Bangkok: A sprinkle of chilli, some pinkish “pork” and a few basil leaves tossed into a sizzling wok - chef Songpol swears his vegan version of punchy Thai favourite pad kra phao is a match for the original, as plant-based protein creeps onto South-East Asia’s meat-heavy menus.
“It has the texture, the flavour (of pork). The rest is about technique, ” he said in the bustling kitchen at the Bangkok You & Mee restaurant.
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