Khao pad is Thai fried rice, an everyday dish that uses the previous day's rice just like its Chinese counterpart. The shrimp and fish sauce give it a characteristic umami profile. It is served at street breakfasts and as a quick dish throughout the kingdom.
Thai
khao pad thai
Thai khao pad: fried rice with shrimp, egg and fish sauce.
- thailand
- Main course
- Light
- High protein
- Low fat
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 20 g
- Fiber 2 g
- Carbohydrates 54 g
- Fat 10 g
- Sodium 880 mg
Story behind the dish
Preparation
Khao pad Thai is a Thai preparation with easy difficulty. Reserve about 22 minutes in total (10 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 cups of cold cooked jasmine rice.
- Have ready: 200 g of peeled shrimp.
- Have ready: 2 eggs.
- Have ready: 3 cloves of minced garlic.
- Have ready: 1 onion, cubed.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat wok over high heat with oil; sauté garlic and onion 1 minute
Heat wok over high heat with oil; sauté garlic and onion 1 minute. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Add shrimp and cook for 2 minutes until pink.
Add shrimp and cook 2 minutes until pink.
-
push aside
Push aside, add scrambled eggs and mix.
-
Add cold crumbled rice; sauté for 4 minutes, stirring
Add cold crumbled rice; sauté for 4 minutes, stirring. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Season with fish sauce
Season with fish sauce, soy and sugar; add tomato.
-
Serve with chives
Serve with chives, cilantro, cucumber and lime wedges.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with chicken or tofu according to preference.
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