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Thai Chile Paste Stir-Fried Rice|Pad Phrik Phao Khao Pad-Thai-foodie

Thai Chile Paste Stir-Fried Rice with Chicken| Pad Phrik Phao Khao Pad Gai

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 1x


Try another spin on Thai Fried Rice by adding Thai Chili Paste to give it a depth of exotic flavor!


  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces (or sub another meat or leave it out)
  • 2 c. preferably day old jasmine rice (the drier the better)
  • 1 small white onion diced
  • 10 garlic cloves, minced
  • 25 Thai chili peppers, minced
  • 23 tbsp. Thai chili paste
  • 1/2 c. diced carrots
  • 2 c. chopped broccoli heads (or sub any veggie you have on hand)
  • 2 eggs
  • 5 stalks of green onion cut into 1/2 in. pieces
  • handful of coarsely chopped cilantro
  • 34 tbsp. Thai fish sauce
  • 34 tbsp. Thai oyster sauce
  • 12 tsp. sugar


  1. Warm 2 tbsp. cooking oil in a wok.
  2. Add the garlic, onions, Thai chili peppers and 1 tbsp. Thai chili paste.
  3. Once it becomes fragrant, add chicken or meat of choice.
  4. Stir-fry a few minutes until meat is cooked through.
  5. Add in carrots and any other veggies, and cook until crisp and tender.
  6. Move the meat and veggies to the side of the wok, and crack two eggs into the center of the wok. Scramble them until they are dry.
  7. Add rice and 1-2 tbsp. of more Thai chili paste, and fish sauce, oyster sauce, and sugar.
  8. Mix well, and add more of any of the sauces to taste. Usually I end up adding more oyster sauce or Thai chili paste if I think it needs some more flavor.
  9. Turn off the heat and mix in the green onions.
  10. Serve it with cilantro sprinkled on top.
  11. Enjoy!!


The key to making Thai Fried Rice of any kind is having dry rice. If you use rice you just made, it will come out gooey since there is so much moisture. If you have leftover rice that’s been sitting in the fridge awhile, this is the perfect way to use it up.