cook oriental food and buy authentic Asian ingredients online Thai Food Video Series:
Street Vendor Prepares Thai Ginger Chicken, "Gai Pad Khing"

Click here to see our Thai Ginger Chicken recipe. products used in this recipe:

Thai cleaver
Kaffir lime leaves
Thai basil
Bamboo shoots
Namprik Pao
Red curry paste
Oyster sauce
Golden Mountain sauce
Fresh Thai chile peppers
Carbon steel wok
Long-handle wok turner and soup ladle
High BTU Gas Burner

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Thai Street Vendor Videos!
This video demonstrates how to make Thai ginger chicken, and the street vendor handled it perfectly using her sidewalk kitchen. Try to use fresh green beans. Some chefs would use fish sauce in this recipe, you can add a tablespoon if you'd like. She remarks during cooking the dish that in the Chinese way of making this, alcohol would be added also. See our recipe for Thai ginger chicken.
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For two years we've presented new, professionally-produced Thai Street Vendor videos at Many customers say these videos offer the best instruction on how to cook authentic Thai food, and request that we offer it on DVD.

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The DVD is packaged in a standard case, with a recipe booklet inside detailing the ingredients and method of each recipe shown in the DVD. More Info.

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September 23rd, 2008 7:46 AM

Peter Germain said:

I enjoy all your side walk chef videos immensely keep up the good work and thanks

September 23rd, 2008 8:40 AM

dan said:

ALWAYS like the videos- I am trying to learn HOW to cook Thai/Chinese types- all the books tell you what to add, but not the techniques used by the real vendors/pros. One of my issues is keeping the food from sticking- still working on that. Keep them coming!

September 23rd, 2008 9:51 AM

jack said:


September 23rd, 2008 5:28 PM

Bernadette said:

Excellent, felt like I was again at the market or walking along the streets of Bangkok. Thank you. Eh Jack. I'm sure you've eaten worst things, so grow up!

September 23rd, 2008 7:51 PM

Jill said:

Jack, the chicken never went into the box with the rice. Chill.

September 24th, 2008 6:36 PM

kay said:

oh please, Jack--surely your immune system could fend off the dreaded attack. I've eaten at street vendors' stands around the world. Never have I gotten sick. Always good, sometimes not as clean as at home. (But who sees the kitchen at most of the restaurants in the US???)

January 4th, 2009 12:19 PM

Dore' said:

That looks so delicious. It did not look like a lot of food when she was cooking it but once she put it in the to-go box, it looked like a lot. I am going to try that dish. I've been trying different recipes from this site and I must say the dishes have been pretty good.

January 21st, 2009 7:32 PM

girl from down under said:

These are just great, what I've always been waiting for!! How come it took me so long to find you, thanks a bunch ps Jack's a jerk!!!

February 18th, 2009 2:24 PM

Anonymous said:

I am personally impressed with this video. but not only this video, this website as a whole is just so cool, and unlike any website for asain wok cooking I have ever seen. finally I am able to get the proper ingredients and tools needed to make a proper authentic thai stir fry!

March 17th, 2009 11:46 AM

Anonymous said:

I can almost taste and smell it....yummy!!!!!

April 25th, 2009 12:51 AM

Anonymous said:

that bit of chicken stuck to the bottom of her spoon drives me nuts... :) But I LOVE these videos!!!!

May 3rd, 2009 3:22 PM

Anonymous said:

Does the wok turner you sell come with a piece of chicken attached?

December 1st, 2009 11:42 AM

belle said:

I love this recipe...have tried it ..delicious..thank you so much for sharing !!!! More power to you..

December 1st, 2009 8:06 PM

Howard said:

Yes, I too am agast at that bit of chicken sticking to the bottom of the wok turner. This one little bit of raw chicken could put a quick and painful end to a very expensive vacation. But in truth, the chicken is probably less than 8 hours dead and has had little time or opportunity to be contaminated.

What I don't understand is that the street vendor was not even using the wok turner correctly because if she was, the bit of food would have been dislodged. All or you "wok users", do not put the wok turner in the wok when you are pre-heating the wok. Heat the wok DRY and when it is quite hot, THEN add the oil. Quickly thereafter add the first food when the oil BEGINS to smoke. This assures that the wok is a very hot environment and will kill the dangerous bacteria. You must remember that many of the rice and vegetables grown in Southeast Asia are fertilized with pig and human waste. It may be repugnant to the spoiled, sheltered westerner, but returning waste to the soil is part of the age-old cycle that keeps the lands fertile year after year. This is why the "chow" or stir-fry method is employed in order to kill the bacteria associated with such fertilizer, and to use the minimum amount of fuel in doing so.

Oh, and one more thing. Jack is absolutely correct and the "ladies" are wrong. All of the women who "poo pooed" Jack's warning need to spend a very painful term in an un-air conditioned local hospital with a severe, life-threatening gastro-intestinal infection that does a permanent number on the liver to understand what he is talking about. This may seem like a joke to the sheltered and uninformed, but in reality, a bacterial infection can kill so quickly, you would not know what hit you. Please be careful out there!

December 1st, 2009 8:50 PM

Dian said:

Thanks for the video. I will try this tomorrow.

December 1st, 2009 9:54 PM

Meow said:

Being a Thai who lives in the USA for the last 35 years. I discovered your web sight about 3 years ago through a friend who is also Thai. We love it. can't wait for the monthly email from you. I actualy use the recipe on the video. My friend and I often talk about the street vendors. As a matter of fact, we eat from the street vendors everyday because our mom was too lazy to cook. Oh, by the way, my aunt is also a street vendor. She cooks to order, but specializes in thai noodle soup. sa-wa-dee my friend, Meow

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