Thai Basil Chicken (Gai Pad Krapow) with Zucchini Noodles

Ingredients

• 12 oz Ground chicken
• 3 medium Zucchini
• 2 tsp Thai bird’s eye chilies, sliced
• 3 cloves Garlic, minced
• 1 cup Fresh Thai basil leaves
• 2 tbsp Fish‑free soy alternative (e.g., coconut aminos)
• 1 tbsp Olive oil
• 1 tbsp Lime juice
• ¼ tsp Salt

Instructions

1. 1

   Spiralize zucchini into noodles; set aside.

2. 2

   Heat oil in a wok over medium‑high heat; add garlic and chilies, stir‑fry 30 seconds.

3. 3

   Add ground chicken, break up, and cook until no longer pink.

4. 4

   Stir in coconut aminos, lime juice, and salt; cook 2 minutes.

5. 5

   Remove from heat and fold in basil leaves until wilted.

6. 6

   Toss zucchini noodles briefly in the hot pan to warm, then plate with chicken mixture on top.