📝 About This Recipe
Khao Pad is the quintessential Thai comfort food, distinguished from its Chinese counterparts by the use of fragrant Jasmine rice and the salty-sweet depth of fish sauce. This recipe captures the 'Wok Hei'—the breath of the wok—balancing tender grains of rice with succulent protein and the bright acidity of lime. It’s a masterful dance of simple ingredients that results in a sophisticated, aromatic meal perfect for any time of day.
🥗 Ingredients
The Rice & Protein
- 3 cups Jasmine Rice (cooked, chilled overnight is best)
- 200 grams Shrimp or Chicken Breast (cleaned and sliced into bite-sized pieces)
- 2 large Eggs (lightly beaten)
Aromatics & Vegetables
- 4 cloves Garlic (minced finely)
- 2 pieces Thai Shallots (thinly sliced)
- 1 cup Chinese Broccoli (Gai Lan) (stems sliced thin, leaves chopped)
- 1 small Tomato (cut into wedges)
- 2 stalks Green Onions (cut into 1-inch batons)
- 3 tablespoons Neutral Oil (canola or vegetable oil)
The Seasoning Sauce
- 1.5 tablespoons Thai Fish Sauce (premium quality)
- 1 tablespoon Thin Soy Sauce (Thai 'Light' soy sauce)
- 1 teaspoon Sugar (granulated or palm sugar)
- 1/2 teaspoon White Pepper (ground)
The Essential Garnish (Prik Nam Pla)
- 3-5 pieces Bird's Eye Chilies (sliced into rings)
- 1 whole Lime (cut into wedges)
- 1/2 whole Cucumber (sliced into rounds)
- 1 sprig Cilantro (for topping)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps with clean hands or a spatula. It is crucial that the rice is cold and dry to prevent a mushy texture.
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2
In a small bowl, whisk together the fish sauce, thin soy sauce, sugar, and white pepper until the sugar is mostly dissolved. Set aside.
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3
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly. Add 2 tablespoons of oil and swirl to coat the surface.
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4
Add the shrimp or chicken to the wok. Sear until the protein is about 80% cooked through (pink for shrimp, opaque for chicken). Remove from the wok and set aside.
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5
Add the remaining 1 tablespoon of oil if the wok is dry. Toss in the minced garlic and sliced shallots, stirring rapidly for 15-20 seconds until fragrant and golden.
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6
Push the aromatics to one side of the wok and pour the beaten eggs into the empty space. Let them set for 10 seconds, then scramble them lightly until they are soft-curd consistency.
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7
Add the chilled rice immediately over the eggs. Using a folding motion, toss the rice with the eggs and aromatics, pressing down gently to break up any remaining clumps.
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8
Pour the prepared seasoning sauce over the rice. Increase the heat to maximum and toss vigorously for 2 minutes, ensuring every grain is coated and the rice begins to 'jump' or pop in the pan.
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9
Add the sliced Chinese broccoli stems and tomato wedges. Toss for another minute until the stems are crisp-tender.
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10
Return the cooked protein to the wok along with the Chinese broccoli leaves and green onions. Toss for a final 30 seconds until the leaves wilt and the protein is fully cooked.
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11
Taste the rice; it should be savory with a hint of sweetness. If needed, add a touch more fish sauce.
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12
Remove from heat and serve immediately on a platter, garnished with cucumber slices, a lime wedge, and cilantro. Serve the sliced chilies in fish sauce (Prik Nam Pla) on the side.
💡 Chef's Tips
Always use day-old Jasmine rice; the low moisture content ensures the grains stay separate and chewy rather than clumping. High heat is your best friend—the 'smoky' flavor comes from the searing of the sauce against the hot metal of the wok. Don't over-crowd the pan; if cooking for more than 3 people, cook in batches to maintain the high temperature. If you don't have Chinese broccoli, you can substitute with regular broccoli florets or snap peas for a similar crunch. Thai 'Thin' soy sauce is different from Japanese soy sauce; it is saltier and less sweet, so adjust your salt levels if substituting.
🍽️ Serving Suggestions
Serve with a side of 'Prik Nam Pla' (fish sauce with chopped Thai chilies) to allow diners to customize the heat and saltiness. Pair with a cold Thai Lager or a crisp Riesling to cut through the richness of the fried rice. A side of clear cucumber soup or 'Tom Yum' soup provides a wonderful textural contrast. For a truly authentic experience, top with a crispy 'Thai-style' fried egg (Kai Dao) with a runny yolk. Always provide fresh lime wedges to squeeze over the rice just before eating to brighten the flavors.