The rich, tender meat of the crab makes khao pad pu a special dish, but it is really very simple to cook at home and makes for a delicious lunch or dinner for any occasion.






Skill level

Average: 5 (1 vote)


  • 80 ml (2½ fl oz/⅓ cup) vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 egg
  • 400 g (14 oz) steamed jasmine rice, cooled (preferably from the previous day)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp caster (superfine) sugar
  • ½ tsp ground white pepper
  • 2 spring onions (scallions), finely sliced
  • 200 g (7 oz) cooked crab meat
  • 1 tbsp shredded coriander (cilantro) leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat the oil in a wok over high heat until it begins to shimmer. Add the garlic and stir-fry until fragrant and beginning to brown.
  2. Crack the egg into the oil and allow it to firm up a little before stirring to break it up. Add the rice, reduce the heat to medium and stir-fry for 1–2 minutes, until the rice is well coated in the oil and the egg is distributed evenly. Season with the soy sauce, oyster sauce, fish sauce, caster sugar and white pepper, then add the spring onion and stir gently to combine.
  3. Mix in almost all of the crab meat, setting aside a little for garnishing. Remove from the heat and transfer to a serving bowl.
  4. Just before serving, sprinkle the khao pad pu with the coriander leaves and reserved crab meat.


Recipe and images from Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, Smith Street Books, RRP $39.99