Goong pad Nam prik pao is a stir-fry dish made with shrimp, oyster mushrooms, and long beans that are covered in a sauce that has Nam prik pao flavoring.
The recipe may be prepared in under 30 minutes if you have a jar of the savory-sweet Nam prik pao (Thai chili jam) sitting in your refrigerator. Nam prik pao is a versatile roasted chili paste that can be used as a condiment, just like any other chili paste, and it’s also used in quick, delectable stir-fries like this one, so if you don’t have any in your refrigerator, you should.
Nam prik pao already has a strong flavor and is sour, sweet, and salty; however, when used as a sauce, it needs a little extra spice. To enhance the salty and savory flavors of Nam prik pao in this dish, I use Thai oyster sauce and Thai light soy sauce. I also add a little tamarind paste and sugar to balance everything out.
Thai seasoning sauces and homemade Nam prik pao were used to develop and test this recipe; substituting other types of oyster sauce or light soy sauce or using Nam prik pao from the store would result in a somewhat different flavor profile. You will need to slightly modify the quantities in this recipe if you choose to use the Mae Pranom brand, which is extensively used in Thailand.
In order to completely sear, fully cook, and prevent steaming when making the stir-fry, I make sure to put each ingredient in work separately. I start by cooking shrimp in heated oil until they are almost finished, at which point I set them aside. I mix chewy oyster mushrooms with finely sliced onion, a roughly ground garlic and fresh Thai chili paste, and leftover oil from the wok. I add the sauce after removing the seasoned mushroom mixture from the wok, let it simmer until it has slightly thickened, then add the shrimp, mushrooms, and long beans. I cook everything together until the sauce is completely absorbed and the beans are brightly colored and still crunchy. Finishing with Thai basil and scallions gives the dish a fragrant and spicy touch.
This dish paired well with white rice and cooked jasmine rice.
Ingredients
For the Stir-Fry Sauce:
● two tablespoons of homemade or store-bought Nam prik pao (Thai chili jam)
● one tablespoon of Thai oyster sauce
● one tablespoon plus two teaspoons of Thai light soy sauce
● one teaspoon of tamarind paste
● two teaspoons of sugar
● two tablespoons of water
● Pinch of salt
For the Stir-Fry:
● 12 large shrimp, peeled and deveined
● Salt
● six small garlic cloves, thinly sliced
● 2 to 3 fresh Thai chilies, stemmed
● two tablespoons of vegetable oil
● 120g oyster mushrooms, firm central stems removed, mushroom caps separated, large caps torn into smaller pieces
● 1/4 small yellow onion, sliced
● two long bean ends trimmed, cut crosswise into 1-inch pieces
● two scallions, green parts only, cut crosswise into 1-inch pieces
● 1/2 packed cup fresh sweet basil leaves (a.k.a. Thai basil)
● Cooked jasmine rice for serving
Directions
1. To make the stir-fry sauce, combine the Nam prik pao, oyster sauce, light soy sauce, white sugar, water, and salt in a small bowl. Set aside.
2. To prepare the stir-fry, combine the shrimp with a little salt in a small bowl and toss to coat. Place aside.
3. In a granite mortar and pestle, combine the garlic, chilies, and a dash of salt. Pound the ingredients until a rough paste form after about 20 seconds. Place aside.
4. A wok should be heated over high heat until it begins to smoke. Coat the wok with oil. Spread shrimp evenly into the wok. Cook without moving the pan for around 30 seconds or until the surface is rosy orange. With the help of a wok spatula, turn the shrimp over, and cook for an additional 20 seconds or more, or until the second side is rosy orange and the shrimp is almost done. With the oil spill in the wok, transfer the shrimp to a medium bowl.
5. Return the wok to high heat until smoking, then add the mushrooms and toss to coat evenly with oil. Spread mushrooms into a uniform layer with a wok spatula and heat without moving them for 45 seconds or until gently browned on the bottom side. Stir in the garlic-chile mixture to blend. Cook, stirring regularly, for 30 seconds or until aromatic. Continue to simmer, stirring regularly, until the onion is softened. Transfer the mushroom mixture to the bowl with the shrimp right away.
6. Stir-fry sauce should be added to the wok and cooked for about 45 seconds or until it has somewhat reduced and thickened. Add the shrimp and mushroom mixture to the long beans. Cook for around 30 seconds while stirring continuously until the sauce has been absorbed. After taking the pan off the heat, combine the ingredients thoroughly and whisk in the sweet basil until it begins to wilt. With freshly cooked jasmine rice, serve immediately.