Kao Pad Thai Fried Rice

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.

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? :) 

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.

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.

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!

Best wishes for a wonderful new vibrant week!
Christa