Pad Khing Pak – Fried Vegetables with Wild Ginger
Pad Khing Pak, or Fried Vegetables with Wild Ginger, is found at virtually every Thai restaurant. You can also order it with chicken or pork, in which case it would be Pad Khing Gai or Pad Khing Moo. If you’re lucky, street vendors in Thailand will have the ingredients necessary to make this dish as well, which would only put you back about 75 cents to $1 USD.
Many people stir-fry their vegetables with garlic, but how many of you use ginger as well? Thai wild ginger is slightly different from regular ginger, but if you can’t find it in a regular or international grocery store, then use regular ginger, but cut into very fine slices. Thai wild ginger is also known as ‘finger ginger’, because the root comes in long, skinny, finger-like bunches.
Got an upset stomach? Add more ginger to your diet. Not only is ginger a powerful tool for aiding digestion, it also has anti-inflammatory, antiviral, and antibacterial properties, among many others. Hangover? Fresh ginger tea is a perfect cure for the nausea and headache that results from after a night of fun.
What You Need: Makes 4 Servings
Vegetables –any vegetables you want – 4 cups
Not vegetarian? – Meat of your choice
Coconut Oil – 3 or 4 Tablespoons
Soy Sauce or Fish Sauce – 2-4 teaspoons if using soy, 1-2 teaspoons if using fish sauce
Oyster Sauce – Vegetarians use Oyster Mushroom Sauce – 4 Tablespoons
Thai Wild Ginger – substitute with regular ginger – as much as you want
Fresh Garlic – as much as you want
White pepper powder or cracked black pepper– as much as you want
1. Finely slice your wild ginger or regular ginger – I like it in long thin strips
2. Chop your fresh garlic or leave as large chunks
3. Chop your vegetables into small pieces, focusing on a roughly uniform size.
4. Turn your wok or frying pan on high heat. (This recipe works best with a high temperature and shorter cooking time – leaves the vegetables still crunchy)
5. Take small drops of water and flick them into the wok – if they sizzle into steam – then the wok is hot enough
6. Take wok off stove and add coconut oil
7. Saute chopped garlic and ginger for 15-30 seconds
8. Add your vegetables. Do not overload the wok or pan by adding too many vegetables – too many and the wok won’t be able to maintain its high heat. Ideally never more than half full. You only need 2-3 min for stir fry – do more than one round if you need to or you will get soggy, mushy veggies
9. Add oyster plus fish or soy sauce, the amount depends on the number of vegetables you use. Be careful, too much fish or soy sauce will ruin a dish. A couple teaspoons of fish sauce and roughly double that if using soy will be sufficient for about 4 servings. Stir to coat evenly. Cover with lid for 30 seconds to steam.
10. Remove cover and mix for another 30 seconds to 1 minute – add your white pepper powder or cracked black pepper – make sure vegetables are still crispy – remember vegetables will continue to cook even when removed from the heat and you don’t want soggy vegetables- well I don’t like them anyways 🙂
11. Remove from heat and place in serving bowl or plate. Add additional white pepper powder or cracked black pepper if desired. Add crispy garlic on top if available!