Thai Ginger Chicken (Gai Pad King)

Thai Ginger Chicken (Gai Pad King)

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Shae's Mama 8

"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 it makes great leftovers."
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50 m servings 491 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 68.3g
  • 22%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.


  1. 84 Ratings

Most helpful positive review

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 fin...

Most helpful critical review

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.

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Least positive

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 fin...

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 sau...

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 an...

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, bu...

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 use...

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 ra...

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 ...

I was looking for a pad thai recipe and liked the combination of ingredients in this one, but made a few substitutions. Instead of using Jasmine rice, I used half of a 227 gram pkg of rice pad t...

Very tasty, made it just as is except for the chile paste. I only had chile garlic sauce, so I used that. The fact that there is none left speaks for itself!

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