Crispy Rice Salad
Crunchy, tangy, and utterly irresistible, this Crispy Rice Salad is inspired by Nam Khao Tod, a Thai street food favorite. While traditional versions require making sticky rice from scratch, this simplified version uses frozen sticky rice as a shortcut, making it super easy to make at home!
Ingredients
- 1 box EatInnovAsian Sticky White Rice
- 2 tablespoon red curry paste
- 1 ½ teaspoon sugar
- fish sauce to taste
- 1-2 tablespoon makrut Thai lime leaves finely diced
- 2 tablespoon oil
- ¼ cup peanuts toasted
- ¼ teaspoon red pepper flakes
- juice of 1 lime
- 1 small shallot thinly sliced
- 2 green onions sliced
- 1 small bunch cilantro chopped
- fried shallots as desired for topping
- romaine lettuce for serving
Instructions
- Microwave sticky white rice according to package directions. Once heated through, open the bag to allow it to cool.
- In a bowl, mix together red curry paste, sugar, 2 teaspoon fish sauce, makrut Thai lime leaves and oil. Add sticky white rice and mix until combined.
- Preheat the oven to 400ºF. On a sheet pan, add oil and add rice mixture. Spread it out evenly and bake for 30 minutes or until crispy. Toss halfway through. Remove and set aside to cool.
- In a bowl, add crispy rice, peanuts, red pepper flakes, lime juice, 3–4 teaspoon fish sauce, cilantro, shallots, green onions and fried shallots. Toss to combine. To serve, toss in chopped lettuce and enjoy with a fork or scoop it on lettuce and have it as lettuce wraps.
Notes
The crispy rice mixture can be made up to 2 days ahead. Store in an airtight container at room temperature. Before serving, re-crisp the rice on a baking sheet in the oven and serve with the remaining ingredients.
Once the salad is dressed and combined, I would eat it as soon as possible. If there are leftovers, you can store them in an airtight container for up to 1-2 days in the refrigerator. The lettuce will wilt a bit and the rice won’t be as crispy, but it will still be good!