Goong Pad Kratiem Prik Thai
This thai garlic pepper shrimp recipe flash-fries shell-on prawns until crisp, then tosses them in a hot wok with a mound of golden garlic, cracked black pepper and a salty-sweet fish sauce glaze. One serving is about 150 g. It serves 4 and is ready in 25 minutes, with jasmine rice on the side.
Pad kratiem — dishes stir-fried with garlic — is one of the oldest Thai cooking styles, and garlic-pepper prawns are a fixture of Bangkok's street stalls and seafood restaurants, where the dish is cooked to order in a blazing wok and eaten with rice. White pepper, not chilli, gives the heat, which sets it apart from the chilli-heavy stir-fries around it.
Pairs well with: Steamed jasmine rice and a cold cucumber salad.
Provenance
Thailand
Thai Street-Food Classic
East & South Asia
Time Dedication
25m
15m prep • 10m cook
Batch Yield
4 Servings
193 kcal per serving
1 serving ≈ 150 g
Technical Skill
Easy
Easy (Quick Stir-Fry)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Thai Street-Food Classic
Photo: T.Tseng, CC BY 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $4–5 per serving at home (USD)
A home version of the Thai street-stall dish goong pad kratiem; no official standard recipe exists, so the method follows widely used Thai cooking practice.
Execution Methodology & Culinary Technique
Prep Stage: Peel the Garlic & Ready the Prawns
15 Mins • Chopping & Marinating
Mince most of the garlic and slice the rest thin for the crispy topping. Toss the dried prawns in cornstarch, then mix the fish sauce, oyster sauce, sugar and lime juice in a small bowl so the wok work takes seconds.
Maestro Tip: Pat the prawns bone-dry — wet shells steam instead of crisping in the oil.
3 Mins Medium heat, about 160°C (320°F)
Heat half the oil in a wok over medium heat and fry the sliced garlic, stirring, until pale gold, about 2 minutes. Lift it out with a slotted spoon and drain on paper — it keeps crisping as it cools.
Pull the garlic out early; it goes from gold to bitter in seconds.
Done when: Pale gold, crisp slices; do not let them brown.
4 Mins Hot oil, about 180°C (350°F)
Raise the heat, add the remaining oil, and fry the prawns in one layer for about 1 minute per side until the shells turn pink and crisp. Remove and drain. The prawns must reach 63°C (145°F) inside.
Do not crowd the wok — fry in two batches if needed so the oil stays hot.
Done when: Shells pink and crisp; flesh opaque white, 63°C (145°F) inside.
2 Mins Medium-high heat
Leave 1 tablespoon of oil in the wok, add the minced garlic and the black pepper, and stir-fry for 30 seconds until the garlic smells sweet and nutty.
Keep the garlic moving so it colours evenly without burning.
Done when: Garlic fragrant and lightly golden; pepper toasty.
2 Mins High heat
Return the prawns to the wok, pour in the sauce, and toss for 1–2 minutes until every prawn is glazed and the sauce clings. Add the spring onions and toss once more.
The sauce should coat, not pool — if it is thin, toss 30 seconds longer.
Done when: Prawns glossy with glaze; sauce thick enough to cling.
1 Min Off the heat
Tip onto a warm plate, scatter over the crispy garlic and coriander, and serve at once with jasmine rice.
Serve immediately — the shells lose their crispness as they sit.
Done when: Prawns hot, crisp and glossy, topped with golden garlic.
Finishing Touches & Plating
Serve at once while the shells are still crisp — the garlic-pepper glaze is best hot, spooned over jasmine rice.
Nutritional Physiology & Benefits
Energy
193
kcal / serving
Protein
21g
Complete AA
Carbs
11g
Complex
Fats
8g
Healthy
| Energy | 193 kcal |
| Protein | 21 g |
| Carbohydrates | 11 g |
| Fat | 8 g |
| Fibre | 0.7 g |
| Sugar | 2.4 g |
| Sodium | 416 mg |
| Energy | 129 kcal |
| Protein | 14.1 g |
| Carbohydrates | 7.1 g |
| Fat | 5.4 g |
| Fibre | 0.5 g |
| Sugar | 1.6 g |
| Sodium | 277 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Prawns supply selenium, iodine and vitamin B12, garlic adds manganese, and coriander adds vitamin K.
High-Protein, Light Dinner
Prawns give 21.2 g of protein per serving at just 193 kcal, so the dish is filling without being heavy.
Selenium & Iodine from Prawns
Prawns are a natural source of selenium and iodine, minerals that support normal thyroid function.
Garlic & Black Pepper
Garlic and black pepper give the dish its heat and aroma with almost no calories.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Steamed Jasmine Rice
Plain jasmine rice soaks up the garlic-pepper glaze and cools the peppery heat.
Vegetables
Cucumber Salad
Cold, crisp cucumber with a little vinegar cuts the richness of the fried prawns.
Soups
Tom Yum Soup
A small bowl of hot-sour soup before the prawns opens the appetite the Thai way.
Drinks
Thai Iced Tea
Sweet, milky iced tea tames the black pepper heat between bites.
Complete menu
Serve the prawns over steamed jasmine rice with a cucumber salad and a bowl of tom yum soup — the rice soaks up the garlic-pepper glaze and the soup adds heat.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Undercooked Prawns
Prawns must reach 63°C (145°F) and turn fully opaque — raw prawns can carry bacteria. This is general food information, not medical advice.
Eating the Shells Whole
The shells are crisp but sharp and hard to digest — peel them at the table and eat the meat. This is general food information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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