Pontare Posted October 25, 2012 Share Posted October 25, 2012 This is a regular on menus in restaurants. I like it best when it comes with quite a bit of that golden ginger-infused sauce. I'm at a loss on how it is made though. Water, fish sauce, sugar and soy sauce doesn't produce the same colour, and not the same taste either it seems to me. Any experts here on Gai Pad Khing, or maybe there's one in your household who wouldn't mind sharing the secret Link to comment Share on other sites More sharing options...
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