Low Carb Phad Ka Prao

Elevate your weeknight dinners with this vibrant Low Carb Phad Ka Prao, a healthier twist on the classic Thai stir-fry. Packed with fragrant Thai basil, tender ground chicken, and crisp zucchini and red bell peppers, this dish bursts with bold, aromatic flavors. A zesty sauce featuring low-sodium soy sauce, fish sauce, lime juice, and a touch of erythritol brings sweet, salty, and tangy notes to every bite. Stir-fried to perfection in coconut oil with garlic and red chilies, this quick 30-minute recipe is ideal for low-carb and keto enthusiasts. Serve it on its own or over cauliflower rice for a deliciously satisfying meal that's big on flavor but light on carbs.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Ground chicken
• 1 cup Fresh Thai basil leaves
• 1 medium Red bell pepper
• 1 medium Zucchini
• 4 cloves Garlic cloves
• 2 small Red chili peppers
• 2 tablespoons Coconut oil
• 2 tablespoons Soy sauce (low sodium)
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice
• 1 teaspoon Erythritol or similar sweetener
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by preparing your vegetables: slice the red bell pepper and zucchini into thin strips. Peel and finely chop the garlic cloves, and slice the red chili peppers thinly.

Step 2

In a small bowl, combine the soy sauce, fish sauce, lime juice, erythritol, and black pepper, then stir until the sweetener is dissolved. Set the sauce aside.

Step 3

Heat a wok or large frying pan over medium-high heat and add the coconut oil. Once the oil is hot, add the chopped garlic and chili peppers, and stir-fry for 30 seconds until fragrant.

Step 4

Add the ground chicken to the pan, breaking it up with a spatula. Stir-fry until it is partially cooked and no longer pink, about 5 minutes.

Step 5

Add the sliced red bell pepper and zucchini to the wok and continue to stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.

Step 6

Pour the prepared sauce over the chicken and vegetables, stirring well to evenly coat everything.

Step 7

Add the fresh Thai basil leaves and toss everything together, allowing the basil to wilt into the mixture for about 1 minute.

Step 8

Remove the wok from the heat and serve your Low Carb Phad Ka Prao hot, garnished with additional basil leaves if desired. Enjoy by itself or over a bed of cauliflower rice for a completely low-carb meal.

Nutrition Facts

Serving size	(1192.4g)

Amount per serving	% Daily Value*
Calories	1250.6

Total Fat 69.0g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 0.6g
Cholesterol 424.1mg	0%
Sodium 4476.8mg	0%
Total Carbohydrate 61.1g	0%
Dietary Fiber 17.3g	0%
Total Sugars 20.0g
Protein 117.4g	0%

Vitamin D 0IU	0%
Calcium 635.5mg	0%
Iron 31.3mg	0%
Potassium 5033.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 35.2%

Carbs: 18.3%