Gai Pad Nam Prik Pao
Tender chicken, colourful peppers and garlic in the rich, smoky-sweet flavour of roasted chili paste. Easy to make at home and perfect with steamed jasmine rice.
Method
Seven steps · wok on high heatPrepare the chicken
Cut the chicken thighs into bite-sized pieces and coat them lightly with your choice of flour.
Fry the chicken
Heat vegetable oil in a wok or deep pan. Fry the chicken until golden and cooked through. Remove and set aside.
Prepare the vegetables
Slice the bell peppers and onion. Mince the garlic and chop the spring onions.
Stir-fry
Heat a little fresh oil in a wok. Add the garlic and dried chilies, if using, and stir-fry briefly until fragrant. Add the onion and bell peppers.
Add the sauce
Stir in the roasted chili paste, soy sauce, oyster sauce and sugar. Mix well.
Combine
Return the fried chicken to the wok and toss everything together. Add the cornstarch slurry and stir until the sauce thickens and coats the chicken.
Finish and serve
Add the spring onions and give everything a final toss. Serve hot with steamed jasmine rice.
From our kitchen
The key is the pasteNam Prik Pao is the key ingredient here. It gives the dish its distinctive roasted, slightly sweet and savoury flavour.
Adjust the amount of dried chilies to suit your preferred heat level.
More from our kitchen
All recipes →Every recipe cooked and tested at home — by Magnus & Lek