Pad Prik Sod Recipe (Thai Chili Chicken Stir-Fry)
This pad prik sod recipe is a Thai chili chicken stir-fry, ready in just 20 minutes, packed with vegetables for a healthy and spicy weeknight dinner!
Ingredients
- 2 tablespoons oil
- 3 cloves garlic, minced
- 4-5 large chili peppers, I used prik chi fa
- 10 oz or 1 1/4 cups chicken, thin slices
- 1/2 onion, chopped
- 2 stalks of green onions, chopped
- 1/2 teaspoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1/2 tablespoon white sugar
Instructions
- Slice the red and green chilies, remove the seeds if you prefer a milder heat. Chop the white onions into large chunks. Cut the green onions into long pieces.
- Heat oil in a wok or large frying pan over medium heat. Sauté minced garlic until fragrant.
- Mix in the light soy sauce, dark soy sauce, oyster sauce, and white sugar. Mix thoroughly before continuing.
- Toss in the sliced chilies and onions, stir-frying until the chicken is fully cooked, and the vegetables are tender to your liking, or 1–2 minutes.
- Turn off the heat and stir in the green onions until they are slightly wilted. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- For a mild dish, use fewer chilies or remove the seeds.
- Feel free to switch up the protein with pork, beef, or even tofu.
Calories: 408kcal | Carbohydrates: 15g | Protein: 22g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 1073mg | Potassium: 465mg | Fiber: 2g | Sugar: 7g | Vitamin A: 714IU | Vitamin C: 78mg | Calcium: 47mg | Iron: 2mg
