Soy-Free Phad Ka Prao
Discover the bold and vibrant flavors of Thailand with this Soy-Free Phad Ka Prao recipe, a unique twist on the classic stir-fry dish. Packed with aromatic garlic, fiery bird’s eye chilies, and tender ground chicken, this version is perfect for those avoiding soy products thanks to the inclusion of dark soy-free molasses for depth and sweetness. Stir-fried in a savory blend of fish sauce, oyster sauce, and brown sugar, and finished with fragrant holy basil leaves, this dish delivers authentic Thai taste in just 25 minutes. Serve it hot over steamed jasmine rice with a squeeze of lime for a zingy finish to this easy and customizable recipe. Ideal for weeknight dinners, this soy-free Phad Ka Prao puts a delicious spin on a beloved favorite.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Mince the garlic cloves and chop the bird's eye chilies finely. Adjust the quantity of chilies based on your heat preference.
In a wok or large skillet, heat the vegetable oil over medium-high heat.
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.
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.
In a small bowl, mix together the fish sauce, oyster sauce, soy-free molasses, and brown sugar.
Pour the sauce mixture over the chicken in the wok and stir well to combine.
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.
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.
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
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 19.5 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4055 mg | 86% | |
*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.
