Vegan Pad Khing (Pad Ginger)
I was never a fan of Thai food aside from a good Panang curry every once in a blue moon until I had Pad Khing at my local hole in the wall Thai restaurant on a complete whim. I was trying to be more adventurous. Usually being more adventurous entails me cutting my hair. Not this time! Typically I don’t even like ginger unless it’s grated so when my meal came out with heaps of little ginger matchsticks I was a bit unnerved. But oh my god! It was so good!
Pad Khing is kinda spicy, kinda homey and very comforting without being high in calories. The large amount of ginger is great for warming you up on a chilly day or if you feel a cold coming on. You definitely can not sub dried, ground ginger in this recipe because the fresh ginger adds a very specific brightness to this dish. In addition you can adjust the spice level by adding more or less Thai chilies.
Thai chilis are also known as Bird’s Eye Chilies. They’re small but spicy! You can also use them in Vietnamese dishes. I get them in large quantities at my local Asian grocery store and them freeze em and use them as needed. Typically they come mostly green with a few orange and red chilies peppered in (haha). I’ve been told the green ones are spicier but I don’t notice much of a difference.
Of course the real star is still the ginger here. I recommend this dish even if you aren’t a huge fan of ginger. I know I wasn’t and I can’t say enough how much I love some Pad Ginger. I served it with some basic steamed brown rice and greens on the side.