NAM KHAO INSPIRED CRISPY RICE SALAD
UMAMI GOODNESS
Ingredients
- Crispy rice
- 100g of Thai Red Curry Paste
- 3 cups of cooked Jasmine Rice (1 1/2 cups of uncooked)
- 2 tbsp of soy sauce
- 1 tbsp of fish sauce
- 2 tsp of sugar
- 4 tbsp of toasted sesame oil
- 2 tbsp soy sauce
- Nam Khao inspired dressing
- ½ cup Warm Water
- 1 ½ tbsp of Sugar
- 1 tbsp of Soy Sauce
- 2 tbsp of Fish sauce
- 2 Garlic Cloves, minced
- 1 Lime, juiced
- 1/2 Red Chilli, finely chopped
- Toppings
- 1-2 tbsp Mama Teav’s Hot Garlic Chili Crisp
- 2 shallots, thinly sliced
- A big bunch of mint, chopped
- 2 scallions, sliced
- ¼ cup of roasted, salted peanuts, chopped coarsely
- A big bunch of cilantro chopped
Used in this recipe
Available in
2-Pack, 3-Pack & 1-Jar
Available in
2-Pack, 3-Pack & 1-Jar
STEPS:
- Pre-heat your oven to 400 degrees Fahrenheit
- Mix all the ingredients for the crispy rice in a mixing bowl and spread thinly on a lined baking sheet. Bake for 40-50 minutes. Make sure to toast and toss to break the rice throughout baking (an air fryer can be used here also!)
- While the rice is baking, mix all the ingredients for the sauce and set in the fridge to chill.
- Prepare all your toppings
- Once the rice is crispy, set aside to cool
- Once the rice has cooled, mix the crispy rice with all of the toppings and toss with chilled dressing.
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Serve with lettuce and any other crisp veggies like cucumbers and radish.
