This pad khing recipe, courtesy of Chef Norrawit Milburn of Ubon in Wilmington, relies upon flavorful ingredients that will wow you.
3 tablespoons of vegetable oil
1 cup of button or shiitake mushrooms, sliced
1 1/2 pounds of any protein (chicken, beef, tofu, peeled shrimp, pork—sliced or cubed, unless you’re using shrimp)
1 tablespoon of minced garlic
3 tablespoons of cut ginger, julienned
2-3 sliced Thai chilies, depending on your spice tolerance
3 tablespoons of carrots, sliced
1/2 cup of red and green bell peppers, cut into squares
2 tablespoons of Golden Mountain Sauce, a Thai sauce similar to soy sauce
2 tablespoons of fish sauce
2 tablespoons of oyster sauce
1 pinch of sugar
Chopped cilantro for garnish
Over high heat, heat the oil in a large pan or wok. Add the mushrooms and protein. Stir-fry for one to two minutes. (Depending on the protein, you may wish to sear and cook it in the oil, remove it, and return it to the wok toward the end of the cooking time. Chicken and pork will take longer to cook.) Add the garlic, ginger and chilis. Add the vegetables and sauces. Cook until done. Serve over jasmine rice and garnish with cilantro.