Stir Fried Prawns

Name: Stir Fried Prawns
Prep time: 15 min
Cook time: 10 min
Yield: 2 to 4 servings
Cuisine: Thai Menu
Ingredients: Thai Chilli Paste — 2 tbsp; Oyster Sauce — 1 tbsp; Soy Sauce — 1 tsp; Fish Sauce — 1 tsp; Water — 60 ml; Medium Prawns — 250 g; Asparagus — 150 g; Onion — ½; Red Pepper — ¼; Garlic — 1 tbsp; Thai Chillies — 2; Thai Basil — 1 handful; Sugar — To taste

This Thai prawn stir-fry with chilli paste, known as Goong Pad Nam Prik Pao, is a vibrant, quick weeknight meal featuring succulent prawns tossed in a fragrant, smoky, and slightly sweet chilli sauce. Accented with crunchy asparagus, onions, and fresh Thai basil, this dish delivers an authentic street food experience in minutes. It is perfectly balanced, deeply savoury, and best served alongside hot, fluffy jasmine rice.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 2 to 4

Notes:

Thai chilli paste (Nam Prik Pao) varies in sweetness and spice between brands, so always taste and adjust your sauce with sugar or lime juice if needed.

While prawns are used here for a quick weeknight dinner, clams are the most traditional protein choice for this dish in Thailand.

Always prepare the sauce mixture in a separate bowl before starting the stir-fry to ensure seamless, efficient cooking.

Snap the woody ends off the asparagus where they naturally break to guarantee the freshest, most tender texture in your final dish.

Thai basil should be added at the very end after turning off the heat; the residual warmth of the stir-fry is enough to wilt and release its aromatic oils.

Prepare Sauce
Combine Thai chilli paste, oyster sauce, soy sauce, fish sauce, and water in a small bowl, stirring until smooth and well-integrated.

Prepare Ingredients
Snap the woody ends off the asparagus and cut at a diagonal angle, slice the onions, julienne the red peppers, and prepare the prawns by peeling and deveining.

Sauté Aromatics
Heat vegetable oil in a wok or pan over medium-high heat, add the minced garlic and sliced fresh chillies, stirring until fragrant and lightly browned.

Cook Prawns
Add the prepared prawns to the pan and toss briefly until they begin to change colour.

Combine Stir-fry
Pour in the prepared sauce, then immediately add the asparagus, onions, and red peppers, tossing quickly over high heat.

Finish and Serve
Add a little extra water if the sauce becomes too thick, stir in the fresh Thai basil leaves after turning off the heat, and serve immediately with jasmine rice.