This Thai basil vegetable stir fry is a quick, flavourful dish inspired by the bold street food flavours of Thailand. Known as a vegetarian take on Pad Kra Pao, this recipe uses fresh vegetables cooked rapidly over high heat to retain their crunch, finished with fragrant basil and a savoury, spicy sauce.
It is commonly served as a fast lunch or light dinner. This recipe works especially well for home cooks because it comes together in one pan using simple ingredients found in most UK supermarkets. The result is fresh, aromatic, and satisfying without being heavy, making it an ideal easy Thai vegetarian recipe for busy weeknights.
Why this Thai basil vegetable stir fry is a weeknight winner
This dish is designed for speed and flavour without compromising texture or balance.
-
Ready in just 25 minutes
-
Naturally vegetarian and easy to adapt
-
Uses everyday vegetables with bold Thai flavours
-
One-pan cooking with minimal washing up
-
Perfect as a light dinner or quick midweek meal
What is Pad Kra Pao?
Pad Kra Pao is a classic Thai stir fry traditionally made with minced pork or chicken, garlic, chillies, fish sauce, and holy basil. It is known for its intense heat, punchy aroma, and quick cooking style.
This version is a vegetarian Pad Kra Pao variation, using crisp vegetables instead of meat while keeping the same cooking technique and flavour profile. It is not a traditional street-food replica, but a practical and respectful adaptation for a home kitchen.
Where to find Thai basil in the UK
Thai basil has a distinctive aniseed flavour that sets it apart from regular Italian basil. In the UK, it is commonly available in larger supermarkets such as Waitrose and Ocado, as well as Asian grocery shops.
If Thai basil is unavailable, regular basil mixed with a small amount of mint creates a reasonable substitute, though the flavour will be milder.
Ingredients for this easy Thai vegetarian recipe
The vegetables
-
1 red pepper, thinly sliced
-
1 yellow pepper, thinly sliced
-
150 g green beans, trimmed and cut into short lengths
-
1 medium carrot, cut into fine strips
-
4 spring onions, sliced
The sauce and aromatics
-
4 garlic cloves, finely chopped
-
1 small red chilli, thinly sliced (optional)
-
2 tablespoons light soy sauce
-
1 tablespoon vegetarian oyster sauce (often sold as mushroom stir fry sauce in UK supermarkets)
-
1 teaspoon sugar
-
1 tablespoon water
To finish
-
1 large handful fresh Thai basil leaves
-
2 tablespoons vegetable oil
How to make Thai basil vegetable stir fry (Step-by-Step)
-
Prepare all vegetables in advance, as the stir fry cooks very quickly.
-
Heat a large wok or frying pan over high heat until very hot.
-
Add the vegetable oil and allow it to heat for a few seconds.
-
Add the garlic and chilli, stirring constantly for 20 to 30 seconds until fragrant but not browned.
-
Add the green beans and carrot and stir fry for 2 minutes until just tender but still crisp.
-
Add the peppers and spring onions and cook for a further 2 minutes.
-
In a small bowl, mix the soy sauce, vegetarian oyster sauce, sugar, and water.
-
Pour the sauce into the pan and toss well to coat the vegetables evenly.
-
Add the Thai basil leaves and stir just until wilted, about 30 seconds.
-
Remove from the heat and serve immediately.
Cooking tips for the best flavour
-
Cook over high heat to achieve a light smoky flavour and avoid soggy vegetables.
-
Do not overcrowd the pan; cook in batches if necessary.
-
Add basil at the very end to preserve its aroma and colour.
Serving and storage suggestions
Serve immediately with jasmine rice or plain steamed rice. This dish is best enjoyed fresh while the vegetables retain their crunch.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot pan. Freezing is not recommended, as the vegetables lose their texture.
