Spicy stir-fried shrimp with roasted chili paste (Goong pad nam prik pao) from The Better-than-Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home (page 176) by Danette St. Onge

  • scallions
  • roasted chile paste with soybean oil
  • Show all ingredients...

  • EYB Comments

    Can substitute light brown sugar or granulated sugar for palm sugar; and mussels, clams, scallops, calamari, fish, meat, or tofu for shrimp.

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Notes about this recipe

  • Eat Your Books

    Can substitute light brown sugar or granulated sugar for palm sugar; and mussels, clams, scallops, calamari, fish, meat, or tofu for shrimp.

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