Khao Pad
ข้าวผัด
Khao Pad is Thai fried rice, wok-tossed with egg, spring onions, and your choice of protein. Simple, fast, and deeply satisfying, it's a staple on every Thai menu and the perfect dish when you want something familiar but delicious.
Cultural Origin
Khao pad, Thai fried rice, is a direct descendant of Chinese fried-rice traditions brought by Teochew and Hokkien immigrants who settled in Bangkok and other ports from the 18th century onward. The Thai adaptation lightens the seasoning to fish sauce, white pepper and a squeeze of lime, and is almost always served with cucumber slices and a wedge of lime. It became a household and shophouse staple across the country and is now eaten everywhere from market stalls to royal canteens.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok version is lightly seasoned with fish sauce and soy, often with crab, shrimp or Chinese sausage and served with cucumber and lime. |
| Southern | Southern khao pad is sometimes coloured with turmeric and includes more chili, prawns or salted fish. |
| Isaan | Isaan-style fried rice is often made with leftover sticky rice and seasoned with pla ra or nam prik, giving it a funkier note. |
Allergens & Sensitivities
Key Ingredients
- jasmine rice
- eggs
- spring onions
- soy sauce
- white pepper
Where to Try It
Every restaurant in Thailand serves Khao Pad — street stalls and late-night spots do it especially well.
Tips
- Day-old rice produces far better fried rice than freshly cooked — restaurants always use it.
- Order it with crab (khao pad poo) for a Thai coastal treat.