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Original name
Gai Pad Pongali ไก่ผัดผงกะหรี่
What makes the dish spectacular is the egg that is cracked into the dish to curdle and thicken all the ingredients, along with a portion of parsley for extra flavor.
| In the local culture | - For everyday |
| Season | - Rainy season - Winter |
| Regions | - Bangkok and middle |
| Spicy | Very slightly spicy |
| How to eat it | - With a spoon |
| Caloric value | Medium |
| Temperature | - Hot |
| Allergy | - Contains peanuts - Contains eggs |
| Difficulty of preparation | Average |
| How to cook | - Stir-fry |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Wok |