Picture a steaming plate of Khao Pad, with its aromatic blend of garlic, onion, and jasmine rice, inviting you to indulge.
There’s something about the simplicity and comfort of this Thai fried rice that makes it a beloved favorite.
As the ingredients transform in the hot wok, the chicken, shrimp, and scrambled eggs meld beautifully together, creating a symphony of flavors.
Let’s bring this delightful dish to life.
Kitchen Tools Required
- 1 large wok or frying pan
- 1 spatula
- 1 knife
- 1 cutting board
- 1 bowl
Ingredients
- 3 cups cooked jasmine rice, preferably day-old
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup cooked chicken, diced
- 1/2 cup shrimp, peeled and deveined
- 2 eggs, beaten
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage your time while preparing and cooking Khao Pad, follow this timeline:
- Reading & Preparation (5 minutes):
- Spend about 5 minutes reading through the recipe and gathering all the necessary ingredients and equipment.
- Prep Work (15 minutes):
- Mince the garlic and dice the onion (3 minutes).
- Dice the cooked chicken and guarantee the shrimp are peeled and deveined (5 minutes).
- Beat the eggs in a bowl (2 minutes).
- Chop the green onions and cilantro (3 minutes).
- Set out lime wedges (2 minutes).
- Cooking (10 minutes):
- Heat the wok over medium-high heat and add the vegetable oil (1 minute).
- Stir-fry minced garlic and diced onion until fragrant (2 minutes).
- Add cooked chicken and shrimp, stir-fry until shrimp turn pink (2 minutes).
- Scramble the eggs in the wok and mix with the chicken and shrimp (1 minute).
- Add the cooked jasmine rice, stirring well to combine (1 minute).
- Season the rice with soy sauce, fish sauce, sugar, and white pepper, stirring continuously (2 minutes).
- Add chopped green onions and cilantro, stir-fry for another minute (1 minute).
- Resting Time (5 minutes):
- Remove the wok from heat and let the Khao Pad rest for 5 minutes before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the wok over medium-high heat and add the vegetable oil.
Add minced garlic and diced onion to the wok and stir-fry until fragrant.
Add cooked chicken and shrimp to the wok and stir-fry until the shrimp turn pink.
Push the mixture to one side of the wok and add the beaten eggs, scrambling until cooked.
Mix the scrambled eggs with the chicken and shrimp mixture.
Add the cooked jasmine rice to the wok and stir well to combine.
Season the rice with soy sauce, fish sauce, sugar, and white pepper, stirring continuously.
Add chopped green onions and cilantro, then stir-fry everything together for another minute.
Remove the wok from heat and let the Khao Pad rest for 5 minutes before serving.
Serve hot with lime wedges on the side for squeezing over the fried rice.
Serving Tips
- Cucumber Slices: Serve with fresh cucumber slices to add a crisp crunch and balance the flavors.
- Thai Chili Sauce: Offer a side of Thai chili sauce for those who enjoy an extra kick of heat.
- Fried Egg: Top the Khao Pad with a fried egg for added richness and protein.
- Pickled Vegetables: Include pickled vegetables for a tangy contrast that complements the savory notes.
- Papaya Salad: Pair with a light and spicy green papaya salad to enhance the Thai dining experience.
Storage
To store Khao Pad, let it cool completely before transferring it to an airtight container.
Refrigerate for up to 3 days, or freeze for longer storage.
Reheat thoroughly before serving.
Freezing
To freeze Khao Pad, let it cool completely.
Then, portion into airtight containers.
Label with the date and freeze for up to three months.
Thaw in the fridge before reheating.
Reheating
To reheat Khao Pad, use a wok or frying pan over medium heat.
Add a little oil to prevent sticking.
Stir-fry briefly until heated.
This will help maintain the texture and flavor.
Final Thoughts
Khao Pad, a staple in Thai cuisine, is a versatile and flavorful dish that brings together a harmonious blend of ingredients.
Its simplicity in preparation makes it an ideal choice for a quick and satisfying meal.
Using day-old jasmine rice guarantees that the grains remain separate and absorb the savory mix of soy sauce and fish sauce perfectly.
The addition of chicken and shrimp provides a delightful combination of textures, while the aromatic cilantro and green onions add a fresh note.
The dish is further elevated by a squeeze of lime, offering a perfect balance of flavors.
With its quick cooking time and delicious taste, Khao Pad is a go-to recipe for any occasion.
Experimenting with additional vegetables or proteins can make each preparation uniquely your own.
Enjoy this Thai classic with your favorite accompaniments for a complete meal experience.
Frequently Asked Questions
Can I Substitute Jasmine Rice With Another Type of Rice?
You can substitute jasmine rice with basmati or long-grain rice. Both retain a firm texture and enhance flavor absorption, essential for achieving the dish’s signature taste. Avoid short-grain varieties as they might become too sticky.
What Are Some Vegetarian Alternatives for Chicken and Shrimp?
You can replace chicken and shrimp with tofu and mushrooms. Tofu absorbs flavors beautifully, while mushrooms provide umami depth. Opt for firm tofu for texture and shiitake or oyster mushrooms to enhance the savory profile and maintain dish integrity.
How Can I Make Khao Pad Spicier?
To spice things up, add sliced Thai bird’s eye chilies or a spoonful of sambal oelek. Incorporate these during the garlic and onion sauté phase to infuse heat uniformly, enhancing the dish’s complex, aromatic profile.
Is It Possible to Make This Dish Gluten-Free?
Yes, you can make this dish gluten-free by using tamari instead of soy sauce. Verify your fish sauce is gluten-free. Check all ingredients for hidden gluten. You’ll maintain the dish’s umami-rich flavor without compromising dietary needs.
Can I Use Frozen Shrimp Instead of Fresh Shrimp?
Yes, you can use frozen shrimp. Thaw them properly to guarantee even cooking. Frozen shrimp can offer a similar texture and flavor profile as fresh shrimp when incorporated into the dish, maintaining the dish’s authentic taste and appeal.
Khao Pad
Equipment
- 1 large wok or frying pan
- 1 Spatula
- 1 Knife
- 1 Cutting board
- 1 Bowl
Ingredients
- 3 cups cooked jasmine rice preferably day-old
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 small onion diced
- 1/2 cup cooked chicken diced
- 1/2 cup shrimp peeled and deveined
- 2 eggs beaten
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 cup green onions chopped
- 1/4 cup cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat the wok over medium-high heat and add the vegetable oil.
- Add minced garlic and diced onion to the wok and stir-fry until fragrant.
- Add cooked chicken and shrimp to the wok and stir-fry until the shrimp turn pink.
- Push the mixture to one side of the wok and add the beaten eggs, scrambling until cooked.
- Mix the scrambled eggs with the chicken and shrimp mixture.
- Add the cooked jasmine rice to the wok and stir well to combine.
- Season the rice with soy sauce, fish sauce, sugar, and white pepper, stirring continuously.
- Add chopped green onions and cilantro, then stir-fry everything together for another minute.
- Remove the wok from heat and let the Khao Pad rest for 5 minutes before serving.
- Serve hot with lime wedges on the side for squeezing over the fried rice.
Notes
