What does Pad Nam Prik Pao taste like?

It’s a perfect mix of smoky, sweet, savory, and a little spicy, all thanks to the roasted Thai chili jam base.

Is Pad Nam Prik Pao spicy?

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.

What’s the difference between Pad Nam Prik Pao and Pad Kra Pao?

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.

What do I serve it with?

Jasmine rice is classic, but it’s also great over noodles or spooned into lettuce wraps.

What does Prik Pao mean in Thai?

Prik means chili and pao means roasted, so prik pao means roasted chili.

What are Pad Prik Sot, Pad Prik King, and Pad Prik Pao in Thai cuisine?

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.

What is Nam Prik Pao made of?

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.

What kind of meat is best in Pad Prik Pao?

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.

Pad Nam Prik Pao | Thai Chicken and Vegetable Chili Paste Stir-Fry

Name: Pad Nam Prik Pao | Thai Chicken and Vegetable Chili Paste Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 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; 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

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

Scale

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

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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