Soy-Free Phad Ka Prao
Bring the bold, aromatic flavors of Thailand to your table with this Soy-Free Phad Ka Prao, a sizzling stir-fry dish that's packed with vibrant authenticity and a flavorful twist. This recipe swaps traditional soy sauce for dark soy-free molasses, making it perfect for those with soy sensitivities, while still delivering the signature umami-rich flavor. Ground chicken is stir-fried with fragrant garlic, fiery bird’s eye chilies, and a delicate blend of fish sauce, oyster sauce, and a touch of brown sugar for balance. Finished with fresh holy basil leaves, this quick 25-minute dish is best served over fluffy jasmine rice for a comforting yet exciting meal. Add a squeeze of lime for a refreshing burst of flavor that will transport your taste buds straight to the bustling streets of Thailand.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Ground chicken
- 4 large Garlic cloves
- 4 whole Bird's eye chilies
- 3 tablespoons Vegetable oil
- 2 tablespoons Fish sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy-free molasses
- 1 teaspoon Brown sugar
- 60 milliliters Chicken broth
- 1 cup Holy basil leaves
- 4 optional Lime wedges
Directions
Step 1
Mince the garlic cloves and chop the bird's eye chilies finely. Adjust the quantity of chilies based on your heat preference.
Step 2
In a wok or large skillet, heat the vegetable oil over medium-high heat.
Step 3
Add the minced garlic and chopped chilies to the hot oil, stir-frying for about 30 seconds or until the garlic is aromatic, being careful not to burn it.
Step 4
Add the ground chicken to the wok, stirring frequently to break it up and ensure it cooks through evenly. Cook for about 5-7 minutes or until the chicken is fully cooked.
Step 5
In a small bowl, mix together the fish sauce, oyster sauce, soy-free molasses, and brown sugar.
Step 6
Pour the sauce mixture over the chicken in the wok and stir well to combine.
Step 7
Add the chicken broth to the wok and continue to stir-fry, allowing the mixture to simmer for another 2-3 minutes until most of the liquid is absorbed.
Step 8
Just before serving, add the holy basil leaves to the wok and give it a quick stir to incorporate them, allowing the leaves to wilt slightly.
Step 9
Remove the wok from heat and serve the Phad Ka Prao hot with steamed jasmine rice and lime wedges on the side, if using.
Nutrition Facts
| Serving size | (986.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1254.0 |
| Total Fat 81.0g | 0% |
| Saturated Fat 16.9g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 424.1mg | 0% |
| Sodium 3886.4mg | 0% |
| Total Carbohydrate 40.3g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 19.5g | |
| Protein 110.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 628.6mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 4055.0mg | 0% |
Source of Calories