If you’ve ever had that smoky, sweet-savory Thai stir-fry that makes you think what is that flavor?!, it was probably Pad Nam Prik Pao! This quick, customizable Thai chili paste stir-fry balances sweet, spicy, and umami, just like your fav Thai street vendor dish!
What Is Pad Nam Prik Pao?
Pad Nam Prik Pao literally means “stir-fried with Thai chili paste.” Its signature ingredient, nam prik pao (น้ำพริกเผา), is a flavor-packed Thai chili paste made from roasted dried chilies, shrimp paste, dried shrimp, shallots, garlic, fish sauce, and tamarind paste. The result is a smoky, sweet, tangy, and slightly spicy sauce that makes you want to come back for more!
You can make your own, but most Thais buy it ready-made since it’s sold in nearly every market. You can also find it easily online or at most Asian supermarkets.
In Thailand, Pad Nam Prik Pao is one of those home-cooked comfort dishes that comes together fast, the kind of meal you make when you’re hungry, tired, and craving something easy and cozy.
Why You’ll Love This Recipe
- Authentic flavor – Taught to you by a Thai cooking class teacher who makes it the same way Thai Hubby grew up eating in Sukhothai, Thailand.
- Quick and flexible – Ready in 20 minutes and works with chicken, shrimp, tofu, or leftover veggies.
- Smoky-sweet magic – The roasted chili jam gives you that irresistible balance of heat, sweetness, and umami that defines Thai comfort food.
- Weeknight-friendly – Easy enough for a busy night, but flavorful enough to impress guests.
Pad Nam Prik Pao Ingredients You’ll Need
For the Sauce:
- 2 tablespoons nam prik pao (Thai chili jam or Thai chili paste) – The star! Adds deep roasted chili flavor with a touch of sweetness.
- 2 tablespoons oyster sauce – Adds that glossy, savory depth.
- 1 tablespoon fish sauce – For salty umami balance.
- 1 tablespoon Thai thin soy sauce – Rounds out the flavor.
- 1-2 teaspoons sugar (optional) – Depends how sweet the chili paste is your using.
- 1 tablespoon water – Helps loosen the sauce for even coating.
For the Stir-Fry:
- 2 tablespoons oil – For stir-frying.
- 2 cloves garlic, minced – Adds that classic Thai wok aroma.
- 1.5 lbs chicken breast or thighs, thinly sliced – We prefer chicken thighs since they are so flavor-packed, but chicken breast is great too.
- 1 small onion, sliced – Sweetens as it cooks.
- 2 cups bell pepper strips – Adds color and crunch.
- 1 handful Thai basil leaves – For fragrance and freshness.
- Steamed jasmine rice, for serving.
How to Make Pad Nam Prik Pao
STEP 1: Make the Sauce
In a small bowl, stir together 2 tablespoons nam prik pao, 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 1 tablespoon Thai thin soy sauce, 1-2 teaspoons sugar (optional), and 1 tablespoon water. Set aside.
STEP 2: Stir-Fry the Garlic and Chicken
Heat 2 tablespoons oil in a wok or large skillet over medium-high heat. Add 2 cloves minced garlic and 1 small onion, sliced. Stir until fragrant, about 30 seconds. Turn the heat to high, and add 1.5 lbs of thinly sliced chicken.
STEP 3: Add Veggies and Sauce
When chicken is about halfway through being cooked add in 2 cups bell peppers strips and stir-fry for 1–2 minutes until chicken is cooked through and peppers are softened. Pour in your sauce and stir until everything is evenly coated.
STEP 4: Finish with Thai Basil
Turn off the heat and stir in a handful of Thai basil leaves. The residual heat will wilt them perfectly.
STEP 5: Serve and Enjoy
Spoon the stir-fry next to steamed jasmine rice. If you want it spicy, sprinkle on some Prik Nam Pla, aka my Thai Flavor Bomb sauce, and enjoy!
Additions and Substitutions
- Chicken substitute: Shrimp pairs perfectly with the shrimpy flavor notes in the nam prik pao. Or thinly sliced pork, or firm tofu.
- Bell pepper substitute: Add mushrooms, zucchini, broccoli, baby corn, really whatever is in your fridge that you need to use up.
- Onion substitute: Shallots or leave it out
- Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos.
- Oyster sauce substitute: Hoisin sauce or 1 tablespoon soy sauce with ½ teaspoon brown sugar
- Thai thin soy sauce substitute: 1 tbsp soy sauce like Kikoman
- Sugar substitute: Palm sugar or coconut sugar
- Nam prik pao substitute: Stir together 2 tablespoons chili oil, 1 teaspoon tamarind paste, 1 teaspoon honey, ½ teaspoon fish sauce or soy sauce for a vegetarian version, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and a tiny pinch of shrimp paste if you have it.
- Thai basil substitute: Italian basil or holy basil.
- Fresh kaffir lime leaves: Thai Hubby likes when I thinly slice kaffir lime leaves and sprinkle on top, and you can too if you have some for an extra fresh lime boost flavor!
Tips for the Best Pad Nam Prik Pao
- Use high heat (and cook in batches if needed): The secret to that smoky Thai wok flavor is high heat! It helps the veggies and chicken sear instead of steam. If your wok feels crowded, cook in two batches, too many ingredients at once can cool the pan and prevent proper stir-frying.
- Prep everything before you start: This dish cooks fast, so have all your ingredients chopped, sauces mixed, and ready beside the stove. Once the wok is hot, there’s no time to pause and measure!
- Double the sauce: The sauce keeps well in the fridge for up to a week, making it perfect for quick weeknight stir-fries or easy lunch bowls later.
How to Store and Reheat Pad Nam Prik Pao
To store:
Let the stir-fry cool completely, then store it in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making it even better the next day!
To reheat:
Warm it in a skillet or wok over medium heat with a small splash of water to loosen the sauce. Stir until heated through. You can also microwave it for 1–2 minutes, stirring halfway, but the wok method keeps that fresh, stir-fried texture best.
Freezing tip:
If you want to freeze it, skip the basil and add it fresh when reheating. Store the stir-fry in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Behind the Pad Nam Prik Pao Recipe
If you love Thai food, Thai chili paste deserves a permanent spot in your pantry, it’s one of those secret weapons that transforms almost anything you cook.
Thai chili paste (also called roasted red chili paste in oil, or Thai chili jam) isn’t like any jam you’d find in the U.S. It doesn’t taste sweet like fruit jam, but it has a similar thick, spreadable texture, almost like natural peanut butter, with a layer of golden-red oil on top. Don’t let the chili in the name fool you, it’s more sweet and savory than spicy.
When I was cooking with my Thai sister-in-law, Oi, she spooned Thai chili paste, or nam prik pao, into what felt like every dish we made. Thai Chili Paste Fried Rice, stir-fries, soup, even dipping sauce, it showed up everywhere. It reminded me how rarely I use it at home, and how much flavor I’ve been missing out on.
That’s what inspired me to make this Pad Nam Prik Pao, a chicken and veggie stir-fry that celebrates Thai chili paste as the star. It’s smoky, sweet, and savory, with just enough spice to wake up your taste buds and make a simple weeknight stir-fry taste restaurant special.
Whenever I’m making a stir-fry that tastes like it’s missing something, a spoonful of nam prik pao almost always makes it sing! Give it a try and let me know what you think!
Pad Nam Prik Pao Frequently Asked Questions
It’s a perfect mix of smoky, sweet, savory, and a little spicy, all thanks to the roasted Thai chili jam base.
It’s mild-medium, depending on your chili jam brand. You can always sprinkle some Prik Nam Pla, my Thai Flavor Bomb sauce, on top for more heat.
Pad Kra Pao is made with holy basil and fresh Thai chilies, while Pad Nam Prik Pao uses Thai chili jam for a sweeter, smokier, not as spicy, flavor.
Jasmine rice is classic, but it’s also great over noodles or spooned into lettuce wraps.
Prik means chili and pao means roasted, so prik pao means roasted chili.
Pad Prik King uses curry paste for bold, spicy flavor. Pad Prik Sot is made with fresh chilies for a bright heat. Pad Prik Pao uses roasted chili jam for a smoky, slightly sweet taste.
Nam prik pao is made from roasted chilies, shrimp paste, dried shrimp, garlic, shallots, tamarind, fish sauce, and sugar. Everything is toasted until smoky, then blended into a thick, flavorful paste.
Shrimp is the most popular choice since it pairs perfectly with the shrimp paste and dried shrimp flavor in the nam prik pao. Chicken, pork, or tofu also work great.
Want more Thai stir-fries and sauces to keep the flavor going?
- Pad Kra Pao (Thai Basil Stir-Fry) – Spicy, savory, and ready in minutes. A classic Thai comfort dish made with chilies, garlic, and fresh basil.
- Pad Prik King : Thai Red Curry Chicken Stir-Fry – A rich, red curry stir-fry with no coconut milk, packed with crispy green beans and your choice of protein for bold Thai flavor.
- Prik Nam Pla: Thai Flavor Bomb Sauce – The essential Thai dipping sauce made with fish sauce, lime juice, and chilies. Adds a perfect salty, sour, spicy kick to Pad Nam Prik Pao!
And if you’d love to learn how to cook Thai stir-fries like this in person, come join one of my Thai cooking classes in Boone, NC!
Love learning Thai kitchen tips like this? Sign up for my Thai-Foodie Substack newsletter and get my free Substitution Hacks Guide download, your cheat sheet for swapping Thai ingredients no matter where you live!
If you make it, I want to see! Take a pic and tag me on Instagram @thaifoodie!
Print
Pad Nam Prik Pao | Thai Chicken and Vegetable Chili Paste Stir-Fry
- Total Time: 20 minutes
- Yield: 4-5 1x
Description
If you’ve ever had that smoky, sweet-savory Thai stir-fry that makes you think what is that flavor?!, it was probably Pad Nam Prik Pao! This quick, customizable Thai chili paste stir-fry balances sweet, spicy, and umami, just like your favorite Thai street vendor dish!
Ingredients
For the Sauce:
- 2 tablespoons nam prik pao (Thai chili jam or Thai chili paste)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon Thai thin soy sauce
- 1–2 teaspoons sugar, optional depending on how sweet the chili paste is
- 1 tablespoon water
For the Stir-Fry:
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1 pound chicken breast or thighs, thinly sliced
- 1 small onion, sliced
- 2 cups bell pepper strips
- 1 handful Thai basil leaves
- Steamed jasmine rice, for serving
Instructions
STEP 1: Make the Sauce
In a small bowl, stir together 2 tablespoons nam prik pao, 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 1 tablespoon Thai thin soy sauce, 1-2 teaspoons sugar (optional), and 1 tablespoon water. Set aside.
STEP 2: Stir-Fry the Garlic and Chicken
Heat 2 tablespoons oil in a wok or large skillet over medium-high heat. Add 2 cloves minced garlic and 1 small onion, sliced, and stir until fragrant, about 30 seconds. Turn the heat to high, then add 1½ pounds thinly sliced chicken.
STEP 3: Add Veggies and Sauce
When the chicken is about halfway cooked, add 2 cups bell pepper strips and stir-fry for 1–2 minutes, until the chicken is cooked through and the peppers are just softened. Pour in the sauce and stir until everything is evenly coated.
STEP 4: Finish with Thai Basil
Turn off the heat and stir in a handful of Thai basil leaves. The residual heat will wilt them.
STEP 5: Serve and Enjoy
Spoon the stir-fry next to steamed jasmine rice. If you want it spicy, sprinkle on some Prik Nam Pla, aka my Thai Flavor Bomb sauce, and enjoy!
Notes
Additions and Substitutions
- Chicken substitute: Shrimp pairs perfectly with the shrimpy flavor notes in the nam prik pao, or use thinly sliced pork, or firm tofu.
- Bell pepper substitute: Add mushrooms, zucchini, broccoli, baby corn, really whatever is in your fridge that you need to use up.
- Onion substitute: Shallots or leave it out.
- Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos.
- Oyster sauce substitute: Hoisin sauce or 1 tablespoon soy sauce with ½ teaspoon brown sugar.
- Thai thin soy sauce substitute: 1 tbsp soy sauce like Kikoman.
- Sugar substitute: Palm sugar or coconut sugar.
- Nam prik pao substitute: Stir together 2 tablespoons chili oil, 1 teaspoon tamarind paste, 1 teaspoon honey, ½ teaspoon fish sauce or soy sauce for a vegetarian version, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and a tiny pinch of shrimp paste if you have it.
- Thai basil substitute: Italian basil or holy basil.
- Fresh kaffir lime leaves: Thai Hubby loves when I thinly slice kaffir lime leaves and sprinkle them on top for an extra burst of fresh lime flavor. If you have some on hand, try it!
Tips for the Best Pad Nam Prik Pao
- Use high heat (and cook in batches if needed): The secret to that smoky Thai wok flavor is high heat! It helps the veggies and chicken sear instead of steam. If your wok feels crowded, cook in two batches, too many ingredients at once can cool the pan and prevent proper stir-frying.
- Prep everything before you start: This dish cooks fast, so have all your ingredients chopped, sauces mixed, and ready beside the stove. Once the wok is hot, there’s no time to pause and measure!
- Double the sauce: The sauce keeps well in the fridge for up to a week, making it perfect for quick weeknight stir-fries or easy lunch bowls later.
- Prep Time: 10
- Cook Time: 10
- Category: Stir-Fry
- Method: Stir-Fry
- Cuisine: Thai
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Family favorite and love how it’s a quick weeknight meal!