{"id":614,"date":"2012-10-13T00:40:36","date_gmt":"2012-10-13T00:40:36","guid":{"rendered":"https:\/\/joeplumstead.com\/?p=614"},"modified":"2012-10-13T13:23:54","modified_gmt":"2012-10-13T13:23:54","slug":"khao-pad-pak-thai-stir-fried-rice-vegetables","status":"publish","type":"post","link":"https:\/\/joeplumstead.com\/?p=614","title":{"rendered":"KHAO PAD PAK (Thai Stir-fried Rice &#038; Vegetables)"},"content":{"rendered":"<h3><span style=\"color: #993300;\">INGREDIENTS<\/span><\/h3>\n<p>&nbsp;<\/p>\n<p>You can use any vegetables you like in this recipe.\u00a0 I shoot for either a nice color combination or, in order to clean out the fridge, I\u2019ll use just what I have on hand. I have written \u201cmore or less\u201d on some of the ingredients.\u00a0 This is to allow for personal preferences with regard to how spicy, sour or salty, as well as to allow for the addition or subtraction of vegetable ingredients.\u00a0 Ingredients such as baby corn, unsalted cashews and peanuts and fresh golden pineapple are also a nice\u2014and very genuine\u2014touch.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>4 Tablespoons vegetable oil<a href=\"https:\/\/joeplumstead.com\/?attachment_id=564\" rel=\"attachment wp-att-564\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-564\" title=\"common ground fair 100\" src=\"https:\/\/joeplumstead.com\/wp-content\/uploads\/2012\/09\/common-ground-fair-100-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><\/li>\n<li>4 cups cooked basmati or jasmine rice<\/li>\n<li>\u00bd coarsely chopped medium onion<\/li>\n<li>2 cloves minced garlic<\/li>\n<li>\u00bd cup (more or less) broccoli or asparagus cut into small pieces<\/li>\n<li>1 cup sliced button mushrooms<\/li>\n<li>\u00bd large red pepper cut into thin strips<\/li>\n<li>\u00be cup sliced summer squash<\/li>\n<li>6-8 basil leaves cut into strips<\/li>\n<li>\u00bd teaspoon ground coriander (if none, use about a quarter cup of freshly chopped cilantro\u2026if you have fresh coriander, use about a teaspoon, finely chopped or mulled with a mortar and pestle)<\/li>\n<li>2 large eggs, beaten<\/li>\n<li>Juice of 2 limes (more or less)<\/li>\n<li>\u00bd cup chicken stock or broth (more or less)<\/li>\n<li>\u00a02 Tablespoons fish sauce (more or less\u2026you can substitute with soy sauce)<\/li>\n<li>1 Tablespoon (more or less) sriracha chili sauce<\/li>\n<li>Fresh, coarsely chopped cilantro and cucumber slices for garnish<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><span style=\"color: #993300;\">PROCEDURE<a href=\"https:\/\/joeplumstead.com\/?attachment_id=637\" rel=\"attachment wp-att-637\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-637\" title=\"raw veg\" src=\"https:\/\/joeplumstead.com\/wp-content\/uploads\/2012\/10\/raw-veg1-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><\/span><\/h3>\n<p>&nbsp;<\/p>\n<p><em>Heat two tablespoons of the vegetable oil in a large skillet on a high setting.\u00a0 When very hot, add the onion, mushroom, broccoli, red pepper and summer squash and stir-fry for 2-3 minutes, then add the minced garlic and coriander and stir-fry for another minute.\u00a0 Add about half of the chicken stock or broth and allow the vegetables to steam for another minute.\u00a0 Remove the vegetables from the pan, place them in a bowl and set them aside.<\/em><\/p>\n<p><em>\u00a0<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/joeplumstead.com\/?attachment_id=639\" rel=\"attachment wp-att-639\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-639\" title=\"khao pad in pan\" src=\"https:\/\/joeplumstead.com\/wp-content\/uploads\/2012\/10\/khao-pad-in-pan1-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p><em>With the heat still on high, add the remaining oil and get it very hot.\u00a0 Pour the two beaten eggs into the pan, and stir-fry them to a very dry \u201cscramble\u201d. The eggs will begin to stick to the bottom of the pan.\u00a0 When this happens, pour the remaining chicken stock as well as the\u00a0lime juice\u00a0 fish sauce and sriracha sauce into the pan.\u00a0 The liquid will separate the eggs\u2014somewhat\u2014from the bottom of the pan. Using a large spoon or spatula, scrape <strong>all<\/strong> of the cooked eggs from the pan bottom.\u00a0 Add the cooked rice and basil and stir it into the liquid and cooked egg, allowing the rice to absorb all of the liquid and also distributing the cooked egg throughout the rice.<\/em><\/p>\n<p><em>\u00a0<\/em><\/p>\n<p><em>Return the cooked vegetables that\u00a0you&#8217;ve\u00a0set aside to the pan.\u00a0 Stir them into the rice so that they are evenly distributed.\u00a0 Serve the rice on a platter or on individual plates.\u00a0 Garnish with fresh cucumber slices and chopped cilantro.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/joeplumstead.com\/?attachment_id=641\" rel=\"attachment wp-att-641\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-thumbnail wp-image-641\" title=\"khao pad close up\" src=\"https:\/\/joeplumstead.com\/wp-content\/uploads\/2012\/10\/khao-pad-close-up1-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<h3><span style=\"color: #993300;\">NAM CHIM (A BASIC THAI DIPPING SAUCE)<\/span><\/h3>\n<p>&nbsp;<\/p>\n<p>Whether or not you serve this Khao Pad Pak as a main course or as an accompaniment to the Thai barbequed chicken (Gai Yang) recipes I have provided, it is not unusual for stir-fried rice to be served with any of a number of dipping sauces (nam chim).<\/p>\n<p>&nbsp;<\/p>\n<p>Nam Chim is the general term for dipping sauces in the Thai language.\u00a0 The word, \u201cnam\u201d\u2014water\u2014is used to describe anything of water-like consistency.\u00a0 For instance, nam plah\u2014literally translated as \u201cwater fish\u201d\u2014is the salty, dark amber-colored liquid used abundantly in Thai recipes, as well as a condiment on its own.\u00a0 Add a few thinly sliced Thai chilies (prik kee noo\u2014literally, \u201cspicy peppers shit mouse\u201d) to nam plah and you have nam plah prik (literally, \u201cwater fish spicy peppers\u201d).<\/p>\n<p>&nbsp;<\/p>\n<p>There are literally hundreds of combinations of nam chim\u2014if not thousands.\u00a0 All of them combine two or more of the five flavor groups in Thai cuisine\u2014sweet, sour, spicy, salty and bitter.\u00a0 The following is a simple base for a nam chim, using sweet, sour and spicy.\u00a0 As with any recipe, it is flexible\u2014you can increase or decrease the ingredients, as well as add other ingredients to give it more body and flavor.\u00a0 At the restaurant I use to own, I would add crushed, unsalted peanuts, minced scallions and chopped cilantro\u2014making \u201cnam tua\u201d\u2014translated as \u201cwater peanut\u201d.<\/p>\n<p>&nbsp;<\/p>\n<p>If you\u2019re feeling a little adventurous, splash a little fish sauce into this sauce after it is finished cooking to give it some genuine Thai saltiness.\u00a0 Anyway you serve it, it is a simple sauce to make.\u00a0 It goes well with my Gai Yang and Khao Pad Pak recipes, as well as a dipping sauce for fresh vegetables, any kind of seafood, fried and breaded or barbequed foods of any kind, chicken, duck and pork.<\/p>\n<p>&nbsp;<\/p>\n<p>This recipe will keep in the refrigerator\u2014and I\u2019m only guessing\u2014forever.<\/p>\n<p>&nbsp;<\/p>\n<h4><span style=\"color: #993300;\">INGREDIENTS<\/span><\/h4>\n<p>&nbsp;<\/p>\n<ul>\n<li>\u00bd cup rice vinegar<a href=\"https:\/\/joeplumstead.com\/?attachment_id=554\" rel=\"attachment wp-att-554\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-554\" title=\"common ground fair 093\" src=\"https:\/\/joeplumstead.com\/wp-content\/uploads\/2012\/09\/common-ground-fair-093-e1348962125202-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><\/li>\n<li>\u00bd cup granulated sugar<\/li>\n<li>2 Tablespoons (more or less) sriracha chili sauce<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4><span style=\"color: #993300;\">PROCEDURE<\/span><\/h4>\n<p>&nbsp;<\/p>\n<p>Put all of the ingredients in a small saucepan.\u00a0 Bring to a boil, stirring frequently to dissolve the sugar.\u00a0 Reduce the heat to low and simmer for five to eight minutes.\u00a0 Turn off the heat and allow it to cool before serving.\u00a0 It should be slightly syrupy.\u00a0 If you desire a thicker consistency, simmer it a little longer.<\/p>\n<p>&nbsp;<\/p>\n<p><em>I will be adding variations to this basic sauce in the future.\u00a0 If you experiment with your own variations, I would love to hear about them.\u00a0 If I like them, I will publish them on the blog and send credit and praise your way for the entire world to see!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS &nbsp; You can use any vegetables you like in this recipe.\u00a0 I shoot for either a nice color combination or, in order to clean out the fridge, I\u2019ll use just what I have on hand. I have written \u201cmore or less\u201d on some of the ingredients.\u00a0 This is to allow for personal preferences with [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":640,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[8,34,16,15,5,32,31,29,33],"tags":[],"class_list":["post-614","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-dipping-sauce","category-garlic","category-how-to","category-recipes","category-rice","category-stir-fry","category-thailand","category-vegetables"],"_links":{"self":[{"href":"https:\/\/joeplumstead.com\/index.php?rest_route=\/wp\/v2\/posts\/614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/joeplumstead.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/joeplumstead.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/joeplumstead.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/joeplumstead.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=614"}],"version-history":[{"count":20,"href":"https:\/\/joeplumstead.com\/index.php?rest_route=\/wp\/v2\/posts\/614\/revisions"}],"predecessor-version":[{"id":644,"href":"https:\/\/joeplumstead.com\/index.php?rest_route=\/wp\/v2\/posts\/614\/revisions\/644"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/joeplumstead.com\/index.php?rest_route=\/wp\/v2\/media\/640"}],"wp:attachment":[{"href":"https:\/\/joeplumstead.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/joeplumstead.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/joeplumstead.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}