Gai Pad Prik – Thai Chicken with Chilies

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On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate it every single day. It was such a simple dish, but the flavor was pure Thailand.

The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.

Local Tip:

A quick tip, when you’re in Thailand you’ll notice that Thais always keep the rice on the side and you should do that too because the rice is what can cool you down. If you mix it all together, then you’re going to get the full blast of the chilies.

Interested in another Thai classic dish, try Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

Looking for the ultimate Thai dipping sauce, Nam Pla Prik, found on every table in Thailand, Authentic Thai Dipping Sauce Recipe

Ingredients:

¾ lb. skinless, boneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.

2 Tbsp. of Peanut or another Vegetable oil

1/2 sliced large Onion

1/2 sliced sweet Red Pepper

3 cloves chopped Garlic

1 tbsp chopped fresh Ginger Root

4 finely chopped Thai Chilies, a few for garnish

Sauce:

1 Tbsp. Fish Sauce

1 Tbsp Golden Mountain Sauce

1 Tbsp Oyster Sauce

1/2 tsp Dark Soy Sauce

2 tsp. White Sugar, Brown Sugar or Palm Sugar

Preparation:

Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.

Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.

Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.

Gai Pad Prik – Thai Chicken with Chilies

My many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate every single day. It was such a simple dish, but the flavor was pure Thailand.
The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ lb. skinless boneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.
  • 2 Tbsp. of Peanut or another Vegetable oil
  • 1/2 sliced large Onion
  • 1/2 sliced sweet Red Pepper
  • 3 cloves chopped Garlic
  • 1 tbsp chopped fresh Ginger Root
  • 4 finely chopped Thai Chilies a few for garnish
  • Sauce:
  • 1 Tbsp. Fish Sauce
  • 1 Tbsp Golden Mountain Sauce
  • 1 Tbsp Oyster Sauce
  • 1/2 tsp Dark Soy Sauce
  • 2 tsp. White Sugar Brown Sugar or Palm Sugar

Equipment

  • Wok

Method
 

  1. Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.
  2. Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
  3. Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.

Notes

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