One-Pan Thai Stir Fry Recipe

Recipe posted in: Lunch/Dinner
thai stir fry

Your favorite takeout dinner is made healthy in a veggie-packed meal that’s filled with fresh flavor! This colorful and creative stir fry features a medley of textures and Thai inspiration. Prawns take center stage as the protein of choice, while onions, mushrooms, peppers and kale are the supporting players. Ginger, garlic, apple cider vinegar and coconut aminos come together to create a delicious and nutritious dish.

If you’ve never heard of coconut aminos before now, you’ve been missing out! This diet-friendly soy sauce alternative can pack in major flavor into your meat marinades, stir fry and other hot dishes. “It’s not as rich as traditional soy sauce and has a milder, sweeter flavor,” says Healthline. But don’t let the name fool you, it doesn’t taste like coconut! Try it out in another one of our favorite low-carb recipes here: Beef and Broccoli Stir Fry >

Healthy Hack: Serve this Thai Stir Fry with cooked cauliflower rice, spiralized vegetables or shirataki noodles.

One serving of this Thai Stir Fry contains 308 calories. Want to add even more vegetables to this healthy and hearty dish? Feel free to increase the amount that you use! You can’t go wrong with more onions, bell peppers or kale.

Simple, satisfying and smart seafood dinners are essential to your low-carb meal plan. Whether you love shrimp, salmon or crab, The Palm Weight Loss Blog has a recipe that you are sure to love! Check out some of our favorite healthy meals below:

For even more recipes like this one, check out the book The New Keto-Friendly South Beach Diet written by the creator of the South Beach Diet, Arthur Agatston, M.D.

Phase: Weight Loss Phase, Weight Maintenance Phase

Servings: 4

Nutrition Information

  • 1 Healthy Fat
  • 1 Protein
  • 2 Vegetables
  • 1 Extras


  • 4 Tbsp. avocado oil
  • 1 medium red onion, sliced
  • 2 cups mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1 medium zucchini, thinly sliced into half moons
  • 1 small bell pepper, deseeded and thinly sliced
  • 2 cups kale, thinly sliced
  • 1 lb. cooked prawns, peeled
  • 1/2 Tbsp. apple cider vinegar
  • 1 (1-inch) piece fresh ginger, chopped
  • 1 Tbsp. lemon grass, minced
  • 1 small green chili pepper, sliced
  • 2 Tbsp. coconut aminos
  • 6 scallions, thinly sliced


  1. Heat oil in a large skillet over high heat. Add onion and cook 2-3 minutes.
  2. Add the mushrooms, garlic, zucchini, bell pepper, kale and prawns. Cook 3 to 4 minutes, stirring occasionally until the vegetables are crisp-tender and the prawns are cooked through. Season with salt and pepper to taste.
  3. Add the apple cider vinegar, ginger, lemon grass, chili pepper, coconut aminos and scallions to the skillet. Cook for 2 to 3 minutes, until fragrant.