National Dish Thailand: Goong Pad Nam Prik Pao (Recipe)
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Treat yourself to Goong Pad Nam Prik Pao, a vibrant Thai stir-fry that brings the flavours of the sea together with the bold, smoky warmth of roasted chilli paste. Juicy prawns are tossed through colourful peppers and baby corn, then coaxed to life with nam prik pao and a splash of fish sauce. It is the kind of dish that tastes like a short holiday on a plate — a quick, fragrant escape to the coast of Thailand, ready in minutes from your own kitchen.
About Goong Pad Nam Prik Pao
Goong Pad Nam Prik Pao is a traditional Thai seafood dish that unites the flavours of the ocean with the unmistakable spicing of Thai cooking. Its appeal lies in the marriage of fresh prawns, aromatic chilli paste and a generous mix of vegetables. The dish is a fine emblem of Thailand’s culinary variety and a real treat for anyone who loves exotic food. Quick to cook yet deeply satisfying, it captures the lively, layered character that Thai cuisine is famous for.
Ingredients (serves 1–2)
- 200 g prawns, peeled and deveined
- 2 tablespoons nam prik pao (Thai roasted chilli paste)
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 100 g baby corn, halved
- 1 onion, cut into rings
- 2 garlic cloves, chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- Fresh coriander, to garnish
- Lime wedges, to serve
Shopping for the ingredients
Shopping for Goong Pad Nam Prik Pao is best done at a well-stocked supermarket or an Asian grocery. You will find fresh prawns at the fish counter or in the freezer section. The nam prik pao chilli paste and other specifically Thai ingredients are often only available in Asian food shops, so a quick trip there is worth the effort. That way you can be sure of bringing the authentic flavours of Thailand to your dish. Many of the speciality items, such as the chilli paste and fish sauce, can also be ordered online if your local shops fall short.
Preparing the dish
Before you start cooking, it pays to get all of your ingredients ready. That means peeling and deveining the prawns, along with slicing the peppers, onion and garlic. A little groundwork makes the cooking far smoother and lets you concentrate fully on the stir-fry itself. Measuring out the sauces and the remaining seasonings in advance is just as important, as this dish comes together fast once the pan is hot.
Step-by-step instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped garlic and fry until fragrant.
- Add the prawns and cook until they turn pink and are cooked through.
- Stir in the nam prik pao chilli paste and mix well.
- Add the sliced peppers, baby corn and onion, then stir-fry everything together for about 5–7 minutes.
- Pour in the fish sauce, soy sauce and sugar, and toss until evenly combined.
- Garnish with fresh coriander and serve with lime wedges.
Gluten-free / lactose-free version
To make a gluten-free version of Goong Pad Nam Prik Pao, simply use a gluten-free soy sauce and check that every other ingredient is gluten-free as well. The lactose-free preparation is effortless, since the dish naturally contains no dairy at all. Just take care that the sauces you reach for hide no milk-based components, and the dish remains friendly to a wide range of dietary needs.
Tips for vegans and vegetarians
For a vegetarian or vegan version, the prawns can be swapped for tofu or seitan. Use a plant-based fish sauce alternative, or simply replace it with a little extra soy sauce. The vegetables can be varied freely to suit the season or your mood. Do check that the nam prik pao chilli paste contains no fish, or make your own vegetarian batch — much like the meat-free spirit behind a fragrant Pad Pak Bung.
More tips and tricks
A well-kept tip for Goong Pad Nam Prik Pao is to marinate the prawns in a little fish sauce and lime juice before frying, so they soak up even more flavour. Experimenting with different vegetables is very much encouraged, too. Try finishing the dish with a scattering of fresh mint or Thai basil for an extra burst of fragrance and freshness. Keeping the heat high and the cooking brisk also helps the prawns stay tender rather than turning rubbery.
Adapting the recipe to your taste
The recipe for Goong Pad Nam Prik Pao adapts easily to personal preference. Like things hotter? Add more chilli paste. Prefer a milder result? Cut back on the nam prik pao and top up with soy sauce instead. The choice of vegetables is yours as well — mangetout, carrots or broccoli all make excellent additions and bring a little extra crunch and colour to the pan.
Ingredient substitutions
If you do not fancy prawns, or simply cannot get hold of them, you can swap in chicken strips or firm white fish fillets. The nam prik pao chilli paste can be replaced with a mix of sambal oelek and tomato purée should it prove hard to find. At a pinch, soy sauce can stand in for fish sauce, though the flavour will shift a little. For more prawn-led inspiration, the same approach works beautifully in Goong Gratiem Prik Thai and Tod Mun Goong.
Drink pairing ideas
Goong Pad Nam Prik Pao goes wonderfully with a cold Thai beer such as Singha or Chang. Alternatively, a dry white wine works well, underlining the flavours of the seafood without overpowering them. For an alcohol-free option, freshly brewed jasmine tea or a simple lime juice is a refreshing match that cuts cleanly through the heat of the chilli paste.
Serving and presentation ideas
Serve Goong Pad Nam Prik Pao in a large, shallow dish for the best effect. Garnish with fresh coriander and lime wedges, and add a few whole red chillies as decoration. Offer jasmine or fragrant rice separately in small bowls so each guest can help themselves as they like. A colourful table dressed with a few Asian touches rounds off the whole picture and makes the meal feel like an occasion.
A bit of history
Goong Pad Nam Prik Pao is part of traditional Thai cuisine and has its origins in Thailand’s coastal regions. Goong means prawns, while nam prik pao refers to a special Thai roasted chilli paste that lends the dish its unmistakable taste. This pairing is typical of Thai cooking, uniting the flavours of the sea with the country’s intense, layered spices — the same coastal heritage you can taste in a seafood salad like Yam Talay.
More recipe ideas
Summary: Goong Pad Nam Prik Pao
Goong Pad Nam Prik Pao is a wonderful dish that brings the exciting flavours of Thailand straight to your plate. With fresh prawns, aromatic spices and crisp vegetables, it is an absolute delight. It can be tailored to all kinds of tastes and offers plenty of room for variation and additions. Give it a try and dive into the world of Thai cooking — your taste buds will thank you for the journey.
