• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

Gai pad King

Tonight Thai ginger chicken
 
1-1/2 lbs chicken thighs debones, trimmed and sliced
2 - bell peppers 
5 or 6 srping onions cut into 1-1/2" long sections
1 cup +/- fresh ginger cut into match sticks
3 cloves garlic
 
Sauce
 
Equal parts fish, oyster, hoisin, white sugar. (I used 3 tbls of each)
Chili paste to taste
1 chicken bullion cube
1/2 to 3/4 cup water 
 
Cut veggies and set aside
 
Slice chicken ad in 3 cloves of garlic (crushed) salt an pepper to taste.
 
Set up cooking station. I'm using my harrow disc wok and turkey fryer but a regular wok or skillet will work.
 
GP1.jpg

 
Next get the wok screaming hot and drizzle with oil then in goes the chicken and garlic to fry for 2 minutes. Stir constantly so it doesn't not burn.
 
GP2.jpg

 
After 2 minutes add in the bell pepper and spring onion and stir fry for another 2 minutes or so. 
 
GP3.jpg

 
Next add in the ginger stir well and continue to fry for a minute or so.
 
GP5.jpg

 
Add in the sauce and simmer for 5 minutes or until the bell pepper is done to you liking. We like the bell pepper to be al dente. 
 
GP7.jpg

 
Serve with jasmine rice. I like to use a 3/4 measuring cup to make a rice ball. Drop that in the middle of a bowl then surround with the Gai pad Thai and ladle the juice over the top.
 
GP8.jpg

 
Enjoy!
 
 
 
 
It an 18" disc off a plow. Weld the axle hole shut, wire brush the paint off it and then season it like cast iron. I like it over a traditional wok as it about 3./16 thick and holds heat really good. Also its shallow so it works kind of like a flat top for frying burgers and cheese steaks. 
 
If you look up discada, cowboy wok or harrow wok you can find then already made or if you local to a Tractor supply the disc's are $21.99 and roll your own. 
 
Um pad thai where's the noodles?
 
Back
Top