I've eaten Chicken Pad Khing (Ginger Chicken Stir Fry) many times in Thai restaurants. Really love the dish. I'm a very amateur cook and recently attempted this at home. It came out ok with the exception that every recipe out there doesn't include much sauce. In the restaurant, there's normally a good amount of sauce with the chicken and vegetables. In the recipes, it advises a couple of table spoons of fish sauce, couple of table spoons of oyster sauce and some sugar. This produces a very small amount of sauce that once cooked, doesn't leave any visible sauce left. I'm sure it's added to the flavour but the dish is still quite dry.
The obvious conclusion could be just to make more of the same sauce. My concern is that that before cooking, this sauce has an overwhelming fishy, and not very nice smell. When you get the sauce in the restaurant, there's certainly no fish taste to it. My feeling is that multiplying the ingredients by 4 or 5 would make a largely fish tasting sauce. I'm therefore wondering if anyone knows what normally goes in to the dark sauce that is served up in a Thai restaurant?