I love Thai food; it’s fun, flavorful, and filling. However, my body doesn’t love the low-quality veggies, meat, and artificial sweeteners that most restaurants add to their dishes. That’s why I’m ecstatic about this Thai Basil Stirfry (Pad Kra Pao) recipe, which is really easy to whip together.

For many people, especially breast cancer conquerors, meat IS an important part of a healthy diet. To learn why and what types of meat to buy, please review this blog post. ^[1]

Happy feasting!

Ingredients:

• 2 shallots, roughly chopped
• 160z ground organic chicken
• 5 cloves garlic, minced
• 1/2 cup basil leaves
• 1 red bell pepper, chopped
• 1 jalapeno or Serrano pepper, diced
• 2-3 tbsp avocado oil
• Optional toppings: sautéed whole green onion, fried egg with runny yolk, sesame seeds

For the Sauce:

• 4 tbsp coconut aminos
• 2 tbsp sriracha
• 2 tbsp oyster sauce
• 2tbsp fish sauce
• Juice of half a lime
• 2 tsp sesame oil
• A few drops of stevia to taste

Directions:

• Mix all of the sauce ingredients and set aside
• Add 2-3 tbsp of avocado or coconut oil to a skillet and add shallot, garlic and peppers. Cook for 2-3 minutes 
• Add in ground chicken and cook until no longer pink, don’t overcook the chicken
• Stir in the sauce and mix well
• Allow to simmer for 5 minutes or so to combine flavors
• Turn off the heat, add in basil leaves, and stir until wilted
• Serve over miracle noodles, zucchini noodles, or lettuce wraps, and enjoy!