My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

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  • Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

491 calories; 9.9 g total fat; 65 mg cholesterol; 376 mg sodium. 68.3 g carbohydrates; 30.2 g protein; Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2011
I don't need to try this recipe to know its right just wanted to offer some more advice. Try to ensure you buy the freshest ginger you can find this way it will not be stringy and you will find it very tender and pleasant to eat. We often put in so much ginger it is around 50% of the dish. Both fish sauce and oyster sauce vary greatly from brand to brand it is worth visiting a chinese supermarket instead of using the brands available in most supermarkets. Read More
(46)

Most helpful critical review

Rating: 3 stars
01/13/2011
Flavorful but not well-loved by half of my family. There isn't any sauce which was a bit off-putting but it worked for this dish. Read More
(4)
115 Ratings
  • 5 star values: 87
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/07/2011
I don't need to try this recipe to know its right just wanted to offer some more advice. Try to ensure you buy the freshest ginger you can find this way it will not be stringy and you will find it very tender and pleasant to eat. We often put in so much ginger it is around 50% of the dish. Both fish sauce and oyster sauce vary greatly from brand to brand it is worth visiting a chinese supermarket instead of using the brands available in most supermarkets. Read More
(46)
Rating: 5 stars
08/07/2011
I don't need to try this recipe to know its right just wanted to offer some more advice. Try to ensure you buy the freshest ginger you can find this way it will not be stringy and you will find it very tender and pleasant to eat. We often put in so much ginger it is around 50% of the dish. Both fish sauce and oyster sauce vary greatly from brand to brand it is worth visiting a chinese supermarket instead of using the brands available in most supermarkets. Read More
(46)
Rating: 5 stars
12/08/2009
Loved this dish. I did change just a couple of things: (1) for vegetables I used one red bell pepper one yellow bell pepper snow peas green onions and mushrooms; (2) I used extra oyster sauce instead of fish sauce; (3) I did not use extra salt; (4) I cooked the rice separately; (5) I reduced the fresh ginger substantially - ginger is not a subtle flavor and would be too strong if one really used 1/2 a cup. Thanks for the recipe! Read More
(32)
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Rating: 5 stars
01/18/2011
I thought this was a great ginger chicken recipe. The only change I made was to double both the fish sauce and the oyster sauce after giving it a taste test. Other than that it was spot on and the family loved it! Read More
(27)
Rating: 5 stars
12/14/2010
This dish tasted just like the Pad King I get at our local Thai restaurant - it was amazing! I used beef instead of chicken about 1/4 c ginger doubled the oyster sauce and fish sauce and used about 1 tsp Thai roasted red chili paste. The fresh cilantro adds a nice depth to the dish. The entire dish was wonderful! I will absolutely be making this again! Read More
(17)
Rating: 5 stars
05/09/2012
We've been eating Thai out a lot lately. I decided to try some at home. This was a great choice. I did not use the full amount of ginger because I did not have that much. I didn't measure it but I think I added 2-3 tablespoons. A full 1/2 cup would have been overpowering. I also did not add the bell pepper because we do not care for them. The chili paste I used was some I got from the Asian market so I don't know if it was Thai. We really enjoyed the results. It was pretty quick to make and would be great for a weeknight meal. Next time I may add more vegetables like carrots and broccoli. Read More
(14)
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Rating: 5 stars
02/26/2010
Only thing wrong with this recipe is there's never enough leftovers! I double it now to keep the hubby happy. I use a little less red bell pepper than called for and used Thai Red Curry paste rather than the chili paste (just what I had in the fridge) The prep is time consuming but well worth the end result. Can't recommend it enough! Read More
(12)
Rating: 5 stars
04/04/2011
WOW! This is one of the best Thai recipes on this website. I've tried plenty and it's been so difficult to find something that I would eat again. As you can tell we loved this. Here are the changes we made: -1/3 cup of ginger: be sure to cut it small enough -added one green pepper -doubled the fish sauce oyster sauce chili paste and added a bit more sugar to compensate Enjoy! Read More
(10)
Rating: 5 stars
05/11/2010
I was looking for a pad thai recipe and liked the combination of ingredients in this one but made a few substitutions. Instead of using Jasmine rice I used half of a 227 gram pkg of rice pad thai noodles soaked in hot water for about 10 minutes or until soft. I tossed the noodles and a couple of fistfuls of mung bean sprouts in the wok at the same time as the vegetables. I couldn't find Thai red chile paste so I used Thai red curry paste which provided a nice amount of heat to the dish. With the high amount of sodium in both the fish sauce and the oyster sauce there was no need to add extra salt so I omitted it. I didn't have any fresh cilantro but I did top the plates with some peanuts. Delicious and I'll definitely make this customized version again. Read More
(8)
Rating: 4 stars
12/08/2009
Very tasty made it just as is except for the chile paste. I only had chile garlic sauce so I used that. The fact that there is none left speaks for itself! Read More
(8)
Rating: 3 stars
01/13/2011
Flavorful but not well-loved by half of my family. There isn't any sauce which was a bit off-putting but it worked for this dish. Read More
(4)