Khao Pad Khao Khao Krapow

Khao Pad Khao Khao Krapow is a vibrant vegetarian Thai rice dish packed with aromatic herbs and spices. This dish combines stir-fried jasmine rice with fresh vegetables and a savory sauce, creating a delightful balance of flavors and textures.

Ingredients

• Jasmine rice - 150 grams
• Water - 300 milliliters
• Vegetable oil - 2 tablespoons
• Garlic, minced - 3 cloves
• Shallots, finely chopped - 2
• Thai basil leaves - 1 cup (packed)
• Red bell pepper, sliced - 1 medium
• Carrot, julienned - 1 medium
• Green beans, chopped - 100 grams
• Soy sauce - 2 tablespoons
• Oyster sauce (vegetarian) - 1 tablespoon
• Sugar - 1 teaspoon
• Lime juice - 1 tablespoon
• Chili flakes - to taste
• Salt - to taste

Steps

1. Rinse the jasmine rice under cold water until the water runs clear. Combine it with 300 ml of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant, about 2 minutes.
3. Add the sliced red bell pepper, julienned carrot, and chopped green beans to the skillet. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
4. Stir in the cooked jasmine rice, breaking up any clumps. Add the soy sauce, vegetarian oyster sauce, sugar, lime juice, and chili flakes. Mix well to combine all the ingredients.
5. Fold in the Thai basil leaves and cook for another minute or until the basil is wilted. Adjust salt to taste.
6. Serve hot, garnished with additional basil leaves and lime wedges if desired.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 78 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 970 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 12.5 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from vegetables and herbs.
• Provides a good source of complex carbohydrates for energy.

Tags