Thai Chili Paste Fried Rice (Khao Pad Nam Prik Pao)

If you’ve ever wished your Thai fried rice had that smoky-sweet kick you get from a Bangkok street stall, this Thai Chili Paste Fried Rice (Khao Pad Nam Prik Pao) is for you! It’s tossed with Thai chili paste that gives every grain of rice a perfect balance of savory, spicy, and sweet!

What Is Thai Chili Paste Fried Rice?

Thai Chili Paste Fried Rice, or Khao Pad Nam Prik Pao, is classic Thai fried rice elevated with Thailand’s famous roasted chili paste. That chili paste (Nam Prik Pao) is made from dried chilies, garlic, shrimp paste, shallots, and tamarind, giving this fried rice its signature smoky aroma and gentle heat.

Want to try other recipes with Thai chili paste? Try my Pad Nam Prik Pao (Thai Chili Paste Chicken and Veggie Stir-Fry) Recipe for an easy, flavorpacked weeknight meal!

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Why You’ll Love This Recipe

• Authentic Thai flavor – The same recipe I teach in my Thai cooking classes, approved by Thai Hubby!
• 30-minute dinner – The perfect shortcut weeknight meal for using up leftover rice, protein and veggies.
• Smoky, spicy, sweet – Nam Prik Pao adds all three flavors in one spoonful.

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Thai Chili Paste Fried Rice Ingredients You’ll Need

• 4 cups day-old cooked jasmine rice, or whatever rice you have – Cold, old rice works best to prevent it getting mushy.
• 3 tbsp Nam Prik Pao (Thai chili paste)–
• 1.5 cups mixed vegetables of your choice – bell peppers, carrots, green beans, cabbage, eggplant all work great, really whatever you need to use up
• 1.5 cups protein of choice – cooked chicken, shrimp, Thai fried tofu, pork or ground meat of choice
• 1–2 tbsp fish sauce – for salty umami depth
• 1–2 tbsp oyster sauce – adds richness and balance
• 1–3 tsp brown sugar – just a touch to round out the Thai chili paste flavor
• handful of fresh Thai basil mixed with cilantro leaves (optional) – adds a sweet, slightly peppery flavor with a hint of anise and a pop of color
• 2 kaffir lime leaves, slivered (optional) –adds a bright, citrusy fragrance that’s uniquely Thai.

Step by Step

1. Stir-Fry the Chili Paste Base
Heat a few tablespoons of oil in a large wok or skillet over medium heat. Add 3 tbsp Nam Prik Pao (Thai chili paste)and stir-fry until fragrant and slightly caramelized.

2. Add the Protein and Veggies
Add 1.5 cups protein of choice and stir-fry until mostly cooked through. Add 1.5 cups mixed vegetables and cook until just softened. Remove everything from the pan and set aside.

3. Stir-Fry the Rice
Add a bit more oil if needed. Add 4 cups day-old cooked jasmine rice and break it up with your spatula, tossing until evenly coated in the chili paste.

4. Bring it All Together
Return the cooked protein and veggies to the pan. Add 1–2 tbsp fish sauce, 1–2 tbsp oyster sauce, and 1–3 tsp brown sugar. Toss everything until the rice is heated through and evenly coated in the sweet, smoky Nam Prik Pao sauce.

5. Finish with Herbs
Turn off the heat and stir in a handful of fresh Thai basil mixed with cilantro leaves and 2 kaffir lime leaves, slivered, if using. Serve hot and top with Prik Nam Pla (Thai Flavor Bomb Sauce) if you want it extra spicy!

Additions and Substitutions

• Day-old jasmine rice substitute: Any cooked rice you have on hand, white, brown, or even cauliflower rice. Just make sure it’s cold so it doesn’t turn mushy when stir-fried.
• Nam Prik Pao (Thai chili paste) 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.
• 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: Use mushroom stir-fry sauce or hoisin sauce for a vegetarian option. Or skip it and add a bit more fish sauce or soy sauce.
• Brown sugar substitute: Use palm sugar, coconut sugar, or white sugar.
• Fresh Thai basil and cilantro substitute: If you can’t find Thai basil, sweet basil or Italian basil will work. Skip the cilantro if you’re not a fan, or replace it with green onions for freshness.
• Kaffir lime leaves substitute: Leave it out, or add a grated lime zest or a squeeze of lime juice before serving for that same bright citrus note.

Recipe Tips and Tricks

• Use cold rice. Freshly cooked rice will clump and turn mushy. Leftover rice that’s been in the fridge overnight fries up fluffy and perfect.
• Don’t overcrowd the wok. If you’re doubling the recipe, cook the rice in batches so it gets that slightly crispy, smoky edge instead of steaming.
• Adjust spice to your liking. Nam Prik Pao varies in heat from brand to brand. Start with 2 tablespoons if you prefer mild and add more for a bolder flavor.
• Add more umami. A splash of fish sauce at the end or a drizzle of Prik Nam Pla (my Thai Flavor Bomb Sauce) before serving really makes the flavors pop.
• Garnish matters. A sprinkle of fresh herbs or kaffir lime leaves adds brightness.

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Behind the Thai Chili Paste Fried Rice Recipe

You know those nights when you open the fridge and think, What can I make fast that everyone will actually eat? That’s how this Thai Chili Paste Fried Rice came to life.

My Thai sister-in-law was visiting from Thailand, and we decided to cook dinner together. We had a bowl of leftover jasmine rice, a few veggies that needed to be used up, and not much time. Then she spotted the jar of Nam Prik Pao, Thai chili paste, that I always keep in the fridge.

With a smile, she said, “Let’s make fried rice with this!” So we heated the wok, spooned in the chili paste, and within seconds, the kitchen filled with that unmistakable smoky-sweet aroma that instantly took me back to Bangkok. The sizzle of the garlic, the caramelized edge of the rice, the balance of spicy, savory, and sweet, it felt like standing beside a street vendor near Victory Monument, watching them work their magic in minutes.

What I love most about this dish is how it turns the simplest ingredients into something comforting and full of life. The Thai chili paste brings a depth of flavor that makes everyone think you’ve been cooking all day when it really took less than thirty minutes.

It’s become one of my go-to recipes for busy weeknights when I want something quick but still deeply Thai. My Thai Hubby loves it with extra chili paste for more flavor, while my kids prefer a milder version with fried eggs on top. Either way, it always disappears fast.

Every time I make this, I think about that evening cooking with my sister-in-law, how we laughed, chopped, and stirred side by side. For me, that’s what Thai food is all about: gathering, sharing, and creating something beautiful out of what you already have.

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Thai Chili Paste Fried Rice Frequently Asked Questions

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Want More Thai Fried Rice Ideas?

If you loved this Thai Chili Paste Fried Rice, here are a few other dishes from my Boone kitchen you’ll want to try next:

• Khao Pad (Thai Fried Rice) – The classic version I make when I’m craving something cozy and comforting, just like what you’d get from a Thai street vendor.
• Spicy Basil Chicken Fried Rice– It’s bold, full of basil, and the perfect way to add some heat to your weeknight routine.
• Thai Curry Fried Rice – Super versatile and flavor packed with whatever Thai curry paste, protein and veggies you have on hand!

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!

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