Khao Pad Poo
Thai Crab Fried Rice, Cilantro, Cucumber, Tomato, Lime
Chef Sasi Phothidokmai of Weera Thai | Las Vegas, NV
Yield: 2 servings
Adapted by StarChefs | March 2026 | Photo: Alexander Zeren
INGREDIENTS
Thai Crab Fried Rice:
28 grams vegetable oil
225 grams pickled crab meat
2 eggs, beaten
14 grams unsalted butter
600 grams day-old jasmine rice, chilled
3 cloves garlic, finely chopped
4 grams granulated sugar
Kosher salt
Sliced scallions
To Assemble and Serve:
Pickled cilantro
Lime wedge
Sliced cucumber
Sliced tomato
METHOD
For the Thai Crab Fried Rice:
In a wok over medium-high flame, heat oil. Add half of the crab meat and half of the eggs. Fry until eggs are set and crab is warmed through. Transfer mixture to a plate and reserve. Add butter to wok. Once melted, add remaining eggs, stirring constantly. Add rice and garlic. Fry 3 minutes, or until grains are warmed through. Add sugar and season with salt. Add remaining crab meat. Cook 2 minutes. Fold in scallions. Remove from heat and set aside.
To Assemble and Serve:
Transfer Thai Crab Fried Rice to a shallow serving bowl. Top with reserved egg-crab mixture. Garnish with cilantro. Serve with lime, cucumber, and tomato.
