Pad Ped Gai Recipe

I love making this Thai basil chicken cause it fills my kitchen with an irresistible aroma of garlic and fiery chillies while tender chicken, red curry paste, fish sauce, and that sweet hint of palm sugar come together in a way that makes me feel like i’m on a flavor adventure every single time.

I love making Pad Ped Gai. I use sliced chicken breast, garlic, Thai bird chillies and red bell pepper.

I think Thai red curry paste, fish sauce and palm sugar offers a balanced flavor with protein and nutrient benefits. My dish finished with kaffir lime leaves and Thai basil.

Ingredients

• Chicken breast is lean, protein-rich, and offers essential nutrients for muscle growth.
• Thai red curry paste adds a deep flavor and balances heat with subtle herbs.
• Garlic boosts aroma and flavor while offering antioxidants and lots of health benefits.
• Thai bird’s eye chillies give bright heat, boost metabolism, and add a distinct spice.
• Palm sugar gives a natural sweetness that perfectly balances spicy and savory notes.
• Vegetable oil helps with even cooking and carries flavors, mixing everything together.
• Thai basil leaves bring a fresh fragrance and an aromatic finish that lifts the meal.

Ingredient Quantities

• 500g chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 6 Thai bird’s eye chillies, roughly chopped (adjust to taste)
• 1 small onion, thinly sliced
• 1 red bell pepper, julienned
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon oyster sauce
• 1 teaspoon palm sugar (or brown sugar)
• 2 kaffir lime leaves, torn into pieces
• 1 cup Thai basil leaves

How to Make this

1. Prep everything by thinly slicing the chicken, mincing the garlic, roughly chopping the chillies, slicing the onion, and julienning the red bell pepper while tearing the kaffir lime leaves into pieces.

2. Heat the vegetable oil in a large pan over medium-high heat and add the garlic and chillies, stir frying for about 30 seconds until they start to smell really good.

3. Add the chicken slices to the pan and cook them until they become lightly browned.

4. Toss in the sliced onion and red bell pepper then cook for another 2-3 minutes until they start softening.

5. Stir in the Thai red curry paste so it coats the chicken and veggies evenly.

6. Pour in the fish sauce, oyster sauce, and add the palm sugar, stirring well to mix all these flavors together.

7. Mix in the torn kaffir lime leaves and let them infuse the sauce for another minute.

8. Finally, add the Thai basil leaves and quickly stir fry until they just wilt into the dish.

9. Taste and adjust seasoning if needed before serving.

10. Serve hot over steamed rice and enjoy your meal!

Equipment Needed

1. A cutting board for chopping all the veggies and meat
2. A chef’s knife for slicing the chicken, garlic, chillies, onion and red bell pepper
3. Measuring spoons for the curry paste, fish sauce, oyster sauce and palm sugar
4. A large frying pan for stir frying the garlic, chillies, chicken and veggies
5. A spatula or wooden spoon for stirring the ingredients in the pan
6. A pot or rice steamer for cooking the rice you serve the dish over

FAQ

• Q: Can i adjust the spice level in this Pad Ped Gai?
  A: Yeah, you sure can. If it’s too spicy, just use less chillies; if you love heat, feel free to add a few more.
• Q: What if i cant find Thai basil?
  A: No big deal, you can use regular basil or even citrus basil. The flavor might change a bit, but it’ll still be tasty.
• Q: Can i prep the veggies and chicken ahead of time?
  A: Absolutely, prepping ahead helps a lot. Just keep them in separate bowls and stir-fry quickly to keep that freshness.
• Q: How long do i need to cook the dish?
  A: It usually takes about 15-20 minutes once everything’s ready. It’s a pretty quick recipe so perfect for busy nights.
• Q: Is there any good substitute for fish sauce if i dont like it?
  A: Yup, you can use soy sauce with a splash of lime juice as a decent alternative. It won’t be an exact match but it works in a pinch.

Pad Ped Gai Recipe Substitutions and Variations

• Thai bird’s eye chillies: If you can’t find them try using serrano or jalapeno peppers instead. They will give a good spicy kick.
• Thai red curry paste: You can mix red chili paste with a bit of garlic and lemongrass if you’re out of the authentic paste.
• Fish sauce: In a pinch, using soy sauce with a squeeze of lime juice works really well to replace the fish sauce.
• Kaffir lime leaves: If these are hard to come by, you can substitute with some fresh lime zest to add that citrusy flavour.

Pro Tips

1. One thing that worked for me was making sure you heat the oil until it’s really hot before you add the garlic and chillies. Trust me, you dont want them to burn – keep a close eye so they get all aromatic without getting bitter.

2. Always slice your chicken and veggies evenly. If the pieces arent all the same size, some bits might overcook while others are still raw which really ruins the dish.

3. When you add the basil, stir it in really quickly. I learned the hard way that overcooking basil makes it lose its punch, so toss it in right at the end while everything is still hot.

4. Dont be afraid to adjust the heat. If you find the chillies too fiery or too mild, tweak the amount next time so its just right for your taste buds. Enjoy testin out these changes and feel free to experiment a bit!