Quick Thai Style Chilli Basil Mushrooms is inspired by Pad Hed Bai Horapa — a classic Thai stir-fry where mixed mushrooms are cooked hot and fast with chilli, garlic, and fragrant Thai basil.
What makes this dish special is its simplicity. No heavy sauces, no long simmering — just fresh ingredients and a few minutes in a hot pan. The mushrooms soak up all the bold flavours: sweet, salty, spicy, and herby in perfect balance.
It’s the kind of stir-fry that feels light but deeply satisfying, with soft mushrooms, crispy edges, and that hit of fresh basil that makes every bite sing. Whether you pile it onto jasmine rice or serve it as a side, this is comfort food with real character — fast, fiery, and full of life.
Why You’ll Love This Recipe
- It’s ready in minutes – The perfect answer to “what’s for dinner?” when you want something quick but packed with flavour.
- Plant-based and flexible – Works with any mushrooms you have on hand — chestnut, oyster, shiitake, enoki — and it’s naturally vegan without any substitutes.
- One pan, no fuss – No complicated steps, no long list of equipment. Just a hot pan and simple, fresh ingredients.
- Customise the heat – Make it as fiery or as mild as you like — the base flavours are bold enough to stand on their own.
- Perfect with rice, noodles, or as a side – A versatile dish that fits whatever meal you’re putting together.
Ingredients Used
This dish keeps it simple — just fresh ingredients, big flavour, and a hot pan.
- Mixed mushrooms – Chestnut, oyster, shiitake, enoki — use whatever combination you like. The mix adds great texture and soaks up all the bold flavours.
- Garlic – For that savoury base that makes the whole dish sing.
- Spring onion – Adds sweetness and a bit of crunch to balance the soft mushrooms.
- Fresh red chilli – Sliced thin for a gentle heat and bright colour.
- Light soy sauce – Brings savoury depth without overpowering the fresh ingredients.
- Dark soy sauce – Just a touch for richness and colour.
- Thai sweet chilli sauce – Adds sweetness and a mild, sticky heat that coats the mushrooms beautifully.
- Chilli oil – For that final little kick and a gorgeous glossy finish.
- Thai basil leaves – The star herb. Fragrant, peppery, and fresh — this is what gives the dish its unmistakable flavour.
- Vegetable oil – For stir-frying everything hot and fast.
- White pepper – To finish — a subtle heat that lifts the whole dish right at the end.
Make it Your Own:
- No mixed mushrooms? All chestnut mushrooms work well on their own. Sliced aubergine or courgette are also worth trying for a slightly different texture and their own way of soaking up the sauce.
- No Thai basil? Regular sweet basil still adds great fragrance. A mix of basil and fresh coriander brings an extra herby lift if you want to experiment.
- Want more heat? Bird’s eye chillies instead of red chilli will take it to a different level entirely. Slice them thin and taste as you go — they are considerably hotter than they look.
- Need it gluten free? Tamari or a certified gluten free soy sauce works perfectly here. The flavour comes through just as well.
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How to Make Thai Basil Mushrooms
This stir-fry comes together fast, so have all your ingredients prepped and ready before you start — it’s all about cooking hot and quick.
Prep your mushrooms
Wipe them clean with a paper towel and trim any tough stalks. Slice into bite-sized pieces or leave smaller mushrooms whole for a nice mix of texture.
Start the stir-fry
Heat oil in a wok or large frying pan over medium heat. Add the garlic and cook for a minute or two until it smells fragrant. Add the spring onions and cook for another minute.
Add the mushrooms
Turn up the heat a little and add the mushrooms. Stir-fry for about 5 minutes until they start to soften and pick up a bit of colour.
Season and add flavour
Toss in the sliced chilli and pour in the soy sauces and sweet chilli sauce. Stir well to coat everything in that glossy, savoury mix.
Finish with basil and chilli oil
Add the Thai basil leaves and toss through just until they start to wilt. Drizzle over the chilli oil, stir to combine, and take off the heat.
Serve hot
Sprinkle with white pepper and serve straight away — over jasmine rice, noodles, or on its own as a side dish.
Helpful Tips & Tricks
- Prep everything before you start – This dish cooks fast, so have all your ingredients chopped and ready before the pan goes on the heat.
- Don’t overcrowd the pan – Give the mushrooms space to brown rather than steam. If you’re doubling the recipe, cook the mushrooms in batches.
- Adjust the heat level – Use more or less fresh chilli depending on your spice preference. For extra heat, add a little more chilli oil or swap in bird’s eye chillies.
- Fresh Thai basil makes all the difference – If you can, use fresh Thai basil for its unique peppery flavour. Sweet basil works in a pinch, but it won’t have quite the same fragrance.
- Serve it immediately – This stir fry is best hot from the pan when the mushrooms are tender and the basil is just wilted.
Can I use just one type of mushroom?
Yes. A mix adds variety in texture and flavour but this stir fry works beautifully with a single variety. Chestnut mushrooms stay firm and absorb the sauce well. Shiitake bring a deeper, more intense umami note. Either makes a very good bowl.
What can I use instead of Thai basil?
Regular sweet basil is the closest substitute. It lacks the peppery edge of Thai basil but the dish will still be fragrant and delicious. A handful of fresh coriander stirred in at the end also works well and adds its own brightness.
Is this dish very spicy?
The heat is gentle as written — present but not overpowering. For more heat add an extra fresh chilli or a splash of chilli oil at the end. For less, reduce the chilli or leave it out entirely. The dish holds up either way.
Can I make it gluten-free?
Yes. Swap regular soy sauce for tamari or a certified gluten free soy sauce. The flavour is virtually identical.
Looking for More Asian Recipes ?? Here are few of our favourites
Easy Spicy Udon Noodles with Thai Basil
Simple Carrot & Cabbage Miso Soup
Chinese Potato Salad with Chilli
If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.
Ingredients
method
(350g mixed mushroom)
(3 tbsp vegetable oil, 3 cloves garlic)
(2 spring onions)
(Prepared mushrooms from step 1)
(½ large red chilli, 3 tbsp light soy sauce, 1.5 tsp dark soy sauce, 2 tbsp Thai sweet chilli sauce)
(handful of Thai basil leaves, 1-2 tsp chilli oil)
(white pepper to taste)