Best 2 Thai Ginger Chicken Gai Pad King Recipes

Thai Ginger Chicken Gai Pad King is a stir-fried noodle dish made with flat rice noodles, chicken, ginger, and vegetables in a rich, flavorful sauce. This popular Thai dish is known for its balance of sweet, sour, and savory flavors, and its aromatic ginger fragrance. Whether you're a seasoned Thai food enthusiast or looking to explore new culinary horizons, this detailed guide will take you on a step-by-step journey to create an authentic and delectable Thai Ginger Chicken Gai Pad King in your own kitchen.

Here are our top 2 tried and tested recipes!

GAI PAD KING (THAI CHICKEN AND GINGER STIR-FRY)

Gai Pad King (Thai Chicken and Ginger Stir-Fry) image

Categories Chicken Mushroom Dinner

Number Of Ingredients 18

Ingredients

1/4 cup fish sauce
1 teaspoon lime juice
3 thai chiles, sliced
1 shallot, sliced
1 clove garlic, sliced
1 tablespoon soy sauce
1 1/2 teaspoons oyster sauce
1 teaspoon fish sauce
1 pinch sugar
3 tablespoons ginger
1/4 teaspoon white pepper
7 cloves garlic, minced
2 tablespoons vegetable oil
2 chicken breasts, cubed
1/4 ounce dried wood ear mushrooms, ehydrated and torn into 1-inch pieces
2 scallions, 1" piece
2 fresh long chiles, such as cayenne, stemmed, seeded, and quartered lengthwise
1/4 cup cilantro, chopped

Steps:

For the Prik Nam Pla (if using): In a small bowl, combine fish sauce, lime juice, Thai chiles, shallot, and garlic (if using). Set aside.
For the Stir-Fry Sauce: In a small bowl, stir together oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
or the Stir-Fry: Mix ginger, garlic, and white pepper.
In a wok or large skillet, heat oil over high heat until shimmering. Add the ginger-garlic paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and remaining sliced ginger (30g), and cook, stirring frequently, until chicken is just cooked through, about 1 minute and 30 seconds.
Add stir-fry sauce and wood ear mushrooms and continue to cook, stirring frequently, until sauce is reduced to a glaze that evenly coats ingredients, about 1 minute. Add long chiles and 1 teaspoon (5ml) water around sides of the wok and use a wok spatula or wooden spoon to scrape up any browned bits stuck to wok.
Remove from heat and stir in scallions to lightly wilt them.

THAI GINGER CHICKEN (GAI PAD KING)

Thai Ginger Chicken (Gai Pad King) image

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.

Provided by Shae's Mama

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Steps:

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.
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.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

Tips:

Choose the Right Chicken: Use boneless, skinless chicken thighs or breasts for a tender and flavorful result.
Slice Chicken Thinly: This helps the chicken cook quickly and evenly.
Marinate the Chicken: Marinating the chicken in a mixture of soy sauce, oyster sauce, garlic, and ginger adds extra flavor.
Use Fresh Ginger and Garlic: Freshly grated ginger and garlic provide the best flavor.
Stir-Fry in a Hot Wok: A hot wok ensures that the chicken cooks quickly and stays tender.
Add Vegetables Last: Add the vegetables towards the end of cooking to prevent them from overcooking.
Use High-Quality Oyster Sauce: A good-quality oyster sauce makes a big difference in the flavor of the dish.
Serve with Jasmine Rice: Jasmine rice is the perfect accompaniment to this dish.

Conclusion:

This Thai Ginger Chicken (Gai Pad King) is a delicious and easy-to-make dish that is sure to become a favorite. With its tender chicken, flavorful sauce, and colorful vegetables, it's a perfect meal for any occasion. Whether you're a fan of Thai food or just looking for a new and exciting recipe, this dish is definitely worth trying. So gather your ingredients, heat up your wok, and get ready to enjoy a culinary journey to Thailand!