Spicy Thai basil chicken
Pad kee mao means drunkard's stir-fry — the basil is supposed to register through the beer, which means bruising the leaves flat-of-the-knife on the stems before they hit the wok. Cooking the stems first wakes the leaves; aroma is the point.
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Ingredients
For the whole dish · serves 4
- Chicken thighs, boneless1¼ lb
- Olive oil2 fl oz
- Garlic1½ oz
- Shallot1½ oz
- Thai chili¼ oz
- Fish sauce2 fl oz
- Thai basil1½ oz
- Black pepperto taste
Served with
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+2g net · 84 kcal · 30 min · together 7g net, 544 kcal
Method
5 steps · 25 minutes
- Slice the thighs into 1-inch strips against the grain. Pat dry.
- Stack the basil leaves between the stems and press hard with the flat of a knife to bruise — smell the anise the moment the cells break.
- Heat the oil in a wok over high heat until it shimmers. Add the garlic, sliced chili and shallot; stir for 30 seconds.
- Add the chicken in a single layer, leave it alone for 45 seconds to sear, then stir-fry 2 more minutes until just cooked through.
- Off the heat, splash in the fish sauce and toss. Add the basil and 3 grinds of pepper. Fold once — residual heat wilts the leaves without cooking them flat. Spoon over cauliflower rice or eat as-is.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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