I thought it had disappeared after he died suddenly, figuring his daughter took it as a keepsake, but I found it at Dad's tucked away in a cupboard and it's now on MY kitchen windowsill.
After cinnamon rolls for breakfast I wanted to make something light for supper. I LOVE Thai food, which I actually never tried until I was in my 30's (Thai in a small Scandinavian logging, mill area wasn't popular).
It was easy - mixing up the 4 ingredient sauce and chopping up some veggies and fresh grated ginger, then cutting some chicken tenders into bite sized pieces. Don't turn up your noise at "fish sauce" and "oyster sauce" I HATE oysters and am not a fan of fish (unless sufficiently battered and deep fried and served with beer) and this doesn't taste "fishy" just rich and complex.
Gai Pad Khing
2 Tablespoons plus 1 teaspoon fish sauce (use Red Boat brand, available on Amazon, trust me on this).
1 Tablespoon plus 1/2 teaspoon oyster sauce (available in most oriental sections at the grocers).
2 teaspoons sugar or honey
1/8 teaspoon crushed red pepper
2 Tablespoons high heat oil (not olive).
1 and 1/2 pounds chicken breast cut into bite sized pieces (or tofu or vegetarian substitute)
2 teaspoons minced garlic
1 large red bell pepper, thinly sliced
1/2 large sweet onion thinly closed.
2 heaping Tablespoons FRESH ginger, pealed and cut into matchstick size pieces (available in the veggie section, it looks like a small light colored gnarled root).
Mix sauces sugar/honey and crushed pepper in a small bowl and set aside.
Serve with rice.