Soy-Free Pad Kra Pao (Thai Basil Stir-Fry)
Experience the bold and aromatic flavors of Thailand with this Soy-Free Pad Kra Pao (Thai Basil Stir-Fry), a vibrant weeknight meal that's as quick to prepare as it is satisfying. This recipe swaps soy sauce for a fish sauce and oyster sauce blend, creating a rich, umami-packed profile perfect for those seeking soy-free options. Fresh Thai basil leaves deliver a fragrant, peppery kick, while red bell peppers add a touch of sweetness and crunch. Ground chicken is stir-fried to golden perfection with garlic and fiery bird's eye chili peppers, then simmered in a delectable sauce featuring hints of palm sugar. Served over fluffy jasmine rice, this dish is the ultimate balance of savory and spicy, ready in just 30 minutes from prep to plate.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 500 grams chicken breast, ground
- 2 tablespoons vegetable oil
- 4 units garlic cloves, minced
- 3 units birds eye chili peppers, chopped
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon palm sugar
- 2 tablespoons water
- 1 cup fresh Thai basil leaves
- 1 unit red bell pepper, thinly sliced
- 4 cups jasmine rice, cooked
Directions
Step 1
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Step 2
Add the minced garlic and chopped birds eye chili peppers to the skillet and sauté until fragrant, about 30 seconds.
Step 3
Add the ground chicken to the skillet. Use a spatula to break it into small pieces as it cooks. Stir-fry the chicken until it is fully cooked and golden brown, around 5 minutes.
Step 4
In a small bowl, mix together the fish sauce, oyster sauce, palm sugar, and water.
Step 5
Pour the sauce mixture over the cooked chicken and stir well to combine all the ingredients. Cook for an additional 2 minutes to allow the flavors to meld together.
Step 6
Add the sliced red bell pepper and stir-fry for another 2 minutes until just tender.
Step 7
Add the fresh Thai basil leaves to the skillet and stir them into the chicken mixture until they are just wilted.
Step 8
Remove the skillet from the heat and serve the Thai basil stir-fry over a bed of cooked jasmine rice.
Nutrition Facts
| Serving size | (1954.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2666.2 |
| Total Fat 47.3g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 425mg | 0% |
| Sodium 3350.0mg | 0% |
| Total Carbohydrate 352.1g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 19.8g | |
| Protein 199.7g | 0% |
| Vitamin D 65IU | 0% |
| Calcium 705.3mg | 0% |
| Iron 36.8mg | 0% |
| Potassium 3470.1mg | 0% |
Source of Calories