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A dish to celebrate chilies, in Thai we call this kao pad nam prik pao ข้าวผัดนำ้พริกเผา. We use 3 different types of chilies: Thai chili paste (nam prik pao), roasted chili flakes, and fresh chilies, plus Thai basil to tie it all together. Each chili is added for its unique qualities, and they come together into a beautiful, delicious dish! I am making this with chicken, but any protein can be used. I am also including 3 tricks for the perfect fried rice without clumps!
00:00 Intro
00:35 Marinating chicken
01:20 How to avoiding clumpy fried rice
02:00 Making the sauce
04:42 Cooking the fried rice
10:18 Tasting
HOMEMADE CHILI PASTE RECIPE:
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WRITTEN RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at