Authentic Thai Fried Rice Recipe (ข้าวผัด) – Street Food Style!

Fried rice is a very typical Thai street food, available at every restaurant that serves stir fried dishes throughout the Thailand.
In this Thai fried rice recipe with shrimp, you’ll learn how to make a delicious plate of fried rice just like you’d find it in Thailand.
Let’s get cooking!

Authentic Thai fried rice recipe
Thai fried rice (khao pad ข้าวผัด)
Really quickly before we begin with this fried rice recipe, let’s go over a few details.
In Thailand, fried rice along with basil chicken (or other variations), are dishes that nearly every stir fry restaurant serves, especially common at street food stalls.
You can order Thai fried rice with your choice of meat, but one of my personal favorite versions is known in Thai as khao pad goong (ข้าวผัดกุ้ง), or fried rice with shrimp.
The reason I like it so much, because if you peel the shrimp, but leave the head on, so the oily goodness from the head of the shrimp acts like a sauce to coat the rice in red buttery shrimp flavor – it’s amazing (I’ll show you how in this recipe).
That being said, you can make this Thai fried rice recipe with shrimp or any other meat or protein you like.

Some of the ingredients you’ll need for this recipe
Ingredients you’ll need
Note: If you want to get straight to the recipes details, scroll down to the video and recipe box below. But keep reading here, for a more in-depth overview of Thai fried rice.
One of the things that really makes this fried rice Thai (from other types of fried rice from around the world), is that Thai fried rice is served with a wedge of lime on the side, and something known as prik nam pla (พริกน้ำปลา), which is a condiment of chillies and fish sauce to garnish the fried rice.
I’m going to make this Thai fried rice recipe using shrimp, egg, Chinese broccoli (kailan), garlic, onions, green onions, and rice.

Shrimp gives amazing flavor to fried rice
Shrimp
The best way to approach the shrimp is to start with whole fresh shrimp.
Pinch off the head, and de-shell the body, but keep the tail on (for Thai style), and try to retain the shrimp oil from inside the head on top of the body. This is what will give you fried rice a wonderful red orange color, and a nice rich flavor.
One more think, I don’t normally devein small shrimp like this, but you can if you’d like.
Best kind of rice to use?
In Thailand, fragrant jasmine rice is the favorite.
When it comes to rice for fried rice, it’s best to actually use day-old rice. That way, the rice is a little dried so it doesn’t get mushy or clump together when you stir fry it.
However if you must use freshly steamed rice, just try to make sure your bowl of rice has cooled off and that it’s somewhat dried out before you get started.
If you try to fry your rice when it’s still sticky and moist, it will stick to the pan a lot easier, and it also won’t give you that nice dry fried rice that you’re going for.

Fresh Thai bird chilies to chop up with fish sauce
Chilies and fish sauce (prik nam pla พริกน้ำปลา)
Along with the fried rice itself, the most essential component of this Thai fried rice recipe is a condiment known as prik nam pla (พริกน้ำปลา).
No matter what Thai street food restaurant you eat at, you’ll always find this delicious condiment on your table.

Prik nam pla (chilies and fish sauce พริกน้ำปลา)
Prik nam pla (chilies and fish sauce พริกน้ำปลา) is really nothing more than diced chilies mixed with fish sauce (here’s the one I typically use), and sometimes a squeeze of lime juice, and that’s it.
A little sprinkle of the fish sauce and some fresh chilies on top of your plate of fried rice, plus an extra squeeze of lime juice, take each bite of fried rice to the next level, and truly makes it Thai fried rice from any other type of fried rice.
Ok, now let’s get into the full recipe.
(If you can’t see the video, watch it on YouTube here: http://youtu.be/mV3m2svj3XE)
Thai fried rice recipe with shrimp (ข้าวผัดกุ้ง)
Time: About 15 minutes as long as you have all the ingredients ready to go
Recipe size: This recipe is just for 1 single plate dish that serves 1 person
Cooking Utensils: I like to use a Chinese style wok, spatula
Flavors: Salty
Eat it with: A sprinkle of black pepper, fish sauce and chilies, and a squeeze of fresh lime
Check out more of our Thai recipes by clicking here.

- 1.5 cups of cooked Jasmine rice cooled (or day old rice works well too) - Or just estimate about 1 normal bowl full
- About 5 - 10 shrimp, head peeled, but tail on
- ¼ of a big white onion (or ½ of a very small white onion, like I used)
- 1 leaf of Chinese broccoli (or any crisp green leafy vegetable)
- 2 cloves garlic
- 1 egg
- ½ tablespoon soy sauce
- ½ tablespoon oyster sauce
- Pinch of sugar (optional)
- 1 tablespoon of oil for frying
- 5 Thai chilies
- 3 tablespoons of fish sauce
- ½ of a lime
- If you’re using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that’s Thai style). You can also devein them if you’d like, but for small shrimp, to me it doesn’t really matter.
- Peel 2 cloves of garlic, and then just finely mince them
- Slice ¼ of a sweet white onion into medium sized strips
- Finely dice about 3 - 4 green onions
- Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
- Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
- Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
- Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
- Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
- Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
- Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
- Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
- Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
- Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
- Lastly, toss in your green onions, stir it a few more seconds, and it’s ready
- Immediately dish your fried rice onto a plate
- Slice off a wedge of lime, and serve it on the plate next to the rice
- For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
- Add 3 tablespoons of fish sauce to a small bowl
- Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
- Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it’s only fish sauce and chilies
- That’s is, give it a stir, and set it aside

Hot and fresh, it’s one of the ultimate comfort foods
Another thing I like to do, before I start eating fried rice, is to sprinkle on some freshly ground black pepper. This just adds another lovely subtle flavor to the dish.
Then I like to dig into my bowl of chili and fish sauce (prik nam pla), and scoop up some of that delicious flavor and generously put it onto each bite.
And again, the reason the Thai fried rice comes out so orange in color, is due to the shrimp head oils.
If you use fresh shrimp, and they still have the head-on, you still peel off the head before cooking, but try to keep most of the inside of the head still connected – this will add that lovely shrimp oil to your fried rice, making it all the more delicious, and you’ll the orange color as well.

Thai fried rice recipe
Conclusion
One of the best simple dishes to make with day old rice is fried rice, and it’s without a doubt a contender for the most comforting food in the world (at least I think so).
This authentic Thai fried rice recipe is similar to other versions of fried rice, but it has a few distinct variations, especially the fish sauce and chilies that you eat it with.
fflambeau
2 years ago
One thing that I forgot is that cilantro (pak chee) cut and sprinkled on the top of the finished fried rice is nice, although some people don’t like the flavor. Yes, freshly ground pepper is also nice and cucumbers sliced on the side (they cool the palate).
fflambeau
2 years ago
This is the real deal except most Thai cooks would add the entire shrimp even with the shell on (and also the head, for flavor). Otherwise, perfect. I would also add red onion and red bell pepper. Some corn and carrot (not much) is nice for a variety of colors; they do nothing much for the taste and are not that popular in Thailand. This is more of a Japanese idea for “plating”.
RTSN
2 years ago
Why?……..OMG.
fflambeau
2 years ago
Ashnee, if you are allergic to oyster sauce, no problem. It is NOT usually required for this recipe; fish sauce is, however, but you could add more lime juice and soy sauce and ginger. I don’t know if this will work; it’s up to your taste.
fflambeau
2 years ago
I live in Thailand and this is the real thing. I strongly emphasize that your cooked rice should not be fresh but at least several hours “old”; otherwise, it is too sticky. I would also add more onions, especially red ones, Onions give this a great flavor. I personally like ginger with fried rice better than garlic (do NOT add both). Some yellow corn and carrot for unusual colors is also nice; they don’t do much for the taste.
Anon
2 years ago
The only downside is that I wish you gave the option to print the recipe on the page.
Amon
2 years ago
Just delicious!!
Alma
2 years ago
Luv it Thai fried rice , Look delicious, I have to try, thank you for the recipe
Ashnee
2 years ago
The food looks divine. However I am allergic to oyster sauce and fish sauce. Are there any substitutes that you could recommend?
.
fflambeau
2 years ago
Not really but you could try just using more lime flavor and ginger. Fish sauce with the nam prik thai is usually considered essential, unfortunately for you.
fflambeau
2 years ago
Ashnee, if you are allergic to oyster sauce, no problem. It is NOT usually required for this recipe; fish sauce is, however, but you could add more lime juice and soy sauce and ginger. I don’t know if this will work; it’s up to your taste.
ling ling ang
3 years ago
It’s amazing taste. whole family love it……
Thank you for recipe…..Love it
ling ling ang
3 years ago
I made Shrimp Fried Rice , it’s taste great , whole family love it.
Thank you for the recipe…..
Stanley Wilson
3 years ago
I was in US Army in Bangkok from 1/64 to 12/65 without mess hall. Shrimp fried rice wrapped in banana leaf with two or three green onions tied to outside. Two baht (ten cents) all day or night long. So yummy and cheap for breakfast or lunch, maybe both??
Jamie Costello
3 years ago
wow this just looks amazing! Shrimp is one of my favorite foods so I’m absolutely trying this!
I love your website, I’ve been trying so many new things since I started reading it.
Take care,
Jamie
Rod
3 years ago
Shrimp fried rice has been one of my comfort foods since 67-68 when I was in Thailand with the Air Force. It was safe, I knew how to ask for it and I knew what I was getting. Thais told me that shrimp would be the safest meet to to eat. You could get a large portion wrapped in a leaf at the market downtown for 5 baht(25 cents) all night long. I’m usually disappointed with the fried rice I get in Thai restaurants around. It’s just not like I remember it. Are there regional variations?
Rod
3 years ago
meat!
Tom
3 years ago
Yeah I agree, it’s just not the same in the states as it is in Thailand. Of course it depends on the restaurant and cook as well but I just think the source of ingredients could come into play as well. 25 cents for a batch of fresh shrimp? Man you had it good haha.
KENNETH M PINION
3 years ago
Yep! North or south. I was at Utapah and loved it. Just outside the barracks great! 1974
Dan
3 years ago
Rod,
I had the same introduction. Was in Northern Thailand. The upscale street food vendors would add a fried egg on top. Fresh cucumber was also added. It was my fondest memory of eating in Thailand.
Jannki Mithaiwala
3 years ago
Wonderful recipe:)
Frankie
3 years ago
As close to authentic as I’ve seen. I prefer Mine with Nam (fermented pork sausage. My “Bangkok breakfast.” Prik Naam Pla is a requisite. Keeping the same basic proportions, I use cabbage instead of the Broccoli, just because I have it in the fridge at all times. A large portion of this, some lime wedges, I am in the good graces of my (Thai) wife for weeks.
George
3 years ago
Sawadee!. First introduced when I was in Thailand during war. Staple….5baht .25c would get me more than I could. Love that Thailand 🇹🇭🇺🇸
Joel Bruner
3 years ago
Hi George, thanks for the comments! You are right, even though prices are increasing these days, its still quite affordable… but wow – 5 baht :) thats amazing.
KENNETH M PINION
3 years ago
7 when I was there
ANTZ
4 years ago
Simply awesome
Indu Narula
4 years ago
Awesome recipes 👌👌. Very detailed ,easy to cook & delicious 😋😋
Denise
4 years ago
I’ve been looking for a recipe for Thai Basil Fried Rice. Your basil chicken recipe calls for Thai Holy basil. I have Thai sweet basil. Is there a difference?
Kelly Frances McKenna
4 years ago
I have a suggestion for you (having lived in Thailand a couple years): Try using about one and a half times more sweet basil in order to increase the pungent flavor. The sweet variety is not quite as strong or resilient a condiment, in my opinion, and the above is what I was often told. This page offers some alternatives https://www.spiceography.com/thai-basil-substitute/
Michelle Vu
4 years ago
You mention green onion in the directions but no mention of it in the list…ughhh
Toots
4 years ago
And that warranted a 1 star review and an “ughhh” ?? It’s #15 in the directions.
Jannki Mithaiwala
3 years ago
Your rude
saurabh kumar singh
4 years ago
The recipe is very precise and easy to follow.
As I am a hotel management student i loved the way you described your recipe. I did tried your dish and it was awesome. :-)
Katie
4 years ago
I have recently discovered your videos – thank you. They are such a pleasure to watch. Love your enthusiasm and your facial expression when you taste your dish! Will go food shopping tomorrow.
Kristy Yang
4 years ago
I have tried this recipe and it turned out to be the best friend rice I’ve ever made! Thanks for the tips as well!
Khondaker Samad
4 years ago
This Thai fried rice is tasteful and easy to cook. Thank you for the recipe you have suggested.
Chidinma
4 years ago
I just made this for the 1st time ever! It’s sooo delicious. Thank you so much for the recipe.
Troy Henry
4 years ago
Mark pls make a video on how to make AUTHENTIC THAI SPICY CATFISH, THANKYOU
Troy H
4 years ago
Mark please make how to make Thai Spicy Catfish!! My all time thai dish!!!!
Afin
4 years ago
Tasted it at thai resto in riyadh, i want to do the cooking by myself
Trudi Bird
4 years ago
Unless I’ve misread, at one point in your recipe you praise the value of leaving the heads on whole shrimp. Yet at another, you direct us to take the heads off. Make up our minds.
Jannki Mithaiwala
3 years ago
Make up your mind.
Elke Nilsson, Sweden
4 years ago
I have made Thai Fried Rice before, but this recipe is Top of the Line!!!!Thank you.
Ashley
4 years ago
I nailed this recipe and it was so yummy!! Thank you for sharing😘
Miss Food Fairy
4 years ago
Oh my goodness! Looks absolutely amazing! I can’t wait to make this (I’m drooling while writing this comment!) :)
Thanks for sharing x
Mark Wiens
4 years ago
Thank you, enjoy!
Kris Pillai
4 years ago
Mark, Your presentation skill is amazing and you explained every important points in simple terms.. ! Very courteous and professional..! I tried the Thai fried rice and it turned so delicious..! Thanks..!
Kris Pillai
4 years ago
Your presentation skill is amazing.. ! Very courteous and professional..! I tried the Thai fried rice and it turned so delicious..! Thanks..!
Suzanne Lee
5 years ago
This is my my all time favorite Fried rice recipe. The technique of splitting the rice into two batches is a vital step that most other recipes lack. It is not drowning in sauces and is very adaptable to use whatever protein or veg you have on hand. Tonight I subbed in pea sprouts for the greens and wow they brought something special to the dish.
Muhammed ashraf
5 years ago
Is it practicable in india (kerala state) as a street food business ?
Ian Everton
5 years ago
Mark, I really like the way you show food. Your website has some amazing dishes on it. I particularly like the basil chicken and the Thai fried rice. I do have a question though. I have heard a lot of people say cooking fried rice with soy sauce is how the Chinese do it, is this correct or do your Thai family use soy?
roliander
5 years ago
I live in the middle of Europe, but your recipes are my favorite. Made this 1000 times, and can’t get bored with it! Thank you for all your best recipes in the world! :)
Ana
5 years ago
Thank you so much! You are amazing, and explained everything in detail, it s hard not to do it right. And i can tell you do it with love.. keep up the good work!
Lisa
5 years ago
It was the best fried rice I’ve made, so far, though I did not follow the recipe to a T, as I didn’t have shrimp and did have fried tofu (which was bland and needed some added seasoning, in and of itself). I’ll try it with shrimp next time! One thing I feel it definitely needs is the lime (I also was out of lime!). Don’t make this without it or some other acid. Question for folks: would you add cilantro or basil to this dish as an extra? (I add cilantro and lime to everything). I’ll be growing some Thai basil this summer, along with hopefully a field of cilantro. Thanks for the pro-tip on splitting up the rice! I think that really helped make it awesome (also, my cooked rice was a week old, not a day…)
Jen D
5 years ago
Great recipe! I left out prawns but added 1/3 cup frozen cubed carrot, pea, corn and bean mix, and a small handful of crumbled bonito flakes for extra flavour. I cooked it with 1/2 a cup more rice, and needed to add quite a bit more sauce, maybe another tbsp of each. I get allergic to additives in oyster sauce so subbed in pure fish sauce too.
I love the tip about adding half the rice, cooking the egg a little and the mixing it – I finally know how to make perfect eggy fried rice! Cheers!
Texicat
5 years ago
Oh. My. God. Made this tonight and could not stop eating it! Now I can stop going to my (very good) neighborhood Thai restaurant for the plain Thai fried rice and coming back home to add my own stir-fried chicken and/or shrimp to it. I have tried for a long time but could never really get the right flavor for the basic Thai fried rice so I cheated with restaurant take out. You solved that problem. It was DELICIOUS and so easy! And with the prik nam pla…I was in heaven!! Thanks so much. We have a lot of decent Thai restaurants here in Houston, Texas and my go to order is fried rice and cashew chicken (can’t wait to try your recipe for that). My belly is very happy tonight.
Joel Bruner
5 years ago
Thank you for the in-depth response Texicat, that sounds like a wonderful experience! I hope you enjoy this recipe here as well.
Rosario
5 years ago
Love. LOve. LOVVVVEEEDDD it! It was so easy. I had all the ingredients but I did add some other ingredients. I made it veggies only. My husband loved it so much. I had seconds and that is bad! But that is ok. I will burn it off tomorrow at the gym. Thank you so much. I am so glad I found your site.
Joel Bruner
5 years ago
Very welcome Rosario, I hope you have a wonderful day today!
lmao
5 years ago
vool
Dyani
5 years ago
If I want to make some of the sauce to keep handy how long do you think it will last?
Vuong Ngueyn
5 years ago
I like fried rice and my priestlike fried rice
Joanna
5 years ago
For anybody that’s interested, try adding some thinly sliced garlic to your Prik Nam Plaa. It makes it so much better in my opinion! Some restaurants in Thailand do it and if not I sometimes ask them to add it. It’s the best sauce!
Sid Dobson
5 years ago
Nakhon Ratchasima is where I was introduced to Thai food a long time ago and I’ve been cooking it ever since. Fried rice is always good no matter what you put in it. Now living in Mississippi, USA and the best Thai food is in Florida. Wife and I go there for a few days at the time because there are more Thai restaurants there than in Thailand. Kidding but there are about 25 in the Ft.Walton Beach area. I’ve been using your recipes for years, Keep it up.
Dyani
5 years ago
Small world. Im from Navarre florida. The best Thai restaurant is the one right next to Walmart and Tom thumb!
Diana
6 years ago
Hi Mark! Thanks so much for sharing the recipe and making everything so easy! I made it today by modifying the recipe; pineapple instead of shrimp. EVERYONE loved it!!! It was such an ego booster and not too salty either.
Huey( AKA BEACH BUM)
6 years ago
Hey Mark,
I have been looking at your recipes and i am so exited. I have a Resort on a island and I will be using yours and your mother-in-laws recipes. I have been looking for a good cook book in english for years. thanks
Huey( AKA BEACH BUM)
6 years ago
Hey Mark,
I have been look at your recipes and i am so exited. I have a Resort on a island and I will be using yours and your mother-in-laws recipes. I have been looking for a good cook book in english for years. thanks
Harlan
6 years ago
Tried a new restaurant in Fairfax, VA (Waruku) and ordered the Thai Basil Shrimp Fried Rice (also ordered Spicy Miso Pork Belly Ramen – I was hungry). Everything was so good and so today I went online to check out recipe. Was watching your video and realized…they have you on the TV at the restaurant! Guess I’m going with your recipe :-)
Dave Wilson
6 years ago
Great recipe Mark.
Mack
6 years ago
Can’t figure how to print the receipt for Thai fried rice. Sounds good
Yan
6 years ago
That’s amazing!!!! Thanks a lot!!
Aleya
6 years ago
It looks just wonderful! I just wanted to say that my husband and I have been watching your videos for quite some time now! Even our kids watch! I thought it was pretty cool that you studied linguistics, my husband as well. He actually has been teaching English for a little while now. Great videos and blog, we hope to see more ! If you come back to New York we would love to have you over :)
Agnes Kallo
6 years ago
Absolutely stunning food. Super delicious. Mark your are a genius.
Ulyana
6 years ago
Wow, thanks, Iooks easy and delicious, will try that out!
Mark Wiens
6 years ago
Thanks Ulyana!
Troy
4 years ago
Mark please make a video on how to make Thai Spicy Catfish
Rach
6 years ago
Hello Mark! This recipe of yours was very delicious! I cooked it last night and my family loved it! Hope to see more and more of your recipes in the next days! Cheers!
Henry Bogdan
6 years ago
Can’t wait to try this. Thanks Mark !
ALEJANDRO PARRA
6 years ago
I just cooked the Fired rice following your instructions closely. The result was excellent! We have been in Thailand more than 20 times and love Thai food. Thank you for the recipe. Instead of chinesse broccoli leaf I used spinach with the same results. Hard to find chinesse broccoli in Mexico. Prik nam pla was made with mexican green chile. But soon I’ll make it with the real chilis, because I bring some chili seeds from Thailand and just planted to grow my own red chili.
Mark Wiens
6 years ago
Hey Alejandro, so glad to hear the fried rice turned out well! That’s awesome you brought some Thai chilies to Mexico!
Shaun
6 years ago
Some great tips there Mark. I like to make fried rice with tinned fish and I often use brown rice which is less sticky and more healthy.
Mark Wiens
6 years ago
Thank you so much Shaun, I agree with the brown rice, I like it too!
Valerie
7 years ago
Thanks for this recipe… I always shy away from making any fried rice as it gets soggy… Gonna try yours with a day old rice.
I can’t get Chinese broccoli.. Can I use spinach instead?
Mark Wiens
7 years ago
Hi Valerie, you’re welcome, and thank you for reading. Hmmm, I think possibly spinach would make it a little too moist, but you could either omit it or can you get bok choy?
Stefie
7 years ago
Hey Mark, I just made this tonight and it taste amazing! It is easily became my fav meal. Thank you for sharing :)
Mark Wiens
7 years ago
Hey Stefie, awesome to hear you enjoyed this Thai fried rice. Thanks for sharing!
Jenny
7 years ago
This makes my mouth water! And bring back memories of 1 year in Bangkok!
Mark Wiens
7 years ago
Awesome to hear that, thank you Jenny!
Cheshirecat
7 years ago
Just got back from 2 months in Bangkok last Thursday (Mar 17/16) and miss the shrimp fried rice from Tesco Lotus food court at On Nut Skytrain stop. One stall made it badly and was inedible; the other did it perfectly like you did. Will make at home now in Vancouver.
Mark Wiens
7 years ago
Haha, awesome to hear that, hope you can make it at home now!
Kate Cricco
7 years ago
Found your website today after just having been on a cruise with a great waiter from Thailand. Made the shrimp dish tonight- used calamari and tilapia instead of shrimp, baby corn instead of spinach, jalapenos instead of thai peppers ( no access to the spinach or peppers), so darn good!!!! Thanks so much!! I’m thinking the fish sauce and lime, plus limited amount of soy sauce is what makes Thai food so much better than Chinese? Can’t wait to try your other recipes!
Mark Wiens
7 years ago
Hey Kate, thank you very much for sharing, and great to hear your fried rice turned out so well. Thanks!
Jules
7 years ago
Dear Mark,
love your work!
little advice, in your ingredients list I miss the springonion.
Grtz from a Holland Thai food lover
Mark Wiens
7 years ago
Thank you Jules!
midge peppers
8 years ago
Do you have vegetarian recipes
My husband is a vegetarian I am not
Mark Wiens
8 years ago
Hi Midge, I have put together any vegetarian recipes yet, but for instance the Basil Chicken recipe (https://www.eatingthaifood.com/2014/01/thai-basil-chicken-recipe-pad-kra-pao-gai/) could be made with tofu, or even with something like eggplant, to substitute. Enjoy!
katie
5 years ago
i added green beans and eggplant i flash fried to the basil chicken and it was really realy good.
Sofia
8 years ago
Hello again Mark!
I love fried rice and prik nam pla goes well with it (also on fried noodles). Don’t know where to post this request really, but is it possible to post some pictures of my childhood desserts/treats Foy thong and Thong yod? The last time I ate them was probably 12 years ago. I love them.
Mark Wiens
8 years ago
Hi Sofia, thank you very much, glad you like prik nam pla so much as well. Yah, I will try to do some Thai desserts reviews. Thanks for the suggestion. Will you come back to visit Thailand soon?
Sofia
8 years ago
Hey Mark,
Thanks for the reply. Not in the near future! But I am currently cooking and eating Thai food almost everyday for the past few weeks. Love your recipes. Well done.
Mark Wiens
8 years ago
Cool to hear that Sofia, keep up the cooking!
Marie
8 years ago
Hi mark , I was wondering in which step of making your khao pad goong do u add the prawn oil ( which is the orange juice in the head )
I used it by just just using it as a marinate over the prawns when I wa peeling them, but it changed the texture when I stir fried them nice but soft and very string prawny taste (melt in the mouth )
Otherwise ok but I want wow !
Please reply
Regards marie
Mark Wiens
8 years ago
Hey Marie, good to hear from you. For this recipe, normally the prawn oil (liver) is still within the prawn head, so you just add the shrimp as the same in this recipe, and if the shrimp have enough oil, when they cook, it will be released into the pan, and then coat the rice when you add it. Let me know if this works!
Joan wise
8 years ago
Hello mark! just made the Thai fried rice/Khao pad goong for lunch today it was delicious with a side of fish sauce and Thai chillies. Thumbs up! My kids love it.
Mark Wiens
8 years ago
Great to hear that Joan, glad you all enjoyed it.
Patrick
9 years ago
Hey Mark,
i love your Videos so much.
I wanted to try this recipe, can i use my electic stove or do i need the fire? =)
Thank you so much!
Patrick
Mark Wiens
9 years ago
Hey Patrick, good to hear from you, thank you very much for watching my videos. Yes, you can use an electric stove. The main difference is that you can control the heat more quickly from a fire, but it should work fine with an electric stove too. Enjoy!
Sahr
9 years ago
In which numbered step did you add the chili and fish sauce?
Mark Wiens
9 years ago
Hi Sahr, do you mean the chili fish sauce mixture? That’s just used to garnish, when you’re eating it. Hope you enjoy this recipe.
Sasi Balasubramaniam
9 years ago
Mark, thanks so much for putting these recipes up. I have been cooking a few different dishes from a number of your recipes. You have made the cooking process really simple, and it taste amazingly great. Many people are fearful of cooking thai food due to the complexity, but you made the process easy – well done! Miss thailand, wish I could go back again soon.
Mark Wiens
9 years ago
Hi Sasi, thank you very much for your kind words, I really appreciate it. Glad that you’re enjoying the recipes. Hope you’re doing well, and hope you can come back to Thailand again soon.
Clifton Linton
9 years ago
Thanks Mark. I very much like your website and your insight into the Thai Street food world. Have been to Thailand once, can’t wait to go back again. Keep up the good work.
Mark Wiens
9 years ago
Thank you Clifton, hope you can come to visit Thailand again in the future.
Greg
9 years ago
Hey Mark, I was wondering if you have ever made or published a recipe for banana blossom salad. I had it once at Rosa Being restaurant in Bangkok & it was amazing!
Thanks. Really enjoy all your recipes!
Mark Wiens
9 years ago
Hey Greg, good to hear from you. No, have yet to make a recipe for that, but will write it down, and possibly in the future.
Susan goddard
9 years ago
Where can I get the Eat more… Tea shirt. And what is the cost
Trent @ Food Assault
9 years ago
Always a favourite Mark and love Goong. I still miss going to the markets and buying a kilo of banana prawns for 160 baht.
Unfortunately it’s 3 times that price here in Sydney. Where’s your favourite market for great fresh and live seafood selections in Bangkok?
Mark Wiens
9 years ago
Hey Trent, yah it’s such a joy to go to the wet market and get some ingredients. I normally just go to my neighborhood market, or to Khlong Toei, but I’ve been to Mahachai a few times which is awesome – wish I lived next to that seafood market! Where did you used to go in Bangkok?
Trent @ Food Assault
9 years ago
Thanks Mark, I’ve heard that Khlong Toei is a great go-to for markets. I’ve not been in Bangkok, however Banzaan market in Phuket was our place to be for veggies, fruit and proteins.
Mark Wiens
9 years ago
Thanks Trent, will remember that if I go to Phuket!
Gabe
9 years ago
Hi Mark!
Love your recipes/videos! Photos are beautiful. Just wanted to let you know that the Thai for Khao Pad Goong under the video actually says “Khai Jeow Muu Sap.” :)
Mark Wiens
9 years ago
Thank you very much Gabe, and thanks for pointing that out – got it changed now!