Pad Gai Sai Ta-krai
lemon grass Chicken
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Ingredients
1lb chicken, cut into bite sized pieces.
2 tablespoons of lime juice
2 tablespoons of fish sauce - nam pla
2 tablespoons of chicken stock
1-2 teaspoon of freshly ground dried red Thai chilies
1 tablespoon of thinly sliced Thai chilli peppers
1 teaspoon of palm sugar
4-5 kaffir lime leaves, shredded
1 tablespoon of sliced shallot (purple or red onion)
1 tablespoon thinly sliced garlic.
2 tablespoons sliced lemon grass
2 tablespoons diced onion - hua hom
1 tablespoon of spring onion - don-hom, thinly sliced

Method
1. Mix the lime juice and fish sauce, and marinade the chicken for about an hour.
2. Pound the lemon grass in a mallet or meat tenderiser, and then very thinly slice it.
3. Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, ground dried red Thai chilies and lemon grass, and stir fry until aromatic.
4. Add the chicken and marinade and stir fry until it starts to change colour.
5. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked.

Serve with steamed Thai jasmine rice.