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Pad Prik Sod Recipe (Thai Chili Chicken Stir-Fry)

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Pad prik sod recipe is perfect for a Thai chili chicken stir-fry that’s so tender and deliciously spicy with crunchy vegetables, all in just 20 minutes! Perfect for a quick weeknight dinner, this light dish is delicious over steamed rice but works great as an easy side too.

Pad prik sod, stir-fried chicken with fresh chili and vegetables served with steamed jasmine rice.

Also check out some of my other authentic Thai chicken stir-fry recipes! Try the reader’s favorite pad priew wan, the peppery Thai garlic pepper chicken, or this classic pad krapow chicken recipe.

What is pad prik sod

Pad prik sod is a classic Thai chicken stir-fry with chilies and onions, coated in a savory, sweet, and spicy sauce. Beloved for its simple preparation, it’s the go-to for a quick meal that’s full of Thai flavors.

Chicken stir-fry with chili

This Thai dish, also known as gai pad prik sod, is a total winner. My hubby has nailed this recipe to perfection, whipping it up weekly for the past three years!

Thai gai pad prik sod with red chilies, green onions, and chicken served next to steamed rice on a banana leaf over a bamboo table.

The large red and green chilies and onions bring a delightful crunch, and the green onions add a refreshing note.

But the best thing about it is definitely the pad prik sod sauce – a perfect blend of savory, sweet, and spicy, perfectly resembling the key flavors of Thai cuisine.

Close-up of Thai chili chicken stir-fry with slices of fresh chili, crisp green beans, and steamed rice on a plate.

We often pair this easy stir-fry with jasmine rice, but it’s great with a combo of Thai sticky rice and spicy salads too!

Why try this recipe

  • Easy weeknight Thai chicken stir-fry: Whip up this simple dish in just 20 effortlessly minutes! Perfect for cozy evenings, it delivers all the bold and spicy flavors of Thai cuisine at home.
  • It’s versatile and easy to customize: You can easily switch up the protein with pork, beef, or seafood. Make it vegetarian by swapping chicken for tofu. Make it less spicy by using fewer chilies or removing the seeds.
  • It’s healthy and nutritious: This authentic Thai pad prik sod chicken recipe is low in calories but packed with nutrients from the fresh vegetables. It’s made with lean chicken breast and is so light on the stomach, perfect for diets!
  • Perfect for the home cook: With simple preparation and common ingredients, this recipe is doable for every home cook.

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.


Top-view of ingredients for pad prik sod featuring chicken, dark soy, light soy, oyster sauce, white sugar, garlic, onions, green onions, and prik chi faa chilies.
  • Chicken – Choose chicken breast for a lean option, or opt for chicken thighs for a richer taste. Make sure not to overcook the chicken.
  • Large green and red chilies – Large chilies are a key factor of pad prik sod chicken. Use Thai long chili, prik chi faa if available.
  • Green onions – Scallions add a mild, slightly sweet flavor and a layer of freshness. Feel free to garnish with freshly chopped green onions before serving.
  • Onions – Onions add a hint of natural sweetness, balancing the spiciness of the chilies. I like them crunchy, but you can sauté until they are soft if that’s what you prefer.
  • Garlic – A staple in Thai cooking and the base of many stir-fry dishes.
  • Light soy sauce – Gives the chicken and veggies a savory flavor without overpowering the taste of the vegetables.
  • Dark soy sauce – A splash of dark soy darkens the dish, giving it a glossy hue.
  • Oyster sauce – Oyster sauce is the hallmark of Thai stir-fries, infusing it with savory flavors.
  • White sugar – A touch of sugar is needed to balance out the spicy and salty flavors.

Cooking instructions

Sliced red and green Thai chilies, chopped white onions, and fresh green onions stalks prepared for Thai cooking.

1. Slice the red and green chilies, remove the seeds if you prefer a milder heat. Chop the white onions into large chunks. Cut the green onions into long pieces.

Step-by-step preparation of Thai pad prik sod with garlic sautéing, chicken being cooked, chilies and onions added, and green onions for the final touch.

2. Heat oil in a wok or large frying pan over medium heat. Sauté minced garlic until fragrant.

3. Add sliced chicken, stirring until the chicken is partially cooked.

4. Mix in the light soy sauce, dark soy sauce, oyster sauce, and white sugar. Mix thoroughly before continuing.

5. Toss in the sliced chilies and onions, stir-frying until the chicken is fully cooked, and the vegetables are tender to your liking, or 1–2 minutes.

6. Turn off the heat and stir in the green onions until they are slightly wilted. Serve immediately.

Kitchen tools

  • Non-stick wok with spatula or large frying pan
  • Cutting board and chef’s knife
  • Measuring spoons and cups

Tips for stir-frying

  • Adjust to taste before serving: Before serving, taste and adjust the seasoning if needed. If it’s too spicy, try adding a bit more sugar. Add a splash of extra soy sauce for more saltiness.
  • Avoid overcrowding the wok: Overcrowding can lead to steaming, which can make the ingredients soggy. Cook in batches if needed.
  • Prep before cooking: Make sure all your ingredients are chopped and prepped before stir-frying.

How to serve

Serve this delicious pad prik sod over rice as a main-dish or with Thai sticky rice for a complete Thai meal. Sprinkle with freshly chopped green onions or even crushed peanuts before serving.

Optionally, add a light side like a spicy som tum Thai or a crunchy long bean salad. A side of simple Thai vegetables stir-fry is perfect for those following a healthy diet.

How to store and reheat

Let the leftovers cool before transferring them to an airtight container. Store the container in the fridge and the leftovers will stay fresh for up to 3 days.

Reheating instructions: Reheat on the stove over medium heat. As a last-minute resort, use the microwave.

Frequently asked questions

Is this recipe gluten-free?

No, this recipe calls for soy sauces which contain gluten.

Can I make pad prik sod vegetarian?

Yes! Swap the chicken for tofu or add extra vegetables. Use a vegetarian oyster sauce alternative like mushroom sauce.

More Thai chicken recipes you’ll love

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Pad Prik Sod Recipe (Thai Chili Chicken Stir-Fry)

Pad prik sod, stir-fried chicken with fresh chili and vegetables served with steamed jasmine rice.
This recipe for pad prik sod features tender meat, crunchy vegetables, and an irresistible stir-fry sauce.
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Ingredients

  • 2 tablespoons oil
  • 3 cloves garlic minced
  • 3.5 ounces chilies Thai long chili, prik chi faa
  • 10.5 ounces chicken
  • 1/2 onion chopped
  • 0.7 ounces green onions roughly chopped
  • 1/2 teaspoon dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon white sugar

Instructions

  • Slice the red and green chilies, remove the seeds if you prefer a milder heat. Chop the white onions into large chunks. Cut the green onions into long pieces.
  • Heat oil in a wok or large frying pan over medium heat. Sauté minced garlic until fragrant.
  • Mix in the light soy sauce, dark soy sauce, oyster sauce, and white sugar. Mix thoroughly before continuing.
  • Toss in the sliced chilies and onions, stir-frying until the chicken is fully cooked, and the vegetables are tender to your liking, or 1–2 minutes.
  • Turn off the heat and stir in the green onions until they are slightly wilted. Serve immediately.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • For a mild dish, use fewer chilies or remove the seeds.
  • Feel free to switch up the protein with pork, beef, or even tofu.

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