Goong Pad Nam Prik Pao

by Lisandro
Pad nam prik pao

Pad nam prik pao (fried chili paste with shrimp) is a popular dish in Thailand that is often served as an appetizer. This delicious dish is made with a spicy chili paste, shrimp, and vegetables. It can be eaten by itself or served with rice. If you’re looking for an easy and tasty Thai dish to try, pad nam prik pao is definitely the recipe for you!

How To Make Goong Pad Nam Prik Pao

This is a dish of shrimp, oyster mushrooms and long beans topped with nam prik pao sauce. This dish is loved by many people because of its unique taste and nutritional value.


  • 1 tablespoon vegetable oil
  • 1 red chili pepper, seeded and finely chopped
  • 2 tablespoons Thai chili paste
  • 1 tablespoon shrimp paste
  • 1 teaspoon sugar
  • 1/2 cup coconut milk
  • 10-12 medium shrimp, peeled and deveined
  • 1 small carrot, julienned
  • 1 small zucchini, julienned
  • 1/4 cup fresh cilantro leaves, chopped


1. Heat the oil in a wok or large frying pan over medium heat. Add the chili pepper, chili paste, shrimp paste, and sugar. Stir fry for 1-2 minutes until fragrant.

2. Add the coconut milk and bring to a boil. Add the shrimp and vegetables. Cook for 3-4 minutes until the shrimp are cooked through.

3. Serve with rice and garnish with cilantro leaves. Enjoy!


-If you can’t find Thai chili paste, you can use red curry paste instead.

-You can also add other vegetables such as green beans or bell peppers.

Make-Ahead and Storage

-Goong pad nam prik pao can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in a pan over medium heat before serving.

-Leftovers can also be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.


Pad nam prik pao, or Thai chili sauce, is a popular condiment in Thai cuisine. This spicy and flavorful sauce can be used as a dipping sauce for various appetizers or added to dishes for extra excitement. If you’re looking for an easy way to add some spice to your next meal, try the pad nam prik pao recipe shared by

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