Thai cuisine is known for its bold flavors and fragrant spices, and Pad Kra Pao (Thai Basil Chicken Stir Fry) is a perfect example of this. Traditionally served with rice or noodles, it can be adapted for a keto lifestyle by using low-carb noodles or serving it on its own. This dish is quick, easy, and bursting with the flavors of garlic, chili, and fresh basil. With a few keto-friendly modifications, you can enjoy this iconic Thai dish without sacrificing your dietary goals.
Ingredients
For the Stir Fry:
- 1 lb (450g) ground chicken (or minced pork/beef)
- 2 tablespoons avocado oil (or any cooking oil)
- 4 cloves garlic, minced
- 2-3 Thai bird’s eye chilies, minced (adjust based on spice preference)
- 1 red bell pepper, thinly sliced
- 1/4 cup onion, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce (use tamari or coconut aminos for a gluten-free option)
- 1 teaspoon oyster sauce (optional, but use a low-sugar version for keto)
- 1 tablespoon low-carb sweetener (such as monk fruit or erythritol)
- 2 cups fresh Thai basil leaves (or sweet basil if unavailable)
For Serving (Keto Options):
- Shirataki noodles (zero-carb noodles) or zucchini noodles (zoodles)
- Cauliflower rice (for a low-carb alternative to rice)
Instructions
1. Prepare the Ingredients:
Before you start cooking, make sure all your ingredients are prepped. Mince the garlic and chilies, slice the red bell pepper and onions, and wash the Thai basil leaves. If using shirataki noodles or zoodles, prepare them according to package instructions.
2. Stir Fry the Aromatics:
In a large skillet or wok, heat the avocado oil over medium heat. Add the minced garlic and chilies, stirring constantly for about 30 seconds until fragrant, being careful not to burn them.
3. Cook the Chicken:
Add the ground chicken to the skillet and cook, breaking it apart as it browns. Continue to stir until the chicken is fully cooked and no longer pink. This should take about 5-6 minutes.
4. Add the Vegetables and Sauces:
Once the chicken is cooked, add the chopped onions and sliced red bell pepper. Stir fry for another 2-3 minutes until the vegetables begin to soften. Then, pour in the fish sauce, soy sauce, oyster sauce (if using), and low-carb sweetener. Stir everything together, allowing the flavors to meld for another 2 minutes.
5. Add the Thai Basil:
Turn off the heat and toss in the fresh Thai basil leaves. Stir until the basil is wilted and the dish is well-mixed.
6. Serve:
Serve the stir fry over shirataki noodles, zoodles, or cauliflower rice for a keto-friendly meal. Garnish with extra basil leaves or a sprinkle of red pepper flakes for added spice.
Cooking Tips
- Spice Level: Adjust the number of Thai bird’s eye chilies according to your spice tolerance. If you prefer a milder dish, use only one chili or substitute with milder red pepper flakes.
- Protein Options: This recipe works well with ground pork, beef, or even tofu for a vegetarian version. Just make sure to adjust cooking times accordingly based on the protein you choose.
- Fresh Thai Basil: The distinct flavor of Thai basil gives this dish its signature taste. If you can’t find Thai basil, sweet basil will work, but the flavor profile will be slightly different.
Keto and Low-Carb Versions
This dish is naturally low in carbs with just a few adjustments. Instead of serving it with traditional rice or noodles, use shirataki noodles, zucchini noodles, or cauliflower rice to keep the meal keto-friendly. The sauces used, such as soy sauce and fish sauce, are typically low in carbs, but be cautious with the oyster sauce as it can contain sugar. Opt for a sugar-free or low-carb version of oyster sauce to maintain ketosis.
- Carb Count: The carb count will depend on the serving size and the noodles or rice substitute you choose. Expect about 5-7 grams of net carbs per serving when using low-carb alternatives like shirataki noodles or cauliflower rice.
Recipe Variations
- Eggplant Thai Basil Stir Fry: Add thinly sliced eggplant to the stir fry for an extra vegetable boost. Eggplant pairs wonderfully with the flavors of basil and chili.
- Shrimp Pad Kra Pao: Substitute ground chicken with shrimp for a lighter, seafood version of this dish.
- Vegetarian Thai Basil Stir Fry: Use tofu or tempeh instead of chicken and substitute the fish sauce with a plant-based alternative.
Frequently Asked Questions (FAQs)
1. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
2. Can I freeze this dish?
Yes, you can freeze the stir fry portion (without the noodles) for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating.
3. What’s the best way to make it spicier?
To increase the heat, add more Thai bird’s eye chilies, or sprinkle in red pepper flakes or sriracha sauce to taste.
4. Can I make this dish without fish sauce?
Yes, while fish sauce adds a salty, umami depth to the dish, you can replace it with soy sauce or tamari if you’re looking for a vegetarian alternative or don’t have fish sauce on hand.
5. What can I serve with this dish to keep it keto?
For a keto-friendly meal, serve the stir fry with shirataki noodles, zucchini noodles, or cauliflower rice. You can also pair it with a side of sautéed greens or a fresh cucumber salad for added crunch.
This Keto-Friendly Thai Basil Chicken Stir Fry is a flavorful, quick, and easy dish that’s perfect for a low-carb meal. Packed with fresh herbs, garlic, and chilies, it’s a satisfying, spicy, and fragrant option that works for lunch, dinner, or meal prep. Serve it over your favorite keto-friendly noodles or cauliflower rice for a complete meal that keeps you on track with your keto or low-carb goals.
Enjoy the bold flavors of Thailand right at home with this healthy, low-carb version of the classic Pad Kra Pao. With simple substitutions and easy prep, it’s a dish that will quickly become a go-to for busy weeknight
