Pad Naam Prik Pao Gai – The Recipe


This week on Thai food Tuesday we’re championing another one of the staff favorites, Pad Naam Prik Pao, or fried chili paste. This may be a little misleading, as you can see in the picture above there is a little more to the dish than just fried chili paste. It’s a really simple yet incredibly tasty dish, but only if you can find the key ingredient, Thai chili paste. If you can’t find the chili paste then you can always make it yourself using this recipe: Thai Chili Paste

Being such a simple recipe with only a handful of ingredients, you’re at liberty to play around with various herbs, spices and ingredients. Common additions to the ingredients include bell peppers, string beans and diced chilies, but ultimately it’s up to you to find a balance that suites your taste.

THCS120Here’s what you’ll need (2 servings):

  • 200g of chicken, thinly sliced
  • 2 tablespoons of Thai chili paste
  • 1 sliced onion
  • 1 small handful of basil leaves
  • 2 cloves of chopped garlic
  • Roasted chili flakes (not necessary if you’re not big on the heat)
  • 1 tablespoon of fish sauce (you should be able to find this at any Asian foods store)
  • Jasmine rice

Simple, right? Well let’s get started with the cooking. Assuming that all your chopping and prep work is completed, you’ll want to throw your chopped garlic in a pan over medium heat along with a splash of oil and cook until golden brown.

Nam-Prik-Pao-Thai-Chili-PasteNext, grab your sliced chicken, fresh Thai chili paste and fish sauce and add that to the pan. Mix well and cook until the chicken is just about cooked through.

Now, the sliced onion. Add this to the pan and mix it in. Leave it on the heat until the chicken has been cooked through, then remove from the stove and add your basil leaves, stir and then let it all sit for several minutes.

If you’re a fan of spice and a little heat, then you can add the roasted chili flakes at this point.

Serve over your jasmine rice and enjoy your handy work!



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