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
Allergen information: may contain crustaceans, eggs, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
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
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
In a small bowl, whisk together the fish sauce, lime juice, and sugar for the sauce.
About 1 min
- 3
Heat cooking oil in a large wok or skillet over medium-high heat.
About 1 min
- 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
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
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
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
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
Taste and adjust seasoning if needed, adding more fish sauce or lime juice to your preference.
About 1 min
- 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
Store leftover Khao Pad Tom Yum in an airtight container in the refrigerator.
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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