Gai Pad King (Thai Chicken and Ginger Stir-Fry) Recipe

Ingredients (22)

• For the Prik Nam Pla: (optional, see note)
• 1/4 cup (60ml) fish sauce
• 1 teaspoon (5ml) fresh lime juice from 1 lime
• 3 to 5 fresh Thai chiles (3 to 5g total), stemmed and thinly sliced into rounds
• 1 small shallot (15g), thinly sliced
• 1 small garlic clove (3g), thinly sliced
• 2 teaspoons (10ml) Golden Mountain seasoning sauce or light soy sauce
• 1 1/2 teaspoons (8ml) oyster sauce, preferably Thai
• 1 teaspoon (5ml) Thai black soy sauce or Chinese dark soy sauce
• 1 teaspoon (5ml) Thai fermented soybean paste
• 1 teaspoon (5ml) fish sauce
• Pinch of granulated sugar
• One 3-inch piece (35g) fresh ginger, peeled and cut into julienne, divided
• 2 cilantro roots (8g), cleaned and sliced (see note)
• 1/4 teaspoon white peppercorns
• 7 small garlic cloves (20g), sliced
• 2 tablespoons (30ml) vegetable oil
• 1/2 pound (225g) boneless skinless chicken thighs, cut into 1-inch by 1/2-inch pieces
• 1/4 cup (1/4 ounce; 8g) dried wood ear mushrooms, rehydrated and torn into 1-inch pieces (see note)
• 2 fresh long chiles, such as cayenne, stemmed, seeded, and quartered lengthwise (see note)
• 2 scallions, green parts only, cut into 1-inch pieces (about 10g total)
• Cooked jasmine rice, for serving