Shitake Mushroom Pad Kra Pao Feature Image

This recipe is my personal take on one of my used to be favorite Thai Dishes: Stir Fried Basil Chicken.  Today, I am making the vegetarian version of it.  I am currently having a major Excema flare out from having too much excess heat in my body from being out in the sun all day yesterday.  So, for the recipe today, I am taking out the garlic and the chilliy from my dish instead I am replacing it with Lemon Grass to aid the body further in cooling off.  Excema and skin flare up is a recurrent thing for me as I am an pre-dominant Pitta Dosha in the ayurvedic system (click here to find out more about Ayurvedic Dosha).  Since I am not using chicken, the cooking time for this meal would be a lot less then if you are to use raw meat, however, if you are not a vegetarian, feel free to try out this recipe with ground chicken.  Whichever you choose, they are super #nomnomnom

Here Goes:


  • 200 grams of Shitake Mushrooms
  • 3-5 Garlic
  • 3-4 Chillies
  • 2 Stalks of lemon grass (optional)
  • 1 Tablespoon of Extra Virgin Olive Oil
  • 1/2 Tablespoon of Tamari
  • 1/2 tablespoon of Dark Soy Sauce.  I used Indonesian Dark soy sauce, brand Bangao.
  • A handful of Basil


  1. Wipe clean all Shitake Mushrooms.  Tips: NEVER wash Shitake Mushroom under water or they would become rubbery and soggy.  Always use wet towel to wipe them clean
  2. Peel garlic and chilli mince them together.  In the traditional way, you would pound them together in Mortar and pestle but sometimes, it takes too much time
  3. Heat the oil in the wok, stir fry the garlic, chilli and lemon grass (if you are using it) until fragrant.
  4. Add the mushroom in, stir fry until they turn golden brown
  5. Add all sauces, mix them well together.
  6. Turn fire off, put basil in and mix them until evenly distributed.
  7. Serve with rice and fried egg (optional)

ENJOY!!!!!! #simpleeasyrecipe =)