“When the Forest Meets Fire”
Thai Stir-fried Chanterelle Mushrooms with Holy Basil (Het Khon Fang Pad Bai Kraprao) –
An aromatic Thai stir-fry featuring earthy, golden chanterelle mushrooms wok-tossed with chili, soy-based seasoning, and fragrant holy basil. The dish balances umami depth with herbal freshness and a gentle heat, offering a refined vegetarian take on the beloved Pad Kraprao.
Ingredients
(Serves 2)
150 g chanterelle mushrooms, cleaned and halved if large
2 cloves garlic, finely chopped
1 red Thai chili, thinly sliced (adjust to taste)
1 tbsp vegetable oil
1 tbsp Thai light soy sauce (or tamari for gluten-free)
1 tsp Thai dark soy sauce (for color, optional)
1 tsp palm sugar (or brown sugar)
1–2 tbsp water or mushroom stock
A handful of fresh holy basil leaves (or Thai basil if unavailable)
Instructions
Prep the mushrooms:
Brush off dirt, trim the stem ends, and halve larger chanterelles for even cooking.
Sauté aromatics: Heat oil in a wok or skillet over medium heat. Add garlic and chili, stir-fry until fragrant (about 30 seconds).
Add mushrooms:
Toss in the chanterelles, stir-fry until slightly browned and tender (about 3–4 minutes).
Season:
Add soy sauces and sugar. Splash in a bit of water or mushroom stock to help everything come together and lightly glaze the mushrooms.
Finish with basil:
Turn off the heat, toss in holy basil, and let it wilt with the residual heat.
Serve:
Plain or spoon over jasmine rice and enjoy hot.
Wine Pairings Suggestions
Chenin Blanc – PB Valley, Khao Yai, Thailand
Crisp acidity, ripe tropical fruit, and a mineral edge cut through the spice and lift the basil notes, while staying true to the local terroir.
Pinot Blanc, Alsace, France
Light, floral, and subtly creamy – a perfect balance for the earthy mushrooms and delicate tamarind glaze.
GrĂĽner Veltliner – Wachau, Austria
Peppery freshness with citrus and stone fruit notes enhances the herbaceous basil and adds a lively counterpoint to the chili heat.
Riesling Kabinett, dry – Kröv, Mosel, Germany
Off-dry with bright acidity and subtle sweetness, it cools the spice and highlights the earthy sweetness of chanterelles.