Sheet-Pan Crispy Khao Pad with Jammy Eggs

Method

1. Preheat the oven (oven) to 230 °C and line a 20×30 cm baking tray with baking paper. The wider the tray, the thinner the rice layer and the crispier the result.

   oven

2. Bring a pan of water to the boil on high heat. Lower the eggs straight from the fridge into the water with a ladle and cook for 6 min 30 sec, then plunge them into cold (ideally iced) water, cool and peel. The yolks will be soft and jammy.

   Add in this stepEggs (for jammy eggs) 2

   high heat

3. In a large bowl, mix the fish sauce, soy sauce, sugar, white pepper and oil. Cut the chicken into 1.5 cm pieces, slice the onion thinly, chop the garlic and halve the tomatoes. Add them all to the bowl with the rice and toss until every grain is coated in seasoning and oil. Spread it evenly on the tray, 1–1.5 cm thick, and press it down firmly with a spatula.

   Add in this stepCold cooked jasmine rice 400 gBoneless chicken thigh 160 gOnion ½Garlic cloves 3Cherry tomatoes 8Vegetable oil 2½ tbspFish sauce 3 tspLight soy sauce 2 tspSugar 1 tspGround white pepper 1 pinch

4. Bake (oven) for 20 min without stirring. It is ready when the edges and bottom are deep golden and crisp, and a piece of chicken cut open is white all the way through (75 °C in the centre).

   oven

5. While it bakes, chop the chilli very finely and stir it into the mayonnaise with the fish sauce.

   Add in this stepMayonnaise 2 tbspBird's eye chilli 1Fish sauce (for the mayo) 1 tsp

6. Lift the rice out in big crispy pieces, crunchy side up, onto plates and top with the halved jammy eggs. Scatter over the spring onions and coriander, zigzag over the mayo and serve with lime wedges and sliced cucumber.

   Add in this stepSpring onions 2Fresh coriander 6 gLime, in wedges ½Cucumber ½