Pad Cha Moo Pa
Spicy Stir-fry Wild Boar (or Pork)
Yes, with a tweak: request absolutely no added sugar in the stir-fry sauce. About 12g net carbs per serving, on the higher side for Thai food, so watch the portion.
What it is
A fiery and highly aromatic stir-fry, traditionally made with wild boar, but commonly with pork. It features a medley of fresh herbs such as kaffir lime leaves, young green peppercorns, galangal, and holy basil, creating a complex spicy flavor.
Key ingredients
Pork (or wild boar), red curry paste, fresh chilies, garlic, kaffir lime leaves, green peppercorns, fingerroot (krachai), holy basil, fish sauce, cooking oil.
How to make it keto
Request absolutely no added sugar in the stir-fry sauce. Confirm no carby vegetables like baby corn, bamboo shoots, or excessive onions are added. Ask for extra fat if available.
Say this to the waiter (Thai)
ไม่ใส่น้ำตาล ไม่ใส่หน่อไม้ ไม่ใส่ข้าวโพดอ่อน ครับ/ค่ะ
For Pad Cha Moo Pa: no sugar, no bamboo shoots, no baby corn, please. Say it: mai sai nam tan, mai sai no mai, mai sai khao phot on, khrap/kha.
Watch out for
Sugar in stir-fry sauce or pre-made chili paste. Some restaurants add sugar to balance the intense spice. Young green peppercorns can add minor carbs in large quantities.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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