Pad ga prao, or Thai basil pork stir fry is appararently a common day-to-day dish in Thailand - usually eaten with rice, and often topped with a fried egg. In Thailand, this dish might be considered the equivalent of a sandwich or a burger. Something quick, easy and ubiquitous that lots of peopler have for lunch. You can find pad ga prao at a simple street-side restaurant or in a food court, and many people have it for lunch. I substituted the minced pork with panfry cubed tempeh. Firm tofu is also a good substitute here.
INGREDIENTS
200 g soybean tempeh
1 tbsp vegan ‘fish’ sauce
1 tbsp light soy sauce
1 tbsp sweet dark soy sauce
1 tbsp vegetarian oyster sauce
4 tbsp water
6 stalks long beans, cut into 1 inch length
3 red bird’s eyes chillies, deseeded and chopped
4 cloves garlic, minced
A large handful of Thai basil
1 cup cooked brown rice
Olive oil
HOW TO MAKE BASIL TEMPEH
1. Mix together the vegan ‘fish’ sauce, soy sauce, sweet dark soy sauce, oyster sauce and water in a bowl and set aside.
2. Heat pan with oil. Panfry tempeh. Drain and set aside.
3. In the same pan, stir-fry the minced garlic and bird’s eye chili till fragrant. Add long beans and stir-fry for 3 more minutes.
4. Add the tempeh, pour in the sauce and mix well. Let the sauce bubble for a minute.
5. Stir in the basil until wilted then serve on a plate with brown rice.
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