Low Sodium Phad Ka Prao
Elevate your weeknight dinner game with this flavorful yet heart-healthy twist on the classic Thai dish, Low Sodium Phad Ka Prao. Brimming with vibrant ingredients like tender chicken breast, crisp green beans, red bell peppers, and fragrant Thai basil, this recipe delivers bold, authentic flavors without the heavy salt content. A homemade sauce featuring low sodium soy sauce, fish sauce, and oyster sauce creates the perfect balance of sweet, savory, and umami notes, while aromatic garlic and spicy red chili enhance every bite. Ready in just 30 minutes, this quick stir-fry pairs beautifully with fluffy jasmine rice, making it an ideal choice for easy meal prep or a satisfying family dinner. Whether you're looking for a healthier take on Thai cuisine or simply love bold flavors, this Phad Ka Prao is sure to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 500 g Chicken breast, boneless and skinless
- 2 tablespoons Vegetable oil
- 4 cloves Garlic cloves, minced
- 2 Red chili, thinly sliced
- 100 g Green beans, trimmed and cut into 1-inch pieces
- 1 Red bell pepper, sliced
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Fish sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons Water
- 1 teaspoon Brown sugar
- 1 cup Fresh Thai basil leaves
- 4 cups Cooked jasmine rice
Instructions
Thinly slice the chicken breast into bite-sized pieces.
In a large frying pan or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and sliced red chili to the pan, stir-frying for about 30 seconds or until fragrant.
Add the sliced chicken to the pan, stir-frying until the chicken is mostly cooked, around 3-4 minutes.
Add the green beans and red bell pepper to the pan, continuing to stir-fry everything together for another 3 minutes.
In a small bowl, mix together the low sodium soy sauce, fish sauce, oyster sauce, water, and brown sugar. Pour this sauce mixture into the pan.
Toss everything together to ensure the chicken and vegetables are well coated. Stir-fry for 2 more minutes or until the chicken is completely cooked through.
Remove the pan from heat and quickly stir in the Thai basil leaves, allowing the residual heat to wilt the leaves.
Serve the Phad Ka Prao hot over cooked jasmine rice.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 12.6 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 699 mg | 54% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3514 mg | 75% | |
*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.
