Pad Phet Chicken Recipe
Recipe information
Make Pad Phet Chicken in just 30m. Chicken and seafood mushroom stir-fry with a house-made red chilli paste, snow peas, bamboo shoots, Thai basil leaves, wild ginger, and peppercorn, and served on steamed jasmine rice. Gluten-free available upon request.
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Ingredients
Main Ingredients
Chili Paste
Chili Paste Preparation
1. Make the Chili Paste
In a food processor, combine soaked dried red chilies, garlic, shallots, fish sauce, and sugar. Blend until smooth. Set aside.
Cooking
2. Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions and keep warm.
3. Stir-Fry the Chicken
In a large wok or skillet, heat a tablespoon of oil over medium-high heat. Add the sliced chicken and stir-fry until cooked through, about 5-7 minutes.
4. Add Vegetables
Add the snow peas, bamboo shoots, wild ginger, and crushed peppercorns to the wok. Stir-fry for an additional 2-3 minutes.
5. Combine with Chili Paste
Add the prepared chili paste and Thai basil leaves to the wok. Stir everything together and cook for another 2 minutes until well combined and heated through.
Serving
6. Serve
Serve the stir-fry over a bed of steamed jasmine rice. Enjoy!
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