Pad Phet Gai | This Thai spicy chicken stir fry is ADDICTIVE

OPEN for ingredients! This is Pad Phet Gai, or Thai-Malaysian spicy chicken stirfry. This is my current favourite dish to serve with rice and omg it’s so good, ultra fragrant, delicious, spicy and actually really easy to make so let’s do this!


  • 600g or 1/2 a Chicken
    • 1 tbsp Turmeric Powder
    • 1 tsp Salt
  • 2 Dried Tamarind Slices / Asam Gelugur / Asam Keping
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  • 1 tbsp Fish Sauce
  • 1/2 tsp Salt, or to taste
  • 1 tsp Palm Sugar (or regular sugar)
  • 1/2 cup Water
  • 100g Long beans
    Aromatic Base:
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  • 1 medium bulb Onion
  • 2-3 cloves of Garlic
  • 10g or 1-inch Ginger
  • 3 stalks lemongrass, white inner core
  • 10g Fresh turmeric or 1 tsp of Turmeric Powder
  • 2 Thai Bird’s Eye Chillies
  • 4 Red or Green Spur Chillies
  • 10 Kaffir Lime Leaves
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