Thai-style fried rice (Kao pad) from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 581) by Moosewood Collective

  • scallions
  • fish sauce
  • Show all ingredients...
  • Serves : 4-5

  • EYB Comments

    Rice should be cooked a day ahead. See recipe for suggested vegetables. Can substitute chili paste or chiles for Sriracha chile sauce, and light soy sauce for fish sauce.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Philippine mung beans in coconut milk (Guinataang munggo); Thai fresh cucumber salad (Taeng kwa brio wan); Vietnamese/Cambodian dressing with fish sauce (Nuoc mam sauce); Shallot chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Rice should be cooked a day ahead. See recipe for suggested vegetables. Can substitute chili paste or chiles for Sriracha chile sauce, and light soy sauce for fish sauce.

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