Pad Krapow Chicken
Lunch • Singapore
How to Make Vegetarian Pad Krapow (Traditional & Healthy Version)
Vegetarian Pad Krapow is a beloved Thai-inspired dish that has become a staple in Singapore’s vibrant hawker centres and kopitiams. Local foodies appreciate it for its bold flavors and the way it harmonizes with Singapore’s multicultural palate. This health-conscious, plant-based version swaps out chicken for firm tofu and mushrooms, making it perfect for vegetarians and anyone seeking a lighter lunch option. It celebrates the spirit of Singaporean fusion cooking, where Thai basil and local spices come together in a quick, satisfying stir-fry. In Singapore, Pad Krapow is often enjoyed as a hearty lunch, especially among office workers craving something fast yet nourishing. Hawker stalls island-wide offer their own takes, blending Thai roots with local ingredients. The fragrant holy basil, crunchy long beans, and umami-rich tofu create a dish that is not only bursting with flavor but also filled with wholesome goodness. This recipe is a great choice for health-conscious diners who love the taste of Singapore’s multicultural food scene.
Ingredients(for 1 regular kopitiam plate)
- 200g Firm tofu (cubed)
- 100g Fresh shiitake mushrooms (diced)
- 50g Long beans (sliced, also known as kacang panjang)
- 1 Red chilli (sliced, adjust to taste)
- 3 cloves Garlic (minced)
- 2 Shallots (finely chopped)
- 1.5 tbsp Light soy sauce (low sodium)
- 1 tbsp Vegetarian oyster sauce (mushroom-based)
- 1 tsp Palm sugar (or brown sugar)
- 1 cup Thai holy basil leaves (fresh, also known as 'bai krapow')
- 1 tbsp Cooking oil (can use canola or sunflower oil)
- 2 cups Cooked brown rice (for serving)
Instructions
- 1
Press and cube the firm tofu. Pat dry to remove excess moisture for better browning.
5 minutes
Use a clean kitchen towel to press the tofu faster.
- 2
Heat oil in a non-stick pan over medium heat. Add tofu cubes and pan-fry until golden on all sides. Remove and set aside.
5 minutes
Do not overcrowd the pan to ensure crispiness.
- 3
In the same pan, add shallots, garlic, and red chilli. Sauté until aromatic.
2 minutes
Keep the heat moderate to avoid burning the aromatics.
- 4
Add diced mushrooms and long beans. Stir-fry for 3 minutes until vegetables soften.
3 minutes
Slice beans thinly for quicker cooking.
Why This Dish is Healthy
Choosing a vegetarian version of Pad Krapow reduces saturated fat and cholesterol compared to meat-based recipes, making it heart-friendly and suitable for weight management. The combination of tofu, mushrooms, and long beans provides a wholesome mix of protein, fiber, and complex carbohydrates for sustained energy. Using brown rice boosts the dish’s nutritional value and helps with blood sugar control, making it ideal for those watching their health.
This vegetarian Pad Krapow is packed with plant-based protein from tofu and dietary fiber from brown rice and long beans. Mushrooms provide essential minerals like selenium and potassium, while holy basil offers antioxidants. The use of low-sodium soy sauce and minimal oil helps keep sodium and fat levels in check, supporting heart health. The dish is naturally cholesterol-free and rich in vitamins, making it a balanced choice for any diet.
Pro Tips
- 💡Tip 1: Use firm tofu for better texture and protein content.
- 💡Tip 2: Always add holy basil at the end to preserve its aroma.
- 💡Tip 3: For extra crunch, add fresh bean sprouts when serving.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water to retain moisture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
