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Help figuring out Thai stir fry sauce.

post #1 of 18
Thread Starter 
Hello all,

This is my first post and was wondering if anyone is proficient in making stir frys. I go to this small Thai restaurant very frequently because I'm in love with there stir fry but I can't find a recipe that is even similar to theirs. I know it has a good amount of garlic and is oily. Very runny sauce which I love. I've attached some photos so any help dissecting what this sauce is made out of would be extremely helpful! Thanks in advance and I look forward to seeing what you guys come up with 😀😀😀



post #2 of 18

Welcome aboard!

 

Not a lot of info to go on here. Do the menu items with this sauce have names, other than something like "Stuff with sauce" ?

 

mjb.

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post #3 of 18
Thread Starter 
I wish it did. Unfortunately they just call it garlic chicken stir fry.
post #4 of 18
Thread Starter 


Ok so I just looked on the flyer they gave me. They call it phad gra tiem.
post #5 of 18

My guess would be the main ingredients are soy, fish and hoisin sauce.

 

mjb.

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post #6 of 18

I agree with the soy sauce and fish sauce, but would imagine oyster sauce rather than hoisin sauce.

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post #7 of 18

Not being able to taste it, I picked hoisin over oyster based simply on color. The oyster sauce I usually use is darker than what is in the pictures.

 

mjb.

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post #8 of 18
Thread Starter 
Not sure if this helps or not but it tastes like it has a lot of sodium. Pretty salty and not real sweet. A lot of good flavor though. Also it's a little spicy. I get "three stars" but not sure what gives it its kick?

Thanks for you're input! 👍🏻👍🏻👍🏻
post #9 of 18

Hailing from the Asian cuisine I would go with the following:

 

Fish sauce

Soy sauce

Agar agar (or maybe corn starch)

Salt

Sugar, etc.....

 

Very typically on this side of the globe (where I have had the joy of being the last 20 years) corn starch is used in a lot of sauces to make them thicker.

New-age themed restaurants that promote healthier living started using agar agar to substitute the corn starch.

 

Cheers

post #10 of 18

Agar agar for thickener!  Wow who would have thought!

post #11 of 18

I would use this sauce and add the vegetables you like from the dish at the restaurant. If you like a kick, put in a minced Serrano chili or put in some dried crushed red chili peppers.

 

Chicken Pad Kra Tiem Prik Tai

 

 
  • Sauce
    1/4 cup Mushroom Soy Sauce
    1 1/2 tsp sugar
    1 tbsp cornstarch
    1 tbsp oyster sauce
    1 tbsp fish sauce
    1/2 cup water, tap

    8 oz chicken breast, sliced (or beef, or shrimp)
    1/4 green onions, chopped
    1/2 cup water chestnuts, sliced
    4 cloves garlic, grated
    1/2 tsp black or white pepper

    1 tbsp olive oil

    You will find fish and mushroom soy at an good asian grocer. Buy a good brand; it will affect the taste.
Winning Game Day Recipes
Be Prepared for the Kick Off with These Great Food Lion Recipes. See www.FoodLion.com/SuperBowl
 
 

Tips

A good brand of soy and fish sauce will make all the difference. Find a Thai/Asian grocer and look for "Healthy Boy" brand for the soy. Also find a fish sauce made in Thailand.

 

Directions

Combine sauce ingredients, whisk and set aside. Heat oil in pan, saute garlic until golden brown. Remove from pan and set aside. Cook chicken remaining oil until done. Add sauce, onions, pepper, and water chestnuts. Heat until sauce thickens and vegetables are heated through. Divide to serving plates and top with roasted garlic.
 
 

Serving Size: Makes 2 servings
 
 
This is from spark recipes

Edited by ChefBillyB - 1/27/16 at 7:05am
post #12 of 18
Quote:
Originally Posted by kuan View Post
 

Agar agar for thickener!  Wow who would have thought!


Things that happen :)

post #13 of 18
Quote:
Originally Posted by stirfryhero View Post

 Also it's a little spicy. I get "three stars" but not sure what gives it its kick?
 

 

Probably from bird's eye chilies, either straight or in the form of sambal oelek or chili paste with garlic.

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post #14 of 18

Just googling "phad gra tiem" brings up a lot of recipes that translate the name to "Garlic Pepper Chicken."  (Since Thai is not written in a western alphabet, some of the spellings in English are variations.) Almost all of them combine soy sauce, oyster sauce and fish sauce. Surprisingly, none of them call for chilies or chili -garlic paste but they all do call for hefty doses of black pepper.

post #15 of 18

Trying to deconstruct a recipe from a picture is not easily done. I also googled "phad gra tiem."  Besides, absolutely anything could go into that box which can distinctly alter the flavor, even if you followed a similar recipe. 

 

Having said that, I agree with ChefBillyB, Terry, and most about the ingredients/ dish. I'd also suggest to stir fry the veggies before adding the chicken and the liquid. It's only a half a cup as BillyB posted, and pouring into a hot wok will create nice steam for the veggies. Maybe some chili oil to finish. The only thing that is odd to me is the consistency of the sauce. It has substance, and I don't just mean a thickening agent. 

 

Could be small ladle of heavy stock. I'd also say it probably has MSG. 

post #16 of 18

 Minute Spicy Thai Noodle Bowls
Ingredients
1 lb. noodles
¼ c. vegetable or canola oil
1½ tsp. sesame oil...
5 tbsp. soy sauce
2 tsp. rice vinegar
½ tsp. Sriracha (more to taste)*I use 1/4 cup
¼ c. peanut butter
2 tbsp. honey
2 cloves garlic, minced
1 green onion, minced
½ red bell pepper, thinly sliced
1 carrot, julienned
⅓ c. cilantro, chopped
½ c. dry roasted peanuts, chopped and whole
¼ tsp. crushed red pepper flakes
2 tbsp. sesame seeds

1/4 cup coconut milk
Directions
1.Bring a large pot water to boil. Add spaghetti and cook till al dente.
2.Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic, coconut milk and minced green onion. Whisk vigorously until smooth.
3.Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes and sesame seeds. Toss until combined, serve and garnish as desired.

 

I love this recipe  fast  and very yummy

post #17 of 18

20 Minute Spicy Thai Noodle Bowls
Ingredients
1 lb. noodles
¼ c. vegetable or canola oil
1½ tsp. sesame oil...
5 tbsp. soy sauce
2 tsp. rice vinegar
½ tsp. Sriracha (more to taste)* I use 1/4 cup
¼ c. peanut butter
2 tbsp. honey
2 cloves garlic, minced
1 green onion, minced
½ red bell pepper, thinly sliced
1 carrot, julienned
⅓ c. cilantro, chopped
½ c. dry roasted peanuts, chopped and whole
¼ tsp. crushed red pepper flakes
2 tbsp. sesame seeds

1/4 cup coconut milk
Directions
1.Bring a large pot water to boil. Add spaghetti and cook till al dente.
2.Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic and  coconut milk  . Whisk vigorously until smooth .add minced green onion
3.Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes and sesame seeds. Toss until combined, serve and garnish as desired.

post #18 of 18
Quote:
Originally Posted by stirfryhero View Post

Hello all,

This is my first post and was wondering if anyone is proficient in making stir frys. I go to this small Thai restaurant very frequently because I'm in love with there stir fry but I can't find a recipe that is even similar to theirs. I know it has a good amount of garlic and is oily. Very runny sauce which I love. I've attached some photos so any help dissecting what this sauce is made out of would be extremely helpful! Thanks in advance and I look forward to seeing what you guys come up with 😀😀😀




Welcome to ChefTalk.

When it comes to duplicating a restaurant recipe, it's anyone's guess. I would go with the flavors that you recall, and build on same.

I ordered moo shu from a local restaurant, as I like same. As I was waiting for my order, the kitchen door was open. I saw them opening a package of mission mexican flour tortillas.

Check out recipes from Kikkoman, Chef Ming, Yan etc., and experiment until you find the flavors you recall.
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