Khow Phad Khung Recipe

Name: Khow Phad Khung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons olive oil; 5 garlic cloves, crushed; 2 fresh red chilies, thinly sliced; 4 shallots, thinly sliced; 10 fresh prawns, peeled and deveined; 250 g cooked jasmine rice, cold; 1 tablespoon fish sauce; 1 egg; 2 tablespoons chopped chives; 4 spring onions, chopped; 2 small tomatoes, peeled and chopped; salt and fresh ground white pepper; 1 tablespoon chopped fresh coriander, leaf; cucumber, sliced; fresh tomato, sliced; spring onion, whole

Servings: persons

1 ½ tablespoons olive oil
5 garlic cloves, crushed
2 fresh red chilies, thinly sliced
4 shallots, thinly sliced
10 fresh prawns, peeled and deveined
250 g cooked jasmine rice, cold
1 tablespoon fish sauce
1 egg
2 tablespoons chopped chives
4 spring onions, chopped
2 small tomatoes, peeled and chopped
salt and fresh ground white pepper
1 tablespoon chopped fresh coriander, leaf
cucumber, sliced
fresh tomato, sliced
spring onion, whole

1
Heat the oil in a wok and stir fry the garlic, shallots and chilies for about 5 minutes.
2
Add the prawns and stir fry for a further 2 or 3 minutes.
3
Remove the prawns with tongs and set aside.
4
If the rice is stuck together, break it into individual grains with your fingers.
5
Add the rice to the wok and stir fry for a further 5 minutes then add the egg.
6
Stir fry continuously until the egg is cooked and incorporated.
7
Add the fish sauce, chives, sliced spring onions and chopped tomatoes and simmer for 2 or 3 minutes.
8
Season, and then return the cooked prawns to the wok with the coriander, mix into the rice and heat for a minute.
9
Serve with sliced cucumber, sliced fresh tomatoes, whole spring onions and a bowl of chopped fresh chilies in fish sauce and/or soy sauce.

542

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ½ tablespoons olive oil, 5 garlic cloves, crushed, 2 fresh red chilies, thinly sliced, 4 shallots, thinly sliced, and more.

Yes, Khow Phad Khung falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Khow Phad Khung

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions