National Dish Thailand: Kai Pad Nam Prik Pao (Recipe)
In this article
Discover Kai Pad Nam Prik Pao, a vibrant Thai stir-fry that brings together tender chicken and the deep, smoky warmth of roasted chilli paste. Crisp vegetables and fragrant Thai basil round it off, delivering the kind of bold, layered flavour that Thailand is famous for. Best of all, it comes together quickly in a single pan — making it an exotic yet approachable dish even for confident first-timers in the kitchen.
About Kai Pad Nam Prik Pao
Kai Pad Nam Prik Pao, also known as stir-fried chicken with roasted chilli paste, is a much-loved dish from Thailand. This aromatic plate unites the gentle heat of Nam Prik Pao with succulent chicken, finished with the satisfying crunch of fresh vegetables. It is a wonderful showcase of the many flavours that define Thai cuisine, balancing spicy, sweet and savoury notes in every mouthful. It is also relatively straightforward to prepare, which makes it a great choice for beginners.
Ingredients (serves 1–2)
- 200g chicken breast, cut into thin strips
- 2 tablespoons Nam Prik Pao (Thai roasted chilli paste)
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1 red pepper, cut into strips
- 1 onion, thinly sliced
- 3 garlic cloves, chopped
- 2 tablespoons vegetable oil
- Fresh Thai basil, to garnish
Shopping for the ingredients
When shopping for Kai Pad Nam Prik Pao, it is important to pay attention to the quality and freshness of the produce. Choose fresh chicken and look out for an authentic Nam Prik Pao paste at your local Asian grocery. The vegetables should be fresh and crisp as well, as this will noticeably improve the final flavour of the dish. A little care at this stage goes a long way towards an authentic result.
Preparing the dish
Preparing the dish properly is a key step in keeping the cooking process smooth and stress-free. Start by slicing the chicken into thin strips and getting the vegetables ready. Finely chop the garlic and cut the onion into thin slices. Make sure every ingredient is prepped and within reach before you begin cooking, as a stir-fry moves quickly once the pan is hot.
Step-by-step instructions
- Heat the vegetable oil in a pan over medium heat.
- Add the chopped garlic and fry until golden brown.
- Add the chicken strips and cook until done through.
- Stir in the onion and red pepper, and cook until softened.
- Stir through the Nam Prik Pao paste, fish sauce and sugar, then let it simmer until everything is well combined.
- Garnish with fresh Thai basil and serve immediately.
Gluten-free / lactose-free version
For a gluten-free version of this recipe, it is important to use a gluten-free fish sauce. Most of the ingredients are already naturally lactose-free, so no further changes are needed there. Do double-check that the Nam Prik Pao paste contains no hidden sources of gluten by reading the ingredient list carefully before you buy.
Tips for vegans and vegetarians
To make this dish vegan or vegetarian, swap the chicken for tofu or seitan. For an authentic flavour, use a vegan fish sauce alternative in place of the regular one. The remaining ingredients stay the same, so the original character of the dish is largely preserved while keeping it entirely plant-based.
More tips and tricks
An important tip when making this dish is not to overcrowd the pan. Cook the chicken in batches if you need to, so it browns evenly rather than steaming. Feel free to experiment with extra vegetables such as carrots or broccoli to give the dish your own personal twist. For a similar quick-fried, garlicky approach, take a look at Kai Pad Khing.
Adapting the recipe to your taste
The recipe is easy to adjust to suit your own preferences. If you prefer it less spicy, simply reduce the amount of Nam Prik Pao. Alternatively, add a little more sugar for a sweeter finish. If you love real heat, throw in some fresh chillies to take it up a notch — the dish is forgiving and rewards a bit of experimentation.
Ingredient substitutions
If some of the ingredients are hard to track down, there are always alternatives. In place of fish sauce, you can use soy sauce to achieve a similar savoury depth. Instead of Thai basil, ordinary basil or even coriander works well as a garnish. The same flexible spirit shines in Khao Pad Nam Prik, another dish built around a punchy chilli base.
Drink pairing ideas
Drinks that balance the spicy, savoury notes pair beautifully with Kai Pad Nam Prik Pao. A chilled white wine or a light rosé is a good choice. Alternatively, an Asian lager or a refreshing lime iced tea works well to temper the heat of the dish and keep the meal feeling crisp and lively.
Serving and presentation ideas
An appealing presentation can elevate the whole eating experience. Serve the Kai Pad Nam Prik Pao on attractive, shallow plates and garnish with fresh Thai basil and lime wedges. A scattering of chopped peanuts over the top adds a welcome crunch and an extra layer of flavour, making the dish look as good as it tastes.
A bit of history
Kai Pad Nam Prik Pao is a dish with deeply rooted tradition in Thai cooking. The roasted chilli paste, Nam Prik Pao, has its origins in Thailand’s food culture and is widely used as a seasoning in many traditional dishes, much like the garlicky prawns in Goong Gratiem Prik Thai. The combination of chilli, garlic and an array of spices makes this dish a true classic of Thai cuisine.
More recipe ideas
Summary: Kai Pad Nam Prik Pao
Kai Pad Nam Prik Pao is a wonderful dish for anyone who loves Thai cooking. With its blend of spicy, sweet and salty flavours, it offers a taste experience that sets the hearts of food lovers racing. Thanks to how easily it adapts to individual tastes and dietary needs, it is endlessly versatile and suited to almost any occasion. Give it a try and let this Thai favourite transport you straight to the streets of Bangkok.
