Khao Pad Tom Yum – Tom Yum Fried Rice


You can definitely go all freestyle with your Tom Yum fried rice. To mix and match ingredients that you have hiding in your pantry or fridge, the art of cooking no? I use shrimp as a source of protein for this dish, again you can toss in fried tofu, squid, chicken or pork it is entirely up to you! One thing I might have to warn you that because I want to pimp up my Tom Yum fried rice, I put a lil’ effort – that was by pounding some lemongrass, galangal and chilies. However, kaffir lime leaves are highly recommended, shame that I don’t have any of it in my kitchen at the moment. Skip this part and your Tom Yum fried rice will still be very much a Tom Yum fried rice as long as you have the essential nam prik pao (store brought Thai chili paste/Tom Yum paste).

For any style of fried rice, please use only day-old or refrigerated rice because you do not want a mushy clingy risotto type of fried rice.


Level: Super Easy

2 slices of galangal, chopped finely

3 inches lemongrass, chopped finely (bottom half of the stalk)

Kaffir lime leaves, chopped finely (center rib removed)

2 tablespoons of Thai chili paste/ nam prik pao

1 tablespoon of fish sauce

½ tablespoon of light soy sauce

1 teaspoon of sugar

2 tablespoons of lime juice

1 spring onion, chopped

2 cloves of garlic, minced

1 carrot, diced or frozen carrots

10 shrimps, deveined and peeled

1 tomato, chopped and deseeded

Cucumber, sliced

2 eggs

Vegetable oil

First, pound the galangal, lemongrass, kaffir lime leaves and chilies until fine. Or blend them. Stir in with Thai chili paste, fish sauce, light soy sauce, sugar and lime juice in a bowl. Proceed to make scramble eggs. Set aside.

In the same pan, add vegetable oil over medium high heat. Add garlic, stir for 1 minute. Stir in the diced carrots. Stir for 2 minutes then add in shrimps, cook for 2 minutes. Add in white rice. Pour the sauce over rice, make sure all grains are coated evenly. Cook for another 2 minutes then toss in the tomatoes and eggs. Cook for another 1 minute. Remove from heat and sprinkle in green onions and chilies. Serve with lime wedges and cucumber.