Moo Pad Prik Pao (Spicy Stir-Fried Pork With Chili Paste)

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Moo pad prik pao is the perfect quick and easy Thai dinner recipe for those craving a little heat on their busy weeknights. This spicy stir-fried pork with chili paste is deliciously saucy and pairs like a dream with rice. Enjoy a mix of tender pork, crispy vegetables, and the hot kick of prik chi fa chilies, all in 20 minutes!

Pad prik pao pork stir-fried with vegetables and chilies, served with steamed jasmine rice in a white dish.

Prefer chicken? Head over to my equally delicious gai pad prik pao recipe!

What is moo pad prik pao

Moo pad prik pao is a classic Thai stir-fry featuring tender pork, Thai chili paste, garlic, and onions, all in a spicy, sweet, and savory sauce. Typically served with rice, this dish is perfect for a quick meal with a blend of Thai flavors.

Spicy stir-fried pork with chili paste

Ditch the takeout and welcome this Thai spicy pork stir-fry, it’s about to become your latest go-to for busy days!

Tender slices of pork are tossed with a spicy chili paste that you can easily make yourself or find at any Asian grocery store.

Thai stir-fried pork with chili paste, moo pad prik pao, paired with jasmine rice.

Don’t hesitate to add in your leftover veggies or whatever you have on hand. This spicy stir-fried pork recipe is easy to customize with your favorite stir-fry vegetables like refreshing baby corns, crunchy yard long beans, or classic broccoli.

It’s the perfect recipe for those who like something spicy and simple, yet insanely delicious.

ideal for prepping ahead of time
perfect for any home cook
great for busy weeknights
foolproof

Thai chili paste pork stir-fry

Thai chili paste, or nam prik pao, is the key ingredient for this chili paste pork stir-fry.

Thai chili paste, nam prik pao, in clay sauce cup with spices around it.

It’s a rich, aromatic, and spicy paste made of dried chilies, shrimp paste, fish sauce, and more.

For the most authentic flavors, you can try making nam prik pao from scratch with my recipe for Thai chili paste. If you’re pressed for time, you can easily find it at Asian grocery stores or Asian markets. My go-to brand is Mae Pranom. It’s a versatile paste that can be swirled into noodles, spooned over rice, or simply add a tablespoon of it to your stir-fries.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

Pork – Pork tenderloin is great for stir-frying. It’s a tender and lean cut that soaks up all the spicy and savory flavors. Sliced thinly, it’s ideal for quick cooking and great for busy weeknights.
Thai chili paste (nam prik pao) – A key ingredient for this spicy Thai pork stir-fry recipe. You can source it at Asian supermarkets, or buy it online. For the best results, use my recipe for homemade Thai chili paste.
Golden mountain sauce – This Thai seasoning sauce is a staple in Thai cuisine. It adds a unique umami, enhancing the overall flavors.
Oyster sauce – Oyster sauce adds a rich, salty flavor. It has a thick consistency and makes the stir-fry sauce cling to the pork and vegetables.
White sugar – A pinch of white sugar balances the heat of the chili paste and the savory flavors of the sauces. If your dish accidentally turns out a bit too spicy, try adding a bit more sugar to taste.
Green onions – Adds a burst of color and a mild, onion-like flavor.
Onions – Onions are essential for the crunchy texture and depth of flavor.
Garlic – Garlic is a must-have in Thai cooking, creating the base of most stir-fry dishes.
Large chilies – Prik chi fa chilies, or prik chi faa, are crucial for adding a moderate amount of heat without overwhelming the other flavors. These are large Thai chilies, offering a fresh heat that complements the other tastes.
Oil – Use a neutral oil with high smoke point, like vegetable oil or canola oil.

Cooking instructions

1. Heat oil in your wok over medium. Sauté garlic until golden and fragrant.

2. Toss in the pork and stir-fry it until it’s cooked through yet tender.

Pork pieces cooking in a rich, brown stir-fry sauce in a wok.

3. Add all your sauces and seasonings: Thai chili paste, golden mountain sauce, oyster sauce, and white sugar. Thoroughly mix and coat each piece of pork with sauce.

Stir-fried pork with chili paste and vegetables in progress.

4. Add your prepped onions and chilies into the mix. Stir-fry until they reach your desired level of softness and coat with sauce.

Final stir-fry stage of moo pad prik pao with pork, vegetables, and chilies, ready to be served.

5. Take your wok off the heat, sprinkle in green onions, and give everything one final stir. Serve immediately with rice.

Hungry for more Thai spicy pork recipes? Try one of these:

Kitchen tools

Cutting board and chef’s knife
Measuring spoons and cups
Large wok pan with spatula

How to serve

Serve your pad prik pao pork hot straight from the wok. Pair it with a side of jasmine rice to soak up that tasty stir-fry sauce.

Garnish with a sprinkle of fresh cilantro or sliced green onions.

Close-up of sizzling Thai spicy stir-fried pork in a wok pan.

Complete with a light salad like som tum Thai (green papaya salad), or a side of healthy Thai vegetables stir-fry.

How to store and reheat

Leftovers can be stored in an airtight container in your refrigerator for up to three days.

Reheating instructions: Simply reheat it in a skillet over medium heat until heated through. Alternatively, you can microwave it.

Frequently asked questions

Can I make this with other meat?

Of course. Simply swap the pork for chicken, beef, or even seafood like shrimp. Vegetarians can opt for tofu and swap the oyster sauce for a mushroom-based sauce.

Is this recipe spicy?

Yes, this stir-fry has a spicy kick from the chilies and the chili paste. You can easily adjust the heat level by using less chili paste or chilies.

What if I don’t have golden mountain sauce?

Substitute it with soy sauce at a 1:1 ratio.

More spicy stir-fry recipes you’ll love

Pork belly chili recipe (moo pad prik)
Pad kra pao (Thai holy basil stir-fry)
Pad kee mao (drunken noodles)
Thai basil pork belly
Pad kana moo krob

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