Receta Gai Pad Prik Sod
This spicy sautéed dish, with chunks of tender chicken breast, is a well-known Thai favorite known as Gai Pad Prik Sod.
Gai Pad Prik Sod Author: Marlene Baird Nutrition Information
Saturated fat: 3.3
Carbohydrates: 6.2
Sugar: 3.3
Sodium: 360
Fiber: 1.2
Protein: 34.4
Recipe type: Main Cuisine: Thai Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
16 ounces boneless skinless chicken breast, sliced thinly ¼ cup sliced onion 2 stalks scallion, chopped 4 dried hot peppers 1 clove garlic, chopped 2 teaspoons Fish Sauce 1 teaspoon Oyster Sauce ¼ teaspoon sugar 2 Tablespoons olive oil 2 Tablespoons chicken broth optional: Chopped cashews
Heat oil in a wok or skillet. Once hot, add onions and saute until translucent. About 5 minutes Add the garlic and stir-fry for 30 seconds. Add chicken, hot peppers and chicken broth to and stir. Keep stir frying the chicken on high heat for about 7 minutes until the chicken is fully cooked Stir fry constantly, and at this point if it’s getting dry, add a couple tablespoons of water. Add the soy sauce, oyster sauce and sugar. Add the scallions, stir. Top with cashews 3.5.3208
Today’s announcement is that all of you need Prik Sod in your future.
I can’t think of anything cozier on a rainy winter day than Thai cuisine. My love for Thai food is everlasting. You all have to know how thrilled I am that I was able to create Prik Sod for the very first time in my own kitchen. My love for this dish was first discovered at The Bronze Buddha, a local Thai restaurant in my town.
Yes, rainy days need cozy don’t they? I have had a lot on my plate these days. Well not my plate in the literal sense, but I am hosting my niece’s bridal shower and it’s next weekend. I have been all consumed with bridal decor, floral arrangements, favors, menu choices, guest lists oh and dessert. I think you get the drift. On top of all that my big girl turns 27 today. So proud of her accomplishments. She is a registered nurse and about to embark on another position working with a Plastic Surgeon. I wish her a happy birthday and all the success in the world.
But taking just a wee bit of time out of my day to create this delicious Thai inspired dish was totally worth it. And really, it takes no time at all to infuse such great flavors into a chicken dish. I will say that if I had to make this over again, I would add either Thai basil or a bit of cilantro. Either way it was a true winner.
Thanks for stopping by and have a great day.
Marlene
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