The sauce component was pretty much the same as the fish sauce-based mixture of this recipe (minus the grated ginger), and I used cubed chicken thighs, orange bell pepper, carrots, bamboo shoots, yellow onions, green onions, mushrooms, garlic, peas, and ginger. (Nothing was measured, or course!)
With the ginger, I was inspired by a ginger chicken stir-fry dish I had at Sawatdee in Maple Grove last month. In it, they left the ginger in long, thin, matchstick strands, treating it more like a vegetable than a flavoring agent. Every so often you would take a bite and get this wonderful crunch and a burst of fresh ginger flavor.
I liked that. And I liked that in this dish. Combined with the rice stick noodles (which I am planning on using more often in my stir-fries), the Thai chicken stir fry offered a spicy and salty flavor with a variety of textures. And the aroma is torturing my coworkers (in a good way), as I have been enjoying leftovers for my lunches this week! :)
