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Crispy Rice Salad Thai Recipe

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Vegan Nam Khao (Lao Crispy Rice Salad with Greens and Herbs) Feed Me Phoebe
Vegan Nam Khao (Lao Crispy Rice Salad with Greens and Herbs) Feed Me Phoebe from feedmephoebe.com

Description

Crispy rice salad is a popular Thai dish that is known for its unique combination of flavors and textures. This salad is made with crispy rice that is tossed together with a variety of fresh vegetables, herbs, and spices, and finished off with a tangy and slightly spicy dressing. The result is a dish that is both refreshing and satisfying, perfect for a light lunch or dinner.

Prep Time

Preparation time for this dish is approximately 30 minutes.

Cook Time

Cooking time for this dish is approximately 20 minutes.

Ingredients

  • 2 cups cooked jasmine rice
  • 1/2 cup vegetable oil
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 2 tablespoons sugar
  • 1/2 teaspoon chili flakes
  • 1 cup chopped fresh herbs (such as cilantro, mint, and basil)
  • 1/2 cup chopped scallions
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped cherry tomatoes
  • 2 tablespoons chopped peanuts

Equipment

  • Large mixing bowl
  • Frying pan
  • Slotted spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method

  1. Begin by cooking the jasmine rice according to package instructions. Once cooked, spread it out on a baking sheet and let it cool completely.
  2. While the rice is cooling, heat the vegetable oil in a frying pan over medium-high heat. Once hot, add the cooled rice to the pan and fry for 5-7 minutes, stirring occasionally, until it is crispy and golden brown. Use a slotted spoon to remove the rice from the pan and drain on a paper towel-lined plate.
  3. In a large mixing bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes until well combined.
  4. Add the chopped herbs, scallions, red onion, cucumber, red bell pepper, and cherry tomatoes to the bowl and toss to combine with the dressing.
  5. Add the crispy rice to the bowl and toss gently to combine with the other ingredients.
  6. Sprinkle the chopped peanuts over the top of the salad and serve immediately.

Notes

For best results, be sure to let the cooked rice cool completely before frying it. This will help to ensure that it becomes nice and crispy.

Nutrition Info

  • Calories: 293
  • Protein: 4g
  • Fat: 16g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Sodium: 608mg

Recipe Tips

  • Feel free to add or substitute any vegetables or herbs that you prefer in this recipe. It's a very flexible dish!
  • If you can't find jasmine rice, any other type of rice will work just fine.
  • If you don't have access to fish sauce, you can substitute soy sauce instead.
  • Be sure to use a slotted spoon to remove the rice from the frying pan. This will help to ensure that any excess oil drains off before you add it to the salad.

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