Khao pad naem

AT A GLANCE

  • Serves 4 people

This Thai-style fried rice is simple home-cooking at its best and the fermented component, Thai fermented pork sausage, is bought in - it couldn't be simpler.

  • 2 tbsp vegetable or peanut oil
  • 180 gm naem (Thai fermented pork sausage; about 4 small), cut into 1cm pieces (see note)
  • 5 garlic cloves, finely chopped
  • 2 birdseye chillies, thinly sliced
  • 1 white onion, finely chopped
  • 500 gm cooked long-grain rice
  • 2 tbsp fish sauce, plus extra to taste
  • 1 tbsp soy sauce
  • 2 tsp caster sugar
  • 2 eggs, lightly beaten
  • 4 spring onions, thinly sliced
  • 1 cup (loosely packed) coriander, coarsely chopped
  • 2 Lebanese cucumbers, thickly sliced
  • To serve: roasted peanuts, lime wedges and Sriracha sauce
01   Heat oil in a large work over high heat until smoking. Add naem, garlic, chilli and onion, and stir-fry until fragrant and golden (4-5 minutes). Add rice, stir-fry until heated through (1-2 minutes), then add half the fish sauce, soy sauce, sugar and ¼ tsp freshly ground white pepper, stir, then push rice to one side of wok. Combine eggs with remaining fish sauce in a small bowl, pour into wok and stir occasionally until just set (1-2 minutes). Stir cooked egg through rice and stir-fry until rice is golden (4-5 minutes). Season to taste with extra fish sauce if necessary, then serve hot topped with spring onions, coriander, cucumber and roasted peanuts, and with lime wedges and Sriracha sauce.

Note Thai fermented pork sausage is available from select Asian grocers.

Topics:

WINTER, DRINK SUGGESTION, GARLIC, MAIN, RICE, CUCUMBERS, CORIANDER, CHILLIES, SAUSAGES, THAI

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

COLD, CRISP PILSNER-STYLE LAGER. , suggested by MAX ALLEN

FEATURED IN

Jul 2015

Jul 2015

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