Chefs' Recipes

Amy Chanta and Palisa Anderson's padt pedt gai (stir-fried spicy chicken wings and bamboo shoots)

Your new favourite way to eat chicken wings.

By Palisa Anderson & Amy Chanta
  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
"On our many R&D trips to Thailand over the decades, Mum's preferred eateries were always the humble raan khao gaeng, which loosely translates to rice and curry shop," says Palisa Anderson. "She always chose the same thing shop to shop, setting the bar of her favourite institutions based on these favourites of hers."


  • 2 heads garlic (16 cloves), separated and peeled
  • 100 gm red chillies, thinly sliced
  • 30 gm rendered lard, warmed, or vegetable oil
  • 1 kg chicken wingettes and drumettes, wing tips discarded
  • 250 ml (1 cup) chicken stock
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 45 gm (¼ cup) finely grated palm sugar
  • 500 gm dried bamboo shoots (see note)
  • 10 makrut lime leaves, torn into small pieces


  • 1
    Pound garlic and chilli with 1 tsp salt to a paste with a large mortar and pestle.
  • 2
    Heat a large wok over high heat. Add lard and garlic and chilli paste then stir-fry until fragrant (1 minute). Add chicken and continue to cook until lightly caramelised (10 minutes).
  • 3
    Add stock, fish sauce, oyster sauce and sugar and stir to combine. Cook over high heat until chicken has absorbed all the stock (5 minutes). Add bamboo shoots and stir-fry until sauce has thickened. Remove from heat and add makrut lime leaves and toss to combine. Transfer to a plate and serve immediately.


Dried bamboo shoots are available from Thai and Asian grocers. If unavailable, substitute brined or canned varieties.