Khao Pad Khao

Khao Pad Khao is a vibrant and aromatic vegetarian Thai rice dish featuring a medley of fresh vegetables and fragrant herbs, all stir-fried to perfection. This dish is not only delicious but also packed with nutrients, making it a healthy choice for any meal.

Ingredients

• Jasmine rice - 150 grams
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, sliced
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Green beans - 100 grams, trimmed and cut into 2 cm pieces
• Soy sauce - 3 tablespoons
• Oyster sauce (vegetarian) - 1 tablespoon
• Sugar - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh basil leaves - 20 grams, chopped
• Lime - 1, cut into wedges for serving

Steps

1. Rinse the jasmine rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
2. In a medium pot, bring 300 ml of water to a boil. Add the soaked rice, cover, and reduce to low heat. Cook for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
3. While the rice is cooking, heat the vegetable oil in a large pan or wok over medium heat. Add the minced garlic and sliced onion, and sauté for 2 minutes until fragrant.
4. Add the julienned carrot, sliced bell pepper, and trimmed green beans to the pan. Stir-fry for 5-7 minutes until the vegetables are tender yet crisp.
5. Stir in the soy sauce, vegetarian oyster sauce, sugar, and black pepper. Mix well to combine the flavors.
6. Add the cooked rice to the vegetable mixture, breaking up any clumps. Stir-fry everything together for an additional 3-4 minutes until heated through.
7. Remove from heat and fold in the chopped basil leaves.
8. Serve hot with lime wedges on the side for squeezing over the dish.

Nutrition

• Calories: 390
• Protein: 9 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in fiber from vegetables, which aids digestion.
• High in antioxidants due to the variety of colorful vegetables used.

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