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Kao Pad Thai Fried Rice

9/2/2015 0 Comments
 
Take your senses to Thailand over a big steaming bowl of Kao Pad Thai Fried Rice. Perhaps you envision the tropical beaches that look like they are out of a movie, or that you are dining at a large royal palace, visiting a temple afterwards and seeing the many Buddha figures. Maybe you envision this meal in the fast paced city at a styling restaurant. Or maybe reality will sink in that you are just at home in your comfy clothes enjoying a dish of homemade Kao Pad Thai Fried Rice. At least for the duration of the meal you can try to envision being swept away, if only for a moment. The savory flavors whirled together had my husband and I both eating every last bite and I can only hope the same for you.

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Cups of fresh vegetables are stir-fried in a wok with rice and covered in a homemade Thai Red Chili Hot Sauce, served with cucumber slices on the side. "Gin khao yung" - Have you eaten yet? :) 
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This recipe is almost exactly like the Thai Chili Lime Vegetable Stir Fry with Rice, the only difference is how it is prepared and presented. I like to make the Thai Chili Lime Vegetable Stir Fry and follow up with the Kao Pad Thai Fried Rice the following day.
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Vegan, Gluten-Free, Refined Sugar Free, Nut-Free

Ingredients:
  • 1 1/2 Cups Rice (Pre-cooked, cold from fridge)
  • 1 batch Thai Red Chili Hot Sauce
  • 2 Tbsp. Coconut Oil or preferred
  • 3/4 Cup Sliced Red Onion
  • 1 Cup Broccoli Florrets
  • 1/2 Cup Carrot Slices - Sliced Thin
  • 1 Large Clove of Garlic - Minced
  • 3/4 Cup Sweet Peas - Sliced in Thirds
  • 1 Roma Tomato Chopped
  • Handful Fresh Cilantro
  • 6 Slices Cucumber
  • Few slices of lime for garnish

Peaceful Preparation:
  1. Prepare the rice one day in advance.Cold rice will provide a less sticky stir-fry.
  2. Prepare the Thai Red Chili Hot Sauce and set aside. Click the link for the easy recipe.
  3. Wash and chop the vegetables.
  4. Heat 1 Tbsp. of coconut oil in a wok over medium-high heat. Roll the oil around. Add the onion and saute, let it begin to caramelize, add the garlic and stir. Add the balance of the vegetables, saute for 2-3 minutes. Add additional coconut oil if needed and add the cold rice. Saute for 2 minutes, add the batch of Thai Red Chili Hot Sauce, fresh tomatoes and cilantro and mix well.
  5. Serve with a few slices of cucumber and lime.
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I hope you all enjoy this recipe and have a great week! My cookbook arrived Friday and I'm so  excited with how it turned out! Watch this short video to see more.
Gerald even took me out to celebrate!
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Best wishes for a wonderful new vibrant week!
Christa
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    Meet Christa

    Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

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    • Dessert >
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