Khao pad kai is the cornerstone of Thai street food, known for its deep umami flavor and dry, fluffy texture. Making it at home requires high heat and chilled rice to replicate that professional texture without an industrial wok.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 400 g cold cooked jasmine rice
- 300 g diced chicken breast
- 2 beaten eggs
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tsp palm or white sugar
- 3 tbsp vegetable oil
- 2 cloves minced garlic
- 1 wedged red onion
- 100 g mixed peas and diced carrots
- 2 stalks chopped spring onion
- lime wedges to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 120 min
Spread the cooked rice on a baking sheet and chill for at least two hours; when ready, pat dry with a kitchen towel and separate grains with a fork to guarantee a loose texture.
- Step 2 Cut 5 min
Dice the chicken breast into two-centimeter cubes for even cooking and mince the garlic finely to prevent burning during the rapid stir-fry.
- Step 3 Pan 3 min 200 °C
Place the wok over high heat until it begins to lightly smoke, add the oil, and spread the chicken in a single layer; let it rest for one minute before moving to achieve a golden sear.
- Step 4 Pan 2 min
Push the chicken to the wok's edge, pour the beaten eggs into the center, and stir rapidly with a silicone spatula until they set into loose curds without remaining liquid.
- Step 5 Pan 2 min
Add the garlic, red onion wedges, and vegetable mix; stir-fry over high heat for two minutes, tossing constantly until the onion loses its opacity.
- Step 6 Mix 4 min
Add the cold rice, fish sauce, soy sauce, and sugar; mix with back-and-forth motions for four minutes so the grains absorb the seasonings and toast slightly.
- Step 7 Serve 1 min
Remove the wok from heat, fold in the chopped spring onion, adjust seasoning if needed, and serve immediately in warm bowls accompanied by fresh lime wedges.