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.
Wat Phra Kaew (Temple of the Emerald Buddha) Bangkok
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
Looking for a classic Thai chicken salad, try Gai Larb- The Classic Thai Chicken Salad
And the ultimate Thai street food, Authentic Thai Street Food: Marinated Grilled Chicken
Looking for a list of recipes I come back to again and again, My Favorite Recipes
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.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Gai Pad Prik – Thai Chicken with Chilies
Ingredients
Equipment
Method
- 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.