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Khao Pad

Serves 4 to 6 Entree chicken, Poultry

Khao Pad

Khao Pad, a staple of Bangkok's bustling street food scene, is a dish that captures the essence of Thai home cooking. Crafted with day-old jasmine rice, it's a meal born from resourcefulness and tradition, often whipped up by family cooks who understand the balance of flavors that make it so beloved. This version mirrors the fried-rice carts of Bangkok, where salt is judged by hand and a generous hand with fat ensures every grain of rice is perfectly coated.

The taste is a harmonious blend of savory and aromatic, with tender chicken thigh pieces mingling with the fragrant garlic and scallions. The fish sauce and soy sauce add depth, while the tomato provides a hint of acidity that brightens the dish. The eggs, gently scrambled and folded in, lend a richness that ties everything together. Serve it up at a shared table, where each spoonful is a reminder of comfort and warmth.

Ingredients

  • 400 gday-old jasmine rice
  • 300 gchicken thigh — diced
  • 2eggs
  • 2 tbspfish sauce
  • 1 tbspsoy sauce
  • 2 clovesgarlic
  • 2scallions
  • 1tomato — diced
  • to tastefine sea salt

Method

  1. Begin by cutting the 300 g of chicken thigh into bite-sized pieces. Pat the pieces dry with a paper towel to ensure they brown properly. Season the chicken with a pinch of fine sea salt. Heat 2 tablespoons of oil in a large wok or frying pan over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Cook until the chicken is golden brown on all sides, about 3-4 minutes, and then remove from the pan and set aside.
  2. In the same pan, add a bit more oil if necessary and reduce the heat to medium. Mince 2 cloves of garlic and add them to the pan. Stir-fry the garlic until it becomes fragrant and slightly golden, taking care not to burn it.
  3. Crack 2 eggs into the pan with the garlic. Allow them to set slightly before scrambling them gently with a spatula. Cook until the eggs are just cooked through but still soft, then push them to one side of the pan.
  4. Add the 400 g of day-old jasmine rice to the pan, breaking up any clumps with your spatula. Increase the heat to medium-high and stir-fry the rice, mixing it with the eggs and garlic. Ensure the rice is evenly coated with oil and begins to take on a slight golden color.
  5. Return the browned chicken to the pan. Add 2 tablespoons of fish sauce and 1 tablespoon of soy sauce, stirring well to combine all the ingredients. Cook for another 2-3 minutes, allowing the flavors to meld together.
  6. Dice 1 tomato and slice 2 scallions. Add them to the pan and stir-fry briefly until the tomato softens slightly and the scallions are just wilted. Taste the rice and adjust the seasoning with more fine sea salt if necessary.
  7. Turn off the heat and give the rice a final stir to ensure everything is well mixed. Transfer the Khao Pad to a serving dish, garnish with additional scallion slices if desired, and serve immediately, encouraging everyone to share in the meal.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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