50min 4 ppl
Khao Pad Goong
20 minutes
4 people
Medium31–60 min or 7–12 steps
20 min · 7 steps
Medium: 31–60 min or 7–12 steps
430 kcalper person
Protein 28g
Carbs 47g
Fats 14g
About this dish
Day-old jasmine rice tossed hard and fast in a hot wok with king prawns, egg and garlic, seasoned simply with soy and fish sauce and served with lime.
Allergy Info
Gluten, Eggs, Soya, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Onionfinely diced1
- Garlic clovesfinely chopped3 cloves
- Spring onionssliced3
- Limescut into wedges, to serve1
Fish & Seafood
- Raw King Prawnspeeled and deveined350 g
Dairy & Eggs
- Eggslightly beaten2
Dried Goods
- Jasmine ricecooked and cooled, preferably a day ahead600 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Fish sauce1 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Peel and devein the prawns, finely dice the onion and chop the garlic.
Approx. 5 minutes
2
Heat 1 tablespoon of the vegetable oil in a wok over high heat and stir-fry the prawns for 4 minutes until pink, opaque and reading 63°C on a meat thermometer. Remove and set aside.
Approx. 4 minutes
3
Heat the remaining oil in the same wok and fry the onion and garlic for 2 minutes until fragrant.
Approx. 2 minutes
4
Push to one side, pour in the beaten eggs and scramble for 1 minute until just set.
Approx. 1 minute
5
Add the cooked rice, breaking up any clumps, and toss for 4 minutes until heated through.
Approx. 4 minutes
6
Return the prawns to the wok, add the light soy sauce, fish sauce and white pepper, and toss for 2 minutes until evenly coated.
Approx. 2 minutes
7
Stir through the spring onions and serve with lime wedges.
Approx. 2 minutes
