Thai Pad Pra Ram
Indulge in the rich, harmonious flavors of Thai Pad Pra Ram, a deliciously comforting dish that combines tender chicken or crispy tofu with vibrant vegetables like broccoli, carrots, and spinach. Topped with a luscious and creamy peanut sauce made from coconut milk, peanut butter, soy sauce, and a hint of sweetness from brown sugar, this recipe is a true celebration of Thai cuisine. It comes together quickly in just 40 minutes, making it perfect for busy weeknights while still feeling indulgent and satisfying. Serve over fluffy jasmine rice and garnish with crushed peanuts for an extra crunch. This easy-to-make dish is a delightful balance of savory, nutty, and slightly sweet flavors that your family will love. Perfect for those craving authentic Thai comfort food, Pad Pra Ram is as wholesome as it is delicious.
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Recipe Information
Ingredients
- 500 grams Chicken breast or tofu
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 250 grams Broccoli florets
- 150 grams Carrots, julienned
- 100 grams Baby spinach
- 400 milliliters Unsweetened coconut milk
- 120 grams Peanut butter (creamy or chunky)
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Rice vinegar
- 120 milliliters Water
- 2 tablespoons Crushed peanuts (optional, for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Season the chicken or tofu with salt and pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken until fully cooked through or tofu until golden brown, about 5-7 minutes. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the garlic until fragrant, about 1 minute.
Add the broccoli and carrots to the skillet and stir-fry for 3-4 minutes until they are tender but still crisp.
Add the spinach to the skillet and stir until just wilted, about 1-2 minutes.
In a medium saucepan over medium heat, combine the coconut milk, peanut butter, soy sauce, brown sugar, rice vinegar, and water. Whisk until smooth and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Return the chicken or tofu to the skillet with the vegetables. Pour the peanut sauce over the mixture and toss to combine. Let everything heat through for another 2-3 minutes.
Serve the Pad Pra Ram over steamed jasmine rice. Garnish with crushed peanuts, if desired.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.9 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 791 mg | 17% | |
*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.
