DISH RESEARCH · Main dish
Gai Pad King
Thai chicken-and-ginger stir-fry with cloud-ear mushrooms, onion, red pepper and a savoury soy-based sauce.
About Gai Pad King
Gai Pad King is a Thai chicken-and-ginger stir-fry. This profile follows Pailin Chongchitnant's version with chicken thigh, hydrated cloud-ear mushrooms, onion, red bell pepper and green onion.
Fresh ginger gives the dish its warm, peppery character, balanced by savoury soy sauce, oyster sauce and fermented soybean paste. Garlic and white pepper deepen the seasoning, while optional Thai chillies add a sharper heat.
The finished stir-fry is glossy and lightly sauced rather than soupy. Tender chicken contrasts with springy cloud-ear mushrooms, softened onion and crisp-edged red pepper; green onion adds a fresh finish, with rice kept as an optional accompaniment.
Allergens in this recipe
Contains: Soy, Molluscs, Sesame.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Gai Pad King
Pailin Chongchitnant's Thai gai pad king with chicken thigh and cloud-ear mushrooms.
- Chicken thighChicken protein
- Soy sauceMarinade and sauce seasoning
- Cloud-ear mushroomsSpringy mushroom
- WaterSauce liquid
- Oyster sauceSavoury sauce
- Fermented soybean pasteFermented savoury seasoning
- Dark soy sauceOptional colour seasoning · Optional
- SugarSweetness
- Toasted sesame oilNutty seasoning
- White pepperPeppery seasoning
- GarlicAromatic
- Bird's-eye chilliesOptional heat · Optional
- GingerDefining aromatic
- OnionStir-fry vegetable
- Red bell pepperSweet crisp vegetable
- Green onionsFresh finish
- Cooking oilStir-frying medium
- RiceOptional serving accompaniment · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Chicken thigh: . Chicken thigh is selected over the source's breast alternative.
- Soy sauce: . Soy is confirmed; the exact sauce formula and any wheat are unspecified.
- Cloud-ear mushrooms: . The dried mushrooms are hydrated before cooking; exact fungal species is unspecified.
- Water: . Water is selected over the source's chicken-stock alternative.
- Oyster sauce: . Molluscs are confirmed; the full compound product formula is unspecified.
- Fermented soybean paste: . Mapped from Thai tao jiew; soy is confirmed and the exact product formula is unresolved.
- Dark soy sauce (optional): . The source marks this colour seasoning optional; soy is confirmed and the complete formula is unresolved.
- Sugar:
- Toasted sesame oil:
- White pepper:
- Garlic:
- Bird's-eye chillies (optional): . Mapped to the approved bird's-eye chilli identity; the source does not specify a Thai chilli cultivar.
- Ginger:
- Onion:
- Red bell pepper:
- Green onions:
- Cooking oil: . The method requires a little cooking oil but does not specify its plant source or blend.
- Rice (optional): . Rice is a separately prepared serving accompaniment; variety and preparation are unspecified.
Origins & food traditions
The selected source presents gai pad king as a Thai ginger stir-fry and identifies it as a childhood favourite. This profile names that specific chicken-thigh version without claiming that its vegetables or optional chilli are the only traditional combination.
Countries
- Thailand
- ThailandCatalogue link pending review
Cuisines & regions
- Thai
- Central Thai CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.