Phad Prik Nuea Pattaya

Pattaya-style Chilli Fried Beef


In this dish, the reference to Pattaya comes about because of the city’s huge Chinese population and the fact that stir-fried dishes typically feature in Chinese meals. This simple but tasty stir-fry is best eaten with plain white rice, and if desired, washed down with an icy cold beer.


  • 3 tablespoons cooking oil
  • 10 dried Chinese mushrooms, soaked to soften and thinly sliced
  • 500 g beef tenderloin, thinly sliced
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce (nam pla)
  • 1 onion, peeled and sliced in rounds
  • ¼ green capsicum (bell pepper), cut into cubes
  • ¼ red capsicum (bell pepper), cut into cubes
  • 140 g canned sour bamboo shoot, sliced
  • a handful of Thai sweet basil (bai horapa)
  • 1 teaspoon cornflour, mixed with 1 tablespoon water
  • 1 spring onion, chopped

Chilli Paste

  • 8 red chillies, sliced
  • 2 bird’s eye chillies, sliced
  • 3 cloves garlic, peeled


  1. Prepare the chilli paste. Using a mortar and pestle or blender, pound or process the ingredients into a fine paste.
  2. Heat the oil in a wok over medium heat. Add the chilli paste and stir-fry until fragrant.
  3. Add the mushrooms and stir-fry until tender.
  4. Add the beef, oyster sauce, sugar and fish sauce. Stir-fry for another 3 minutes.
  5. Add the onion, capsicums, bamboo shoot and basil leaves. Mix well.
  6. Stir the cornflour mixture and add to the wok. Stir-fry for a few minutes until the sauce thickens slightly.
  7. Dish out and garnish with spring onion. Serve hot with rice.