Goong Pad Khing ( Stir-Fried Shrimp With Ginger)
Goong Pad Khing ( Stir-Fried Shrimp With Ginger)
Even though ginger isn’t a native Thai ingredient, it has become fully adopted into Thai culinary culture. In fact, Goong Pad Khing is a beloved stir-fry you’ll find in homes and restaurants across Thailand. It is simple, quick, and bursting with flavor.
Traditionally, you might see young chili tossed in for heat, but I love using shishito peppers for their mild, smoky bite. They make this dish even more delicious (and fun to eat). Quick, aromatic, and deeply satisfying, Goong Pad Khing is proof that sometimes the simplest stir-fries are the best.
Ingredients
- 1 lb 450 g shrimp, peeled and deveined ( My preferred side is 16-20/lb)
- 2 Tbsp neutral oil avocado, canola, or vegetable oil
- 3 cloves garlic minced
- 2-3 fresh chilies thinly sliced (optional, for heat)
- ¼ cup onion sliced into about ½ cm thick
- 2 inch pieces fresh ginger julienned (about ¼ cup)
- ½ cup shishito peppers or mini bell peppers sliced
- 2-3 Tbsp Thaimee All-Purpose Sauce to taste
- For serving: Steamed rice, Thai rice berry, jasmine, or brown rice
Instructions
- Prep all ingredients. Have everything ready before you start — shrimp peeled and deveined, garlic minced, onion sliced, ginger julienned, and peppers prepped. This stir-fry cooks fast!
- Heat the oil. In a wok or large skillet, heat 2 tablespoons of neutral oil over medium-high heat until it simmers.
- Build the base flavor. Add the garlic, chili, and onion. Stir-fry for about 30–45 seconds until fragrant and the onion begins to soften slightly.
- Add the shrimp. Toss in the shrimp and cook for 1–2 minutes, stirring often, until they start to turn pink and curl.
- Add ginger and shishito peppers. Stir in the julienned ginger and shishito peppers (or bell peppers). Continue cooking for another 1–2 minutes, until the shrimp are just cooked through and the peppers are tender-crisp.
- Season and finish. Pour in 2–3 tablespoons of Thaimee All-Purpose Sauce and toss well to coat everything evenly. Taste and adjust seasoning if needed — a splash of water helps the sauce spread nicely.
- Serve. Remove from heat and serve immediately with steamed Thai riceberry, jasmine, or brown rice for a wholesome, balanced meal.
Video
Notes
This same method works beautifully with chicken, pork, tofu, or any protein you like.
If shishito is hard to find, swap with mini sweet peppers or regular bell peppers.
Authentic Thai versions often include wood ear mushrooms for extra texture. Add them if you can, or skip if not.
As I like to say: you do what you please, my friends.
Quick, aromatic, and deeply satisfying — Goong Pad Khing is proof that sometimes the simplest stir-fries are the best.
