Make spicy and delicious Thai gai pad cha with chicken. It combines fresh green beans, pickled krachai root, and aromatic spices tossed in a spicy sweet homemade sauce. Whip the meal together in no time for a fuss-free dinner.
What is Pad Cha?
Pad cha is a Thai stir-fried dish made with your choice of protein (usually chicken, beef, or shrimp), vegetables, and seasonings. The ingredients stir fry in a wok to make a popular dish in Thailand known for its bold flavors and aromatic spices. Our chicken and vegetable stir-fry is sure to please as a quick weeknight meal with the perfect pop of heat!
Ingredients You’ll Need
- Garlic: I suggest using four garlic cloves, but measure with your heart!
- Chiles: Fresh bird’s eye chilies are best, but if you can’t find them, use rehydrated dried Arbol chilies.
- Chicken Thighs: Thinly sliced boneless chicken thighs are the perfect protein for our pad cha recipe.
- Peppercorns: Fresh young peppercorns are hard to find, so I use one teaspoon of dried green Sichuan peppercorns to flavor the dish. You can also find pickled peppercorns in Asian markets.
- Vegetables: Fresh green beans are an excellent addition to the chicken.
- Krachai Roots: Grachai, or krachai, is often called fingerroot in English; julienne fresh krachai root for the best results. Otherwise, purchase the brined krachai from a local Asian market. When measuring the store-bought krachai, pack them loosely into the measuring cup.
- Kaffir Lime Leaves: These leaves add a unique flavor; scrunch the leaves in your palm before use to release more of the natural oils. And don’t worry about waste, kaffir lime leaves can be frozen after use. They change in color after freezing but retain all their flavor.
- Stir Fry Sauce: Combine oyster sauce, soy sauce, fish sauce, and sugar for a spicy-sweet combination.
Additions and Substitutions
- Protein: While our recipe calls for juicy chicken thighs, pad cha is often traditionally prepared as a mixed seafood stir fry with ingredients like squid, fish, shrimp, crab, or clam.
- Vegetables: Replace or include other vegetables such as bell peppers, bamboo shoots, snap peas, and baby corn.
How to Make Pad Cha
The full recipe with measurements is in the recipe card below.
Step 1: Add the garlic cloves and chilis to a mortar and pestle or food processor to create a paste. Set it aside.
Step 2: Warm the oil in a wok until smoking. Cook the chicken in batches for 2-3 minutes on each side. Remove the chicken and set it aside.
Step 3: Add the paste, peppercorns, and more oil if needed.
Step 4: Then, add green beans and cook for one minute. Stir in the krachai roots and kaffir lime leaves; cook for another minute.
Step 5: Return the chicken to the pan and simmer for 4 minutes.
Step 6: Combine the oyster sauce, soy sauce, fish sauce, and sugar in a small bowl and add it to the pan. Continue cooking for another 4-6 minutes.
Expert Tips
- Stir-frying requires a hot wok, so prepare the pan by warming it over high heat before adding the oil and other ingredients.
- Add the vegetables in stages, starting with the harder ones and finishing with the softer ones.
- Stir-fry the ingredients quickly to avoid overcooking them.
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Serving Suggestions
- Jasmine Rice, Brown Rice, White Rice
- Pad Thai Noodles
- Som Tam
- Tom Yum
- Spring Rolls
What to do With the Leftovers
- Refrigerate – Store the leftovers in an airtight container for 3-4 days.
- Freeze – Once pad cha cools, transfer it to a freezer-safe container or bag for storage. It will freeze for up to 4-6 months.
- Thaw – Defrost the stir fry in the refrigerator overnight.
- Reheat – Reheat the leftovers in a wok or microwave.
Frequently Asked Questions
What does pad cha mean?
The word ‘Pad’ refers to anything that is fried, and because of that, this word appears in the name of many popular Thai dishes. One of those meals is pad cha, which gets its name from the sound of sizzling ingredients when they hit a pan.
More Quick Dinner Ideas:
Pad Cha with Chicken
- 2 bird's eye chilies, crushed
- 4 cloves garlic, crushed
- 2 tablespoon oil
- 1 pound chicken thighs, thinly sliced at an angle
- 1 teaspoon Sichuan peppercorns, green
- 1 cup green beans, cut at a bias
- ¼ cup krachai roots
- 4 kaffir lime leaves
- 2 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- ½ teaspoon sugar
- Add the garlic cloves and chilis to a mortar and pestle or food processor to create a paste. Set it aside.
- Warm the oil in a wok until smoking. Cook the chicken in batches for 2-3 minutes on each side. Remove the chicken and set it aside.
- Add the paste, peppercorns, and more oil if needed. Then, add green beans and cook for one minute. Stir in the krachai roots and kaffir lime leaves; cook for another minute.
- Return the chicken to the pan and simmer for 4 minutes. Combine the oyster sauce, soy sauce, fish sauce, and sugar in a small bowl and add it to the pan. Continue cooking for another 4-6 minutes.
- Stir-frying requires a hot wok, so prepare the pan by warming it over high heat before adding the oil and other ingredients.
- Add the vegetables in stages, starting with the harder ones and finishing with the softer ones.
- Stir-fry the ingredients quickly to avoid overcooking them.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Benjamin Lee
Friday 26th of May 2023
This Pad Cha recipe is a game-changer! It was quick and easy, I loved the flavor combination.
Tressa Jamil
Friday 26th of May 2023
I make this recipe for my husband and I after the kids go to sleep since it's a bit too spicy for them, but I seriously crave it all the time.
Ethan Thompson
Friday 26th of May 2023
Pad Cha is a perfect balance of spicy and sweet. Loved every bite!
Tressa Jamil
Friday 26th of May 2023
Thank you so much for taking the time to comment; you've got to love a good sweet and spicy meal!