Description
Thai Chicken Liver Stir-Fry (Pad Ped Tub Gai) is a bold and spicy Thai dish made with tender chicken livers quickly stir-fried with garlic, chilies, Thai herbs, and savory sauces. It’s a fast, protein-rich meal served over jasmine rice.
Ingredients
- 300g chicken livers, cleaned and cut into bite-sized pieces
- 4 cloves garlic, minced
- 4–6 Thai bird’s eye chilies, sliced or crushed (adjust to taste)
- 1 small onion or 2 shallots, thinly sliced
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1/2 cup Thai basil or holy basil leaves
- 1 tbsp vegetable oil
- 1–2 tbsp water or chicken broth (optional)
- Steamed jasmine rice, for serving
Instructions
- Rinse, trim, and cut the chicken livers into bite-sized pieces. Pat them dry with paper towels.
- Heat vegetable oil in a wok or skillet over medium-high heat.
- Add minced garlic and sliced chilies to the hot oil. Stir-fry for about 30 seconds until fragrant.
- Add sliced onions or shallots and stir-fry for 1–2 minutes until slightly softened.
- Add chicken livers and stir-fry quickly, searing the outside while keeping the inside tender.
- Pour in the fish sauce, oyster sauce, soy sauce, and sugar. Stir well to coat the livers.
- Cook for another 3–4 minutes until the livers are just cooked through.
- Add Thai basil leaves and stir until just wilted. If desired, add a splash of water or broth for a bit of sauce.
- Serve hot over steamed jasmine rice.
Notes
Cook chicken livers just until done to prevent them from becoming tough.Adjust chili quantity to your spice tolerance.For a gluten-free version, use gluten-free soy, oyster, and fish sauces.Best enjoyed fresh — reheating can change the liver texture.Pair with jasmine or sticky rice and stir-fried vegetables for a complete meal.
Nutrition
- Serving Size: 1 plate with rice
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 450mg
