Thai Potato Stir Fry

Savor the vibrant flavors of a quick and healthy **Thai Potato Stir Fry**, where tender baby potatoes meet crisp green beans and sweet red bell peppers in a savory-sweet glaze infused with soy sauce, oyster sauce, and a splash of tangy lime juice. This easy skillet recipe combines aromatic garlic, a hint of chili heat, and the unmistakable fragrance of fresh Thai basil for an authentic twist. Perfect as a light vegetarian main or a stunning side dish, it comes together in just 35 minutes. Garnished with crunchy crushed peanuts, this dish pairs beautifully with steamed jasmine rice for a satisfying and flavorful meal your family will love. Ideal for busy weeknights or an effortless way to spice up your dinner routine, this Thai-inspired recipe is a guaranteed crowd-pleaser!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes (halved or diced)
• 2 tablespoons Vegetable oil
• 3 cloves Garlic (minced)
• 1 whole Red chili (thinly sliced)
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 teaspoon Sugar
• 1 tablespoon Lime juice
• 200 grams Green beans (trimmed and cut into 2-inch pieces)
• 1 medium Red bell pepper (sliced)
• 10 grams Fresh Thai basil leaves
• 30 grams Crushed peanuts (optional for garnish)

Directions

Step 1

Wash and cut the baby potatoes in half (or into bite-sized pieces if large). Place them in a pot of salted water and boil for 10-12 minutes until just tender but not falling apart. Drain and set aside.

Step 2

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.

Step 3

Add the minced garlic and sliced red chili. Stir fry for about 30 seconds until fragrant.

Step 4

Add the boiled potatoes to the skillet and stir fry for 2-3 minutes to lightly crisp their edges.

Step 5

Stir in the green beans and red bell pepper. Cook for another 3-5 minutes, stirring frequently, until the vegetables soften slightly but still retain some crunch.

Step 6

In a small bowl, mix together soy sauce, oyster sauce, sugar, and lime juice. Pour the sauce over the vegetables and potatoes, stirring well to coat everything evenly.

Step 7

Cook for another 2 minutes, allowing the sauce to caramelize and coat the ingredients.

Step 8

Turn off the heat and toss in the fresh Thai basil leaves, letting them wilt slightly from the residual heat.

Step 9

Transfer the stir fry to a serving plate and garnish with crushed peanuts if desired. Serve immediately as a main dish or alongside steamed jasmine rice.

Nutrition Facts

Serving size	1056.2 grams (1056.2g)

Amount per serving	% Daily Value*
Calories	982

Total Fat 42.60g	55%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 16.90g
Cholesterol 0mg	0%
Sodium 2659mg	116%
Total Carbohydrate 133.80g	49%
Dietary Fiber 23.50g	84%
Total Sugars 24.30g
Protein 29.70g	59%

Vitamin D 0IU	0%
Calcium 213mg	16%
Iron 9mg	52%
Potassium 3440mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 11.5%

Carbs: 51.6%