Pow (vegetarian)

Adapted from The Woks of Life

 

Ingredients

• 3 to 4 tablespoons oil
• 5-6 Thai bird chilies (I buy these in bulk in the frozen section of 99 Ranch)
• 1 onion (thinly sliced) or 3 shallots (I never have shallots on hand...)
• 5 cloves garlic (sliced)
• 1 pound veggie ground meat substitute (I use Impossible ground meat, Beyond breakfast sausage, or Gardein crumbles - basically whatever is in the freezer)
• 2 teaspoons sugar
• 1 tablespoon dark soy sauce
• 2 tablespoons fish sauce
• 1/3 cup water
• 1 bunch holy or Thai basil leaves
• Green beans, chopped into small 1/2 inch pieces (optional)

Method

1. In a non-stick pot over high heat, add the oil, chilies, onion and garlic, and fry for 1-2 minutes. Add the veggie ground meat and stir-fry for 2 minutes, breaking it up into small bits. If you are using green beans, add now and stir-fry for another 2 minutes.
2. Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the water. Because your pan is over high heat, the liquid should cook off very quickly.
3. Add the basil, and stir-fry until wilted. Serve over rice.