Nam prik pao, or Thai chili sauce, is frequently used in traditional Thai dishes such as Thai chili sauce chicken. Spicy, sweet, and salty all at once, thanks to the use of shrimp for its umami. We’ve been known to eat this Thai chili sauce with a spoon, straight from the jar, since it’s that good.
Try it out for yourself; don’t take my word for it. Most Asian supermarkets carry Thai chili sauce. If you make dishes like this Thai Chili Sauce Chicken Stir-fry, it will quickly become a household staple and a welcome addition to your fridge’s condiment arsenal.
You may use this recipe as a starting point and make it your own by substituting the beef, pork, or even tofu and changing the vegetables. There are only 9 ingredients in this 10-minute Thai chili sauce chicken stir-fry.
The shrimpy, salty, sweet, spicy, and smoky flavor profile is carried by the Thai chili sauce alone. That is to say, only the finest nouns begin with the letter “S.”
- 1 ½ lb. of chicken breast (sliced into ¼-inch thick pieces)
- 1 tbsp. of cornstarch
- 3 tbsp. of oil (divided)
- 3 cloves of garlic (thinly sliced)
- 2 pcs. of Thai bird chilies (thinly sliced, optional)
- 1 pc. of red bell pepper (de-seeded, thinly sliced)
- 5 scallions (sliced into 2-inch pieces)
- 2 tbsp. of Thai Chili Paste (Namprik Pao)
- 1 tbsp. of fish sauce
- Throw the chicken into a bowl with a spoonful of cornstarch and a teaspoon of oil. Blend and put away.
- Prepare a smoking wok by heating it over high heat. Combine the chicken with two tablespoons of oil. For best results, stir-fry the chicken for a full minute or two.
- Combine the chilies (if using), garlic, bell pepper, scallions, chili sauce, and fish sauce in a large bowl. Keep stirring for an additional 2 minutes.
- Accompany with a side of steamed jasmine rice.