• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » All Recipes » Entrées » Shrimp & Chili Paste Stir-Fry กุ้งผัดนำ้พริกเผา (goong pad nam prik pao)

    Shrimp & Chili Paste Stir-Fry กุ้งผัดนำ้พริกเผา (goong pad nam prik pao)

    Published: May 15, 2015 · Modified: Jan 16, 2021 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Jump to video!


    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    shrimp chili paste stir fry

    Shrimp & Chili Paste Stir-Fry กุ้งผัดนำ้พริกเผา (goong pad nam prik pao)

    ★★★★★ 5 from 3 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 4
    Print Recipe
    Pin Recipe

    Ingredients

    • 1-2 Tbsp vegetable oil
    • 3-4 cloves garlic, chopped
    • 2-3 Thai chilies, chopped
    • 300g peeled and deveined shrimp, medium sized
    • 1 cup asparagus, bite-sized pieces
    • Half a small onion, thinly julienned
    • ½ cup any mild red pepper such as bell pepper or spur chilies, julienned
    • 1 cup Thai basil leaves
    • ½ tsp sugar*
    • Water as needed

    * Some chili pastes are quite sweet and you may not need to add any sugar at all, so if it's your first time, taste the sauce first before adding sugar!

    Sauce

    • 2 Tbsp Thai chili paste
    • 1 Tbsp soy sauce
    • 1 Tbsp oyster sauce
    • 2 tsp fish sauce
    • 2 Tbsp water or chicken stock

    Ingredients and Kitchen Tools I Use


    Instructions

    Combine all sauce ingredients together in a small bowl and stir to loosen the chili paste.

    Heat oil in a wok over medium high heat, add garlic and chilies and stir until garlic starts to turn golden. Add shrimp and toss quickly just to mix with the garlic. Add the sauce, sugar, asparagus, onion, and stir until the shrimp are almost done, then add the peppers and continue to toss until the shrimps are fully cooked. If the sauce dries up, add a splash of water as needed. Turn off the heat and stir in Thai basil, using the residual heat to wilt the basil.

    Garnish with a little basil sprig if you like, and serve immediately with jasmine rice.

    Join us on Patreon for bonus content and rewards!


    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    « Tom Yum Noodle Soup ก๋วยเตี๋ยวต้มยำ (guay tiew tom yum)
    Thai Red Curry with Chicken แกงเผ็ดไก่ฟักทอง »

    Reader Interactions

    Comments

    1. Barb

      April 28, 2022 at 1:48 pm

      Sooooo very good!!! I use broccoli cauliflower snap peas along with the peppers and onions. It's a keeper for sure. Making it again tonight!!

      ★★★★★

      Reply
    2. Peggy

      August 13, 2021 at 7:48 am

      Hi! May I know if i can substitute shrimp with other proteins?
      Thank you!

      P.S. I have tried this recipe and it is soooo gooddddddd!

      Reply
      • Pailin Chongchitnant

        August 16, 2021 at 1:21 pm

        Of course! Any other protein will work.

        Reply
    3. Madison

      March 06, 2021 at 7:26 pm

      So yummy! Definitely a keeper recipe!

      ★★★★★

      Reply
    4. Cindy Macolini

      February 27, 2021 at 2:46 pm

      This was a favorite all last summer while I had a nice supply of Thai basil in the garden. Today I found some at a local Asian market, so it's on the menu for tomorrow. We love it!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

    Featured On...

    Meatless Recipes

    • Vegan Thai Green Curry Meat Eaters Will Love
    • Pad See Ew with Rice Vermicelli
    • Chili Garlic Noodles Recipe
    • Fast & Easy Marble Eggs with Prik Nam Pla

    Vegetable Recipes

    • Soy Caramel Roasted Kabocha Squash
    • Maple Fish Sauce Brussels Sprouts
    • Gai Lan Oyster Sauce Stir-Fry
    • Cucumber Challenge! Spicy Chicken & Cucumber Stir-Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2022