Hot Pepper Stir Fry with Thai Basil (Pudt Prig)

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Hot Pepper Stir Fry with Thai Basil

This is not my original recipe. A friend of ours who worked at a local authentic Thai restaurant and learned all of their secret recipes generously offered a Thai cooking class for a small group of friends and this was one of the dishes that he taught us that day. He was nice enough to let me post his recipe on my blog. It takes a little bit of time to prep all the ingredients and possibly a trip to a Thai grocery store, but once all the ingredients are ready, it is relatively easy to cook and the end product is delightful!

Fish sauce

Fish sauce I used

I learned that there were some key points to make good Thai stir fry:

  • Cook quickly under high heat in a wok (if you have one) so that vegetables don’t get soggy.
  • Use a high quality fish sauce (based on my online research and inquiry for a food specialist living in Thailand, I used Tra Chang “Gold Label” fish sauce, but other brands, such as Tiparos and Golden Boy, also had high scores.
  • If possible, use Thai basil instead of regular basil. The flavor is so different and this makes your dish taste like what you eat at a Thai restaurant.

I believe you could also try different vegetables (green beans, onion, baby corn, mushrooms, etc.) and different protein (squid only, shrimp only, tofu, beef, pork, or chicken).


1 red bell pepper, seeds and ribs removed, cut into chunks
1-4 fresh Thai hot chili peppers, seeds removed
4 Tbsp fish sauce
3-4 Tbsp sugar (I used organic whole cane sugar called Rapadula)
Some oil for sautéing
0.8 lbs (350 g) squid, sliced
0.8 lbs (350 g) shrimp, peeled and deveined
4 leaves nappa, roughly sliced
1 carrot, peeled and sliced
1 green pepper, seeds and ribs removed, sliced
1 red pepper, seeds and ribs removed, sliced
1.5 cups bean sprouts
1.5 cups scallions, cut in 2-inch slices
25-30 Thai basil leaves


  1. In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 – 3 peppers = medium, 4 or more peppers = hot). Set aside.
  2. In a small bowl, mix fish sauce and sugar. Set aside.
  3. Heat oil in a wok or large sauté pan and sauté seafood. Drain and set aside. Wipe the pan.
  4. Heat oil in the same pan and sauté nappa, carrot and peppers until they are tender but still crisp.
  5. Add the chili pepper mixture and fish sauce mixture.
  6. Add bean sprouts and scallions, return the seafood to the pan, and sauté a little bit longer.
  7. Turn off the heat. Add basil leaves and stir.
  8. Infuse love and serve!

Servings: 3 – 4