Nua Pad Prik

Thai Chilli Beef is typical of Thai cuisine; quick to produce, light, healthy and very tasty. Ingredients can be made up well ahead of time and put in the fridge, when it is simply a matter of perhaps ten minutes’ cooking time to produce. Good for putting together when coming home late.


300g lean beef very thinly sliced*.

2-3 cloves garlic, crushed.

Fresh chilli seeded and chopped.

Salt to taste.

¼ cup cooking oil.

1 tablespoon fish sauce.

1 tablespoon oyster sauce.

1 tablespoon palm sugar**.

1 tablespoon cornflour.

Water to 1 cup.

½ green capsicum, thinly sliced.

½ red capsicum, thinly sliced.

1 spring onion, chopped.


Mix the meat, garlic, chilli, oil and salt together and set aside. Allow to stand for at least 30 minutes. Mix the fish sauce, oyster sauce, palm sugar, and cornflour together and top up with water to a capacity of 1 cup. Set aside. Mix the capsicum and spring onion together and set aside.

Heat a sauté pan or wok over a hot flame and stir fry the meat until cooked through. Add the vegetables and continue to chow for another 2-3 minutes. Stir the sauce mixture through, ensuring that the meat and vegetables are well covered. Reduce the heat and continue to stir fry over low heat for another 2-3 minutes to allow the sauce to incorporate and thicken. Serve over rice.

Serves: 2.

*. To obtain very thin slivers of meat, place it in the freezer for 30 minutes so that it is half frozen but not solid, then slice with a sharp knife.

**. Raw sugar works just as well.

Variation: Gai Pad Prik: use diced chicken meat instead of beef.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: