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Main Course

Khao Pad Tom Yum

This flavorful Thai fried rice dish combines the bright, spicy, and sour notes of Tom Yum soup with classic fried rice ingredients. It's a quick and satisfying meal that's perfect for a weeknight.

An original recipe by Forkin

Total time
35 min
Serves
2
Difficulty
Medium
Per serving
449 kcal
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Allergen information: may contain crustaceans, eggs, fish, and soy. Always check ingredient packaging if you have an allergy.

Khao Pad Tom Yum

Mise en place

Ingredients

Measurements

Converted for display; the recipe amounts stay equivalent.

Ingredients

  • 300 gcooked jasmine rice, day-old, cold
  • 150 gshrimp, peeled and deveined
  • 0.5 pcsred onion, thinly sliced
  • 100 gbutton mushroom, sliced
  • 100 gcherry tomato, halved
  • 1 pcsgalangal, thinly sliced
  • 20 glemongrass, thinly sliced
  • 2 pcskaffir lime leaf, torn
  • 1 pcsbird's eye chili, sliced
  • 1 tbspcooking oil
  • 1 pcsegg

sauce

  • 1 tbspfish sauce
  • 1 tbsplime juice
  • 0.5 tspsugar
  • 1 tspchili paste, (nam prik pao)

garnish

  • 2 tbspcilantro, chopped

Equipment

wok · large skillet · cutting board · knife · small bowl

The method

Step by step

  1. 1

    Prepare all the Tom Yum aromatics: thinly slice the galangal and lemongrass, tear the kaffir lime leaves, and slice the bird's eye chili.

    About 5 min

  2. 2

    In a small bowl, whisk together the fish sauce, lime juice, and sugar for the sauce.

    About 1 min

  3. 3

    Heat cooking oil in a large wok or skillet over medium-high heat.

    About 1 min

  4. 4

    Add the shrimp to the hot wok and stir-fry for 1-2 minutes until they start to turn pink.

    About 2 min

    Cook’s note: Do not overcook the shrimp.

  5. 5

    Add the galangal, lemongrass, kaffir lime leaves, chili, and red onion to the wok and stir-fry for another 1-2 minutes until fragrant.

    About 2 min

  6. 6

    Push the ingredients to one side of the wok, crack the egg into the empty space, and scramble it until just set.

    About 1 min

  7. 7

    Add the day-old cooked jasmine rice to the wok along with the mushrooms and cherry tomatoes.

    Cook’s note: Using day-old cold rice prevents the fried rice from becoming mushy.

  8. 8

    Pour the prepared sauce and chili paste over the rice. Stir-fry everything together for 3-5 minutes, breaking up any clumps of rice, until all ingredients are well combined and heated through.

    About 5 min

    Cook’s note: Ensure the rice gets a good sear for better texture.

  9. 9

    Taste and adjust seasoning if needed, adding more fish sauce or lime juice to your preference.

    About 1 min

  10. 10

    Serve immediately, garnished with fresh cilantro.

Per serving

Nutrition

Calories
449.4kcal
Protein
28.7g
Carbs
57.9g
Fat
11.9g
Fibre
3.5g
Sugar
5.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Khao Pad Tom Yum in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if it seems dry.

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