My husband and I have a standing joke, no matter what country we are in we always find a Thai restaurant to eat at. The beach in Spain, Thai. Main Street in Cardiff Wales, Thai. London, Thai… We love veggies, rice and meat! Knock on wood, but it’s kind of hard to mess up.
By the way, Pad Ka-Prao goes really well with the Sesame Noodles I just posted!!
Ingredients I Used
1 lbs of ground chicken breast (Chicken thighs are delicious too, but Im keeping my fat LOW and my carbs HIGH for gains!)
1/2 diced yellow onion
2 red bell peppers or one red, one yellow (I don’t know why but no one likes green peppers anymore)
1 bunch (about 1/4-1/2 cup) of fresh basil, preferably Thai basil
2 baby bok-choy (pak choi)
2 cloves of garlic
1/2 tbsp. butter or ghee
1/4 tsp red pepper flakes (or 1/2 fresh red thai chili. Its hard to tell you how much to add because the heat varies, if you clear your house then you’ve gone too far….)
salt to taste
1/4-1/2 tsp fish sauce
1/2 tsp sesame oil
3 tbs rice wine vinegar/ white wine vinegar works too
1/2 tsp sugar (or sweetener of your choice, honey works too, just need something to cut the acidity)
1 tbsp + of Sriracha or Chili sauce
lime wedge to garnish
For Those Tracking Diet
Makes 4 servings
Fat 11.5 g
Total Calories: 205
This Is How I Made It
In a medium wok or large frying pan, over medium hight heat add the butter and chopped onion. Sauté the onion until it golden brown, add the chopped garlic.
Add the ground chicken and cook until its almost fully cooked (saute it like ground beef).
Add the chopped bak choi, now you can chop the peppers and throw them in now or you can cut the tops off, de seed and broil them for 6-8 min in the oven and stuff the meat in later as a serving bowl. Either way make a move!
Back to your meat, add all liquid ingredients and stir into the meat, sometimes I’ll turn the heat up so the soy sauce caramelizes around the veggies. Add all other seasonings, and at the very end add the basil.
Serve with a lime wedge. Easy right?