Method
- Break up the cold rice with wet fingertips so each grain separates. Lumps will steam, not fry. If the rice is dry, sprinkle a teaspoon of water and toss.
- Heat the wok over the highest flame until it smokes faintly. Add oil and swirl. Drop in garlic and the white parts of spring onion; stir for ten seconds.
- Add the protein and stir-fry until just cooked through — about ninety seconds for prawns, two minutes for chicken or pork. Push to one side of the wok.
- Crack the eggs into the empty side. Let them set for fifteen seconds, then break and scramble loosely. Bring the protein over and combine.
- Tip in the rice. Toss and press it against the wok face for thirty seconds at a time, then flip and repeat. You're looking for occasional browned grains and a smoky char — the elusive wok hei.
- Season with fish sauce, soy, sugar, and white pepper. Toss until evenly coloured. Off heat, fold in the green spring onion. Serve with cucumber, a lime wedge, and a small dish of chilies in fish sauce on the side.
Common questions
Can Khao Pad be made ahead?
Khao Pad is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is Khao Pad spicy?
Khao Pad as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Khao Pad vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Khao Pad to make at home?
Khao Pad is approachable for a home cook with basic stove skills — total time about 18 minutes, no special technique required.
Can Khao Pad be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Khao pad is breakfast, lunch, and a refrigerator-clearance dinner — the most everyday dish in Thailand. The cucumber slices on the side aren't garnish; they're a palate cleanser between bites. The small dish of nam pla prik (fish sauce with chopped chili and lime) is non-negotiable: Thais season at the table, every bite, to match their own palate. White pepper, not black, is the marker of a proper Thai-Chinese kitchen — black pepper is for farang versions.
