Pad Nam Prik Pao | Thai Chicken and Vegetable Chili Paste Stir-Fry

Ingredients

• 2 tablespoons nam prik pao (Thai chili jam or Thai chili paste)
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon Thai thin soy sauce
• 1-2 teaspoons sugar, optional depending on how sweet the chili paste is
• 1 tablespoon water
• 2 tablespoons oil
• 2 cloves garlic, minced
• 1 pound chicken breast or thighs, thinly sliced
• 1 small onion, sliced
• 2 cups bell pepper strips
• 1 handful Thai basil leaves
• Steamed jasmine rice, for serving

Steps

1. 1

   In a small bowl, stir together 2 tablespoons nam prik pao, 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 1 tablespoon Thai thin soy sauce, 1-2 teaspoons sugar (optional), and 1 tablespoon water. Set aside.

2. 2

   STEP 2: Stir-Fry the Garlic and ChickenHeat 2 tablespoons oil in a wok or large skillet over medium-high heat. Add 2 cloves minced garlic and 1 small onion, sliced, and stir until fragrant, about 30 seconds. Turn the heat to high, then add 1½ pounds thinly sliced chicken.

3. 3

   STEP 3: Add Veggies and SauceWhen the chicken is about halfway cooked, add 2 cups bell pepper strips and stir-fry for 1–2 minutes, until the chicken is cooked through and the peppers are just softened. Pour in the sauce and stir until everything is evenly coated.

4. 4

   Turn off the heat and stir in a handful of Thai basil leaves. The residual heat will wilt them.

5. 5

   Spoon the stir-fry next to steamed jasmine rice. If you want it spicy, sprinkle on some Prik Nam Pla, aka my Thai Flavor Bomb sauce, and enjoy!