ข้าวผัดเผ็ด

Origin

Khao pad phet is one of Thailand's most popular dishes, originating from central Thailand. It began as a way to repurpose leftover rice from previous meals, transforming it into a flavorful dish. The spiciness of this dish draws inspiration from local culinary wisdom that emphasizes making the most of available ingredients.

Characteristics and Flavor

Khao pad phet features fluffy, slightly crispy outer grains with soft, tender centers, colored golden yellow by coconut milk and dried chilies. Its bold flavor comes from black pepper and bird’s eye chilies, complemented by the aromatic notes of garlic, soy sauce, and fish sauce. The heat builds gradually with each chew.

Ingredients

Cold cooked rice, fried egg, minced garlic, bird’s eye chilies, dried chilies, fish sauce, soy sauce, coconut milk, vegetable oil, chopped scallions

Serving Method

Serve hot, accompanied by raw bean sprouts, sliced lime, and fresh vegetables such as white cabbage. Pair with sweet fish sauce or miso soup to balance the spiciness.

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