Gai Pad Nor Mai Recipe (Chicken Bamboo Shoots Stir-Fry)
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Gai pad nor may recipe, a chicken bamboo shoots stir-fry, is perfect for spicy food lovers. Enjoy authentic Thai flavors with juicy chicken, fiery red curry paste, and bamboo shoots, all within 20 minutes. Serve with rice for a complete, quick and easy dinner.
More must-try bamboo shoots recipes: try a traditional Thai bamboo soup and gaeng daeng recipe, a spicy red curry with chicken.
What is pad nor mai
Pad nor mai is a traditional Thai dish featuring bamboo shoots stir-fried with spices and often chicken or shrimp. It’s a staple in Thai cuisine, beloved for its spicy, savory flavors and crisp texture of bamboo.
What are bamboo shoots
Bamboo shoots are young sprouts of the bamboo plant, often used in Southeast Asian cuisine for their crunchy texture and subtle sweet flavor. They’re a versatile ingredient, popular in Thai curries and stir-fry dishes.
Bamboo shoots are full of nutrition, low in calories, and high in fiber, with a distinctive crisp texture and a sweet, earthy flavor.
You can use fresh bamboo shoots for the best flavor, or canned for convenience and a milder flavor.
Stir-fried bamboo shoots
Chicken bamboo shoots stir-fry, or as we call it in Thailand ‘pad ped nor mai’ or ‘pad ped naw mai’ is a dish that’s as easy to make as it delicious!
This recipe is packed with a spicy kick and that irresistible bamboo crunch, it’s comfort food that keeps you craving more.
Go for juicy chicken thighs and the freshest bamboo shoots you can find, it’s the secret to a rich flavor.
And whether you like a spicy stir-fry or prefer things mild, you’re in control. Simply tweak the curry paste, and you’ve got pad ped naw mai just the way you love it.
Simple, foolproof, and full of incredible Thai flavors – try this bamboo shoots chicken stir-fry, and you won’t be disappointed!
Why try this chicken bamboo shoots recipe
- Perfect for busy weeknights: This spicy chicken stir-fry comes together in minutes, perfect for when you crave something easy yet deliciously homemade.
- It’s customizable: For a bit more heat, add some chilies. For a vegetarian version, swap chicken for tofu. So easy!
- Try new flavors: If you haven’t tried bamboo shoots yet, this recipe is the best way to start. The flavor is subtly present, and the texture is absolutely delicious!
- It’s healthy: This recipe is perfect for a healthy meal any day of the week. Opt for chicken breast for lean protein and feel free to add your favorite vegetables.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Bamboo shoots (nor mai) – You can find them in the international aisle of most large supermarkets, Asian grocery stores or markets, or even online. Use canned or fresh, but if you opt for fresh, remember they need thorough cooking to remove any bitterness.
- Chicken – I used chicken thighs, which are rich in taste and juicy, perfect for stir-fries. If you prefer something leaner, it’s perfectly fine to use chicken breast.
- Chilies – Use bird’s eye chilies to add intense heat to your stir-fried bamboo shoots. For a mild dish, use a milder type of chili pepper or remove the seeds.
- Garlic – The base of many Thai stir-fry dishes, infusing them with a pungent flavor and adding aroma.
- Kaffir lime leaves – Kaffir lime leaves are an essential in Thai cooking. They add a unique citrusy and slightly floral aroma with a refreshing taste. You can get them at Asian grocery stores and store them in your freezer.
- Red curry paste – Use my homemade red curry paste recipe for the best flavor. If you’re pressed for time, opt for store-bought brands like Mae Ploy or Maesri.
- Oyster sauce – The stir-fry sauce is a combo of key ingredients in Thai cuisine, offering a perfect balance of sweet, savory, and umami.
- Fish sauce
- Palm sugar – Palm sugar adds a subtle sweetness that complements the spicy and savory flavors. It has a unique caramel-like taste, which sets it apart from white sugar.
- Oil – Use a neutral oil with a high smoke point, like canola oil or vegetable oil. These are ideal for stir-frying.
Cooking instructions
1. Crush chilies and garlic with a mortar and pestle.
2. Heat your wok over medium, add oil, and fry the chili-garlic paste along with the red curry paste. Stir it around until fragrant.
3. Add chicken and cook until cooked through, coating each piece with the red curry paste.
4. Add oyster sauce, fish sauce, water, and palm sugar. Continue to cook until the palm sugar is fully dissolved and everything is well mixed.
5. Lastly, stir in the bamboo shoots and kaffir lime leaves for approx 2 minutes, or until the bamboo shoots are soft to your liking.
Kitchen tools
- Mortar and pestle for crushing the chilies and garlic
- Cutting board and chef’s knife
- Measuring spoons and cups
- Large wok pan with spatula
How to serve
Serve your bamboo shoots chicken over rice. The jasmine rice soaks up all the delicious stir-fry sauce and mellows the spicy flavors.
How to store and reheat
Allow your leftovers to cool to room temperature and place them in an airtight container. Refrigerate for up to 3–4 days.
Reheating instructions: Simply reheat in a pan over medium heat until it’s warm. If it seems a bit dry, try adding a splash of water. Use the microwave as a last resort.
Frequently asked questions
Can I use another type of protein?
Yes! Chicken is easy, but feel free to substitute with tofu, beef, pork, or even shrimp. Just adjust cooking times accordingly.
It’s too spicy!
If it’s too spicy, try adding a bit more sugar to balance the flavors. Always taste test and adjust the flavors as you go.
Can I make this ahead of time?
Sure, you can totally prepare this ahead of time and reheat when needed. However, for the best texture of bamboo shoots, I recommend cooking it fresh.
Does pad nor mai have noodles?
No, pad nor mai is a Thai dish featuring stir-fried bamboo shoots and protein, but it does not traditionally include noodles.
More Thai spicy stir-fry recipes you’ll love
- Pad cha talay recipe (spicy Thai seafood stir-fry)
- Pad kee mao (authentic drunken noodles)
- Pad prik sod (Thai chili chicken stir-fry)
- Gai pad prik pao (chili paste stir-fry)
- Pad krapow chicken recipe
- Suki hang
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Gai Pad Nor Mai Recipe (Chicken Bamboo Shoots Stir-Fry)
Ingredients
- 3 tbsp oil
- 1 tbsp red curry paste
- 2 chilies, adjust to taste
- 2 cloves garlic, minced
- 9 oz chicken breast or thighs, sliced
- 1 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
- 3 tbsp water
- 1/2 tbsp palm sugar
- 1 1/3 cups or 9 oz cooked bamboo shoots, see notes
- 4 kaffir lime leaves, stems removed
Instructions
- Crush chilies and garlic with a mortar and pestle.
- Heat your wok over medium, add oil, and fry the chili-garlic paste along with the red curry paste. Stir it around until fragrant.
- Add chicken and cook until cooked through, coating each piece with the red curry paste.
- Add oyster sauce, fish sauce, water, and palm sugar. Continue to cook until the palm sugar is fully dissolved and everything is well mixed.
- Lastly, stir in the bamboo shoots and kaffir lime leaves for approx 2 minutes, or until the bamboo shoots are soft to your liking.
Notes
- Use the nutrition card in this recipe as a guideline.
- Bamboo shoots: You can find them in the international aisle of most large supermarkets, Asian grocery stores or markets, or even online. Use canned or fresh, but if you opt for fresh, remember they need thorough cooking to remove any bitterness.
I was imagining a dish just like this. It’s so underrated and hits all the right spots! Thank you!
Thank you so much for leaving a comment! I’m glad you like the recipe.