Spice up your meal with Pad Ped Gai (Pad Ped Chicken), an enticing Thai Stir-Fried Chicken with Red Curry. This simple yet scrumptious dish is a fantastic companion to steamed rice, making your mealtime a breeze.
What is Pad Ped Gai?
Pad Ped Gai (also spelled Phat Phet Gai, Pad Phet Gai, or Pad Phet Chicken) is a mouthwatering Thai dish that translates to “Stir-fried Spicy Chicken.” Think of it as a more concentrated, stir-fried version of Kang Ped Gai, the iconic Thai Red Curry Chicken.
Similar to Vietnam’s Gà Xào Sả Ớt (stir-fried chicken with lemongrass and chili), this dish stands out with its bold, fiery kick and the unmistakable aroma of Thai spices.
Much like Pad Kra Pao or Kimchi Fried Rice, Pad Ped Gai is my top pick for a quick, flavorful meal that never fails to hit the spot.
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(Vietnamese Rice Noodle Salad with Lemongrass Beef)
Ingredients
Chicken: Thai people typically use bone-in chicken pieces. I opted for chicken wings since I just love them. Feel free to use boneless chicken thighs or chicken breast (chicken breast could dry out easily, remember to adjust the time of cooking).
High-quality Red Curry Paste: While nothing beats the depth of flavor in homemade red curry paste, a good store-bought option is a lifesaver for busy days. Thai brands tend to deliver a more authentic taste compared to Western ones.
Holy Basil (Or Thai Basil): The original recipe calls for Holy Basil, but as I can’t find it in Germany, I substitute with Thai Basil.
Kaffir Leaves: A well-known herb in Thai cuisine that adds a distinct flavor.
Finger Root: Also known as Chinese ginger, Krachai in Thai, or Ngải Bún in Vietnamese, this aromatic root is a staple in Southeast Asian cooking. In Vietnamese cuisine, it’s commonly used in Bún Mắm and Lẩu Mắm. It also features prominently in Thai and Khmer recipes. If you can’t find it, feel free to skip it—the dish will still be delicious!
Finger root has a milder, earthier flavor than regular ginger, with a slight medicinal undertone. It’s often used in fish and curry dishes to neutralize fishy odors and enhance the overall taste.
Yardlong Beans: These beans contribute to both the texture and color of the dish. If not available, you can substitute with green beans or snap peas.
Chilies (Thai, Jalapeño, or Goat’s Horn): Choose your chili based on your desired level of spiciness—Thai chilies pack a fiery punch, while Jalapeño or Goat’s Horn chilies offer a milder heat.
Fish Sauce, Soy Sauce, Sugar, MSG (optional)
Instructions
Prepare the ingredients: Separate the drumettes and wingettes of the chicken wings, then prick them with a knife or fork to allow the flavors to penetrate while cooking. If using boneless chicken breast or thighs, cut them into bite-sized pieces. Remove the strings from the yardlong beans, trim both ends, and cut them into 5 cm (2-inch) pieces.
Stir-fry: Heat 3 tbsp of cooking oil in a pan. Add the red curry paste, julienned finger root, and sliced chili, and stir-fry until fragrant. Add the chicken and stir-fry for about 3 minutes, allowing it to absorb the flavors of the curry paste. Next, toss in the yardlong beans and stir-fry for another minute.
Cook and season: Pour 1 cup (240 ml) of water into the pan and season the mixture with fish sauce, soy sauce, sugar, and MSG (optional). Cover the pan and simmer until the sauce thickens. Once thickened, stir in the holy basil (or Thai basil) and julienned kaffir lime leaves. Mix everything well.
Serve: Serve the dish hot with steamed rice.
How to Serve Pad Ped Gai
You can enjoy this spicy stir-fried chicken with steamed jasmine rice, just like the Thai do. Sticky rice, basmati rice or even fried rice are also just as tasty.
Microwaved Jasmine Rice: A quick, easy, and hassle-free option.
Instant Pot Sticky Rice: A fast and convenient way to cook sticky rice.
Pandan Sticky Rice: Fragrant and flavorful sticky rice infused with pandan.
Coconut Basmati Rice: Aromatic basmati rice cooked with coconut for a rich, creamy taste.
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20-Minute Pad Ped Gai (Thai Chicken & Red Curry Stir-fry)
Ingredients
- 1½ lbs chicken wings (or boneless chicken thighs) (670g)
- ½ cup yardlong beans (60g)
- ¼ cup finger roots (20g) (julienned, optional)
- 1 handful holy basil (or Thai Basil)
- 3 kaffir leaves (stems removed, julienned)
- red chili (Thai,Jalapeno or Goat’s horn) (thinly sliced)
- 3 tbsp red curry paste (to your taste)
- 1 tbsp fish sauce (to your taste)
- 1/2 tbsp soy sauce (to your taste)
- 1½ tbsp sugar (to your taste)
- 1/4 tsp MSG (optional)
- 3 tbsp cooking oil
- 1 cup water (240ml)
Instructions
- Separate drumettes and wingettes of chicken wings. Prick them with a knife or fork to enhance flavor. For boneless chicken breast or thighs, cut into bite-sized pieces.
- Remove the strings and trim both ends of yardlong beans. Then, cut them into 5-cm (2-inch) pieces.
- Heat 3 tbsp cooking oil in a pan. Stir-fry red curry paste, julienned finger roots, and sliced chili until fragrant.
- Add chicken and stir-fry for 3 minutes to absorb flavors. Then, add yardlong beans and stir-fry for 1 more minute.
- Pour 1 cup of water into the pan, season with fish sauce, soy sauce, sugar, and MSG (optional).
- Cover the pan with lid and simmer until sauce thickens.
- Add holy basil (or Thai basil) and julienned Kaffir leaves. Mix well.
- Serve hot with steamed rice.
