Nam prik pao chicken is a Viet-names dish that is easy to cook and has a delicious taste. The dish is made of chicken breast meat stir-fried with chili and garlic. Nam prik pao chicken is highly popular in the restaurant and market all over the country. The chicken is cut into small pieces and fried it with chili and garlic. The dish is served with noodles and garnished with onions, bean sprouts, shredded cabbage, and carrots.

“Nam prik pao chicken with crispy noodles” is a Vietnamese noodle dish made from noodle, meat and vegetable. It is served with a fresh dipping sauce. Noodles and vegetables are stir-fried in a soy sauce and spices, and then served with a dipping sauce made from fish sauce, chili, garlic, sugar, lemongrass, and lime juice. The dish is one of Vietnamese cuisine.

Nam prik pao is a popular Thai dish that uses chicken and a variety of vegetables in a tasty broth. What makes this dish unique is the crispy noodles. Most people assume that the crispy noodles are the main ingredient in the dish, but this is not so. Nam prik pao is mostly about the broth and the chicken, and the crispy noodles are just a tasty, crunchy addition.

Nam prik pao is a delicious side dish that works well with tom yum goong (hot and sour prawn soup) or any tom yum soup, or as a dip. It’s utilized in noodle dishes as well as fried rice. This time I made crispy noodles with Nam prik pao chicken and veggies; instead of chicken, you could use paneer or prawns. With the spicy and sweet sauce, the crispy noodles will provide a crunchy bite (Nam prik pao). As an appetizer or main meal, this dish is delicious. I made the Nam prik pao chicken hot, but you may make it mild if you want. Instead of boiling noodles, I used crispy fried noodles from an American chopsuey meal.


  • 3 tbsp. oil
  • 100 gms or more of chicken
  • 4 tbsp nam prik pao
  • a pinch of salt (to taste)
  • 1/2 teaspoon chili flakes
  • 3 spring onions
  • 2 green chilies, sliced
  • a handful of cabbage
  • 4 to 5 florets cauliflower
  • 1/2 carrot (julienne sliced)
  • a quarter of a yellow capsicum
  • a quarter of a red capsicum
  • 3 tbsp. spring onions (white part)
  • a pinch of pepper powder
  • 1 tsp light soy sauce
  • 1/2 teaspoon sugar
  • 1/2 onion (chopped or sliced)
  • 1 1/2 cup or a handful of cooked fried noodles


  • Prepare the veggies by cutting or slicing them into one form, such as carrot sticks or lengthwise slices.
  • Spring onions, green chilies, and onion chunks should all be sliced or chopped.
  • I cooked the noodles ahead of time and had them on hand. You may cook extra and keep it in an airtight jar to use as needed.
  • 1 tbsp oil 1 tbsp oil 1 tbsp oil 1 tbsp oil 1 tbsp oil 1 tbsp When the pan is heated, add the cabbage, cauliflower, and white portion of the spring onions, and cook for 3 minutes, keeping the vegetables crisp.
  • Mix in the red and yellow capsicums, light soy sauce, sugar, and salt to taste. Transfer to a platter after 2 minutes of tossing.
  • Add 2 tbsp oil to the same pot or wok. When the pan is heated, add the chicken pieces and cook for a few minutes, until they are approximately halfway done.
  • Mix in the chilli flakes or crushed chilli powder well. Cook for 2 to 3 minutes on each side.
  • 2 tbsp Nam prik pao sauce, 1/2 tsp sugar, and simmer for 2 minutes, until the sauce is mixed with the chicken. Then add the green portion of the spring onions and the sliced green chilies, and cook for 1 minute. Keep stirring until the chicken is nearly done.
  • Mix in the reserved veggies and onion pieces, along with the sugar and a sprinkle of pepper powder if desired, and stir for 1 to 2 minutes.
  • Add the crispy fried noodles, which I cooked for American chopsuey, as needed, mix well, and keep mixing until everything is thoroughly combined with the chicken and veggies.
  • 2 tbsp Nam prik pao sauce, to taste, and combine thoroughly. Cook for 2 to 3 minutes, stirring occasionally. I wanted my noodles to be thoroughly mixed with the sauce rather than dry, so I added a little extra sauce, but it’s up to you. Turn off the light.
  • Serve hot and enjoy this spicy chicken with crispy noodles in Nam prik pao sauce, which also has the flavor of dried shrimps.


  • Add the veggies and noodles in proportion to the amount of sauce you’re using, so that the vegetables and noodles are thoroughly mixed with the Nam prik pao chicken sauce.
  • You may simply sauté the veggies simple and add soy sauce to the chicken as it cooks, then mix in the crispy vegetables.
  • Add the Nam prik pao sauce to your liking; my sauce has a spicy, sweet, and shrimp flavor, as well as a tamarind flavor.
  • You may cook the noodles with chilli sauce, sesame oil, and tomato ketchup, but the flavor of Nam prik pao sauce will be lost.
  • You may serve the chicken and veggies without the noodles, or you can mix the Nam prik pao sauce into rice and serve it as fried rice or on top of a fried egg. This sauce was very wonderful in my Tom yum or Tom yam soup (Thai spicy soup) with both chicken and shrimp.


This is a traditional Thai dish, containing a variety of ingredients often found in Thai cuisine. It is very easy to make and can be made in a variety of ways depending on the ingredients that you choose to use.. Read more about pad kee mao and let us know what you think.