Kow Pad to all intents and purposes is essentially Thai Fried Rice. It is very different, however, to the much more widely known Chinese Fried Rice in that it is much richer due to the wide variety of ingredients which are frequently added. There is usually some form of meat added, along with various vegetables, eggs and sauces and/or condiments. The type of rice used in the preparation of Kow Pad also differs from Chinese Fried Rice in that it is Thai jasmine rice which is used in the preparation of Kow Pad.
Kow Pad is therefore one of those dishes with which we can to a very considerable extent use our imaginations and very successfully craft our own interpretation of the dish while sticking to its general and accepted principles. That is what I have tried to do with the following recipe and I hope that it is one which will appeal to you sufficiently that you either try it out for yourself and/or are inspired to come up with your own variation.
Thai Kow Pad Gai (Thai Chicken Fried Rice) - Serves Two
4oz rice (cooked and allowed to cool)
1 small chicken breast fillet (raw and finely chopped)
1 small onion (finely chopped)
1 clove of garlic (finely chopped)
1 small Thai chilli pepper (finely chopped)
1 tomato (de-seeded and roughly chopped)
1 egg (beaten)
2 teaspoons of light soy sauce
Sunflower oil for frying
Ensure that the rice is absolutely cold. Using hot or even warm rice in this recipe will cause it to stick together and lead to disaster.
Bring a little sunflower oil up to a very high heat in a wok and add the chicken. Stir fry for a minute until cooked, before removing from the pan and setting aside on a plate. Add the egg to the pan and quickly scramble. Remove the egg also.
If necessary, add a little more oil to the pan and ensure you allow it to come back up to maximum heat before adding the onion, garlic and chilli. Stir fry briefly before adding the rice. It is imperative that the wok be kept as hot as is at all possible at this stage, so you may wish to open a window!
Stir fry the rice for a moment before re-adding the chicken and egg and adding the tomato and light soy sauce. Cook for another minute or so until all the ingredients are fully heated through. Remove from the heat and add to a large serving bowl.
Kow Pad is traditionally served with such as sliced cucumber and freshly chopped herbs. Try marinating the cucumber in white wine vinegar while you cook the dish for a delicious and tasty twist on the finished dish.