Recipe by Shae's Mama
"My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers."
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1 1/2 cups
uncooked jasmine rice
3 1/2 cups
skinless, boneless chicken breast halves - cut into thin strips
Asian fish sauce
fresh ginger, cut into matchsticks
red bell pepper, cut into strips
sliced fresh mushrooms
green onions cut into 2-inch pieces
Thai red chile paste, or to taste
salt and ground black pepper to taste
fresh cilantro leaves
I don't need to try this recipe to know its right, just wanted to offer some more advice.
Try to ensure you buy the freshest ginger you can find, this way it will not be stringy and you will find it very tender and pleasant to eat. We often put in so much ginger it is around 50% of the dish.
Both fish sauce and oyster sauce vary greatly from brand to brand, it is worth visiting a chinese supermarket instead of using the brands available in most supermarkets.
Flavorful but not well-loved by half of my family. There isn't any sauce which was a bit off-putting, but it worked for this dish.
Loved this dish. I did change just a couple of things: (1) for vegetables I used one red bell pepper, one yellow bell pepper, snow peas, green onions, and mushrooms; (2) I used extra oyster sauce instead of fish sauce; (3) I did not use extra salt; (4) I cooked the rice separately; (5) I reduced the fresh ginger substantially - ginger is not a subtle flavor and would be too strong if one really used 1/2 a cup. Thanks for the recipe!
I thought this was a great ginger chicken recipe. The only change I made was to double both the fish sauce and the oyster sauce after giving it a taste test. Other than that, it was spot on and the family loved it!
We've been eating Thai out a lot lately. I decided to try some at home. This was a great choice. I did not use the full amount of ginger because I did not have that much. I didn't measure it, but I think I added 2-3 tablespoons. A full 1/2 cup would have been overpowering. I, also, did not add the bell pepper because we do not care for them. The chili paste I used was some I got from the Asian market, so I don't know if it was Thai. We really enjoyed the results. It was pretty quick to make and would be great for a weeknight meal. Next time, I may add more vegetables like carrots and broccoli.
This dish tasted just like the Pad King I get at our local Thai restaurant - it was amazing! I used beef instead of chicken, about 1/4 c ginger, doubled the oyster sauce and fish sauce, and used about 1 tsp Thai roasted red chili paste. The fresh cilantro adds a nice depth to the dish. The entire dish was wonderful! I will absolutely be making this again!
Only thing wrong with this recipe is there's never enough leftovers! I double it now to keep the hubby happy. I use a little less red bell pepper than called for and used Thai Red Curry paste rather than the chili paste (just what I had in the fridge) The prep is time consuming, but well worth the end result. Can't recommend it enough!
WOW! This is one of the best Thai recipes on this website. I've tried plenty, and it's been so difficult to find something that I would eat again.
As you can tell, we loved this. Here are the changes we made:
-1/3 cup of ginger: be sure to cut it small enough
-added one green pepper
-doubled the fish sauce, oyster sauce, chili paste, and added a bit more sugar to compensate
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Ginger Chicken (Gai Pad King)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 491
** Calories from Fat: 89
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