Thai Basil Soy Curls

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Thai Basil Soy Curls is an amazing version of the popular Thai dish called, Pad Krapow Gai. It has a unique flavor with the addition of fresh aromatic Thai basil leaves and a flavorful sauce!

Thai Basil Soy Curls

Vegan Basil Soycurls

THAI BASIL SOY CURLS recipe is a very easy weeknight dish that comes together quickly. I was inspired to make my version after I saw the recipe for Thai Basil Chicken online, the ingredients used fish sauce and oyster sauce so I adapted the recipe and made my own sauce. I first started to use tofu but put the tofu back in the refrigerator and decided to use Butler’s Soy Curls instead.

Vegan Basil Soycurls

I love Thai food so this was so easy for me to prepare and serve dinner in 30 minutes, See my THAI BASIL SALAD and THAI COCONUT CURRY TOFU. I even have fresh Thai basil in my garden, it is so fragrant and herbaceous and adds a unique flavor to this dish. You can substitute regular basil instead.

Vegan Basil Soycurls

How To Make Thai Basil Soy Curls

To make my this recipe, I soaked the Soy Curls for about 10 minutes in hot water, meanwhile I prepared the sauce and set aside. I then fully drain them in a colander and toss with Bragg’s liquid aminos. I then fry Soy Curls in a non-stick skillet until golden brown.

Next, I added the onion, garlic, ginger and bell pepper and cook to soften. I then added the sauce and stir to coat while cooking. Finally, I added the chopped basil and cayenne pepper and check seasoning and serve.

Vegan Basil Soycurls

Other Butler Soy Curls Recipes



(Per 100g)
  • Energy: 134 kcal / 560 kJ
  • Fat: 9 g
  • Protein: 2 g
  • Carbs: 11 g

Cooking Time

  • Preparation: 20 min
  • Cooking: 2 min
  • Ready in: 22 min
For: 4 servings




  1. Soak Soy Curls™ in warm water for about 10 minutes. Drain water and chop Soy Curls into small pieces, toss with Bragg's Liquid Aminos. Combine the ingredients for the sauce into a medium bowl and set aside.
  2. Heat oil in a large non-stick skillet on medium-high, add Soy Curls and cook until golden brown, turning constantly, about 5 minutes.
  3. Move the sauteed soy curls to one side of the skillet, add onion, garlic, ginger, and red bell pepper and stir-fry for about 2 minutes.
  4. Add sauce mixture to the soy curls and veggies, and stir to coat, continue cooking until sauce has evaporated.
  5. Turn off heat and stir in basil leaves and cayenne pepper and check the seasonings if salt is needed. Add salt to taste and serve with rice.


Thai Basil Soy Curls

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. John-Mark
    November 9, 2019

    Hi Michelle!

    We’ve just finished a meal of your Thai Basil Soy Curls recipe and could hardly be more pleased! Delicious!

    I used coconut Aminos instead of Braggs, which added a touch of sweetness that set off the Thai basil really well. Also, I sautéed the soy curls over a really hot flame, letting them char a bit, which added a really nice flavour dimension.

    Next time, I’ll double the onions and bell peppers, and probably add mushrooms, authentic or not. I added a LOT of Thai basil, and that dish comfortably accepted all of it without messing up the flavour balance, so next time, more Thai basil as well. I might even double the sauce, as the finished dish was a bit dry (but not in a bad way), and I would have liked a touch more moisture. Served this with cauliflower rice on the side. Even my housemate, with his stomach problems and as picky as he is, exclaimed, “This is friggin’ delicious!”

    Just before I sat down to write this, I went to Amazon and ordered 6 more bags of Butler’s® Soy Curls, as we were both so pleased with our first experience with them, that we MUST try other recipes using them, both by you and others. Amazing product! Thanks for introducing us to it (so many recipes to vegetarianize), and thanks again for a delicious recipe!

    • Michelle Blackwood
      November 9, 2019

      John Mark, I’m so excited that you enjoyed it and I love all your adjustments, you are right the sauce is better doubled since the longer the soy curls sits in it, it gets soaked up. I need to order some more soy curls myself. Thank you for leaving your feedback, I really appreciate it.

    • Joan
      September 22, 2020

      Buying directly from Butler is often cheaper and they send freebies!

  2. John-Mark
    October 29, 2019

    Thank you very much for the clarifications. I will look forward to making this visually appealing dish later in the week.

  3. John-Mark
    October 29, 2019

    I was wondering if you would separate out the ingredients list for me a bit more, please.

    What ingredients exactly are the sauce ones?

    Does the fact that Bragg’s is listed twice mean that one marintes the soy curls and the other goes into the sauce?

    When do the onions go in, with the bell pepper?

    Is the oil for the sauce or for sautéing the soy curls?

    I would love to make this (I just bought the soy curls), but apparently need some guidance.

    Thanks in advance.

    • Michelle Blackwood
      October 29, 2019

      Hello John-Mark, I edited the recipe, please let me know if you understand it. Thank you for pointing the confusion out to me. The sauce ingredients are separated and to be added after you saute the marinated soy curls, onion, garlic, bell pepper. I hope it helps.

  4. Patricia Musick
    February 1, 2019

    Can you tell me what the ingredient list is on the package of soy curls? I have to be very careful due to health concerns. I went to the site but couldn’t find a list of ingredients. They sound good though.

    • Michelle Blackwood
      February 1, 2019

      No problem Patricia, this is from their website Ingredients: Soy Curls™ are made from select, non-GMO, whole soybeans (Soy), grown without chemical pesticides.

  5. John
    September 25, 2018

    The flavors in this recipe are popping!

    • Michelle Blackwood
      September 25, 2018

      Thank you, John, yes they are!

  6. Debbie
    January 21, 2018

    Can’t wait to try this

    • Michelle Blackwood
      January 21, 2018

      Awesome, hope you enjoy!

  7. Katheryn
    January 4, 2018

    Can I substitute maple syrup for the molasses? I hate to buy a whole bottle when I don’t use it that often. Thanks!