PAD THAI-STYLE RICE SALAD
My basic technique works like this: Cook the rice as you would pasta, in abundant salted water, tasting as you go; the cooking time will range from around 15 minutes for white rice to as long as 45 minutes for the most stubborn brown varieties (almost all will be done in 30 minutes or so). Drain and rinse; you want to get any remaining surface starch off so the salad isn't too clumpy. When the rice is cool enough to handle, dress it; it will absorb a bit of the dressing. Add herbs and garnishes just before serving.
Provided by Mark Bittman
Categories main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 17
Steps:
- Cook rice in abundant salted water, as you would pasta, until it's just done; about 10 to 15 minutes. Drain, rinse in cold water, drain again, then put in a large salad bowl.
- Put 2 tablespoons of oil in a wok or a large skillet, preferably nonstick, over medium heat. Add eggs and scramble quickly for first minute or so with a fork almost flat against the bottom of pan; you're aiming for a thin egg crepe of sorts, one with the smallest curd you can achieve. Cook just until set and remove crepe to a cutting board. Cut into 1/4-inch strips and add to bowl.
- Raise heat to high, and add remaining oil. When oil is hot, add garlic and shrimp, and cook, stirring occasionally, until shrimp lose their raw gray color; transfer to the bowl with a slotted spoon; add chicken and sauté until just done. Transfer with a slotted spoon; add scallions and half the bean sprouts; cook, stirring occasionally, for 3 minutes. Again transfer with a slotted spoon.
- To skillet add fish sauce; chiles; tamarind and sugar, or ketchup and lime juice; and a little water (start with 1/4 cup); stir just to combine and deglaze the pan (add a little more water, if necessary), then drizzle warm dressing over salad. Toss, taste, and adjust seasoning, then top with peanuts, cilantro and remaining bean sprouts. Serve with lime wedges on side.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 1 gram, Sodium 644 milligrams, Sugar 3 grams, TransFat 0 grams
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Ketevan Berianidze
[email protected]This dish is so flavorful and refreshing. It's the perfect summer meal.
Jalaken John
[email protected]I'm always looking for new ways to use up leftover rice, and this recipe is perfect. It's easy to make and always turns out delicious.
Siphokazi Mdletye
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy dressing.
Sphiwe Gonya
[email protected]I love the vibrant colors of this salad. It's so inviting and delicious.
Ricardo Sanchez
[email protected]This dish is so flavorful and refreshing. It's the perfect summer meal.
mari mm
[email protected]I'm always looking for new rice salad recipes, and this one didn't disappoint. It's a great way to use up leftover chicken.
Melanie Garcia
[email protected]I made this recipe for my potluck party and it was a hit! Everyone raved about how delicious it was.
PATRICK SOZA
[email protected]My family loved this dish! The kids especially liked the sweet and tangy dressing.
Asghar Mughal
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can use up leftover rice and vegetables.
Noha Mostafa
[email protected]I was pleasantly surprised by how well this dish turned out. I'm not usually a fan of rice salads, but this one was really tasty.
Jadine Stoffels
[email protected]I've tried a lot of rice salad recipes, but this one is definitely my favorite. It's so easy to make and always turns out delicious.
Anthony Storey
[email protected]This Pad Thai-style rice salad was a delightful explosion of flavors! The combination of sweet, sour, and tangy was perfectly balanced, and the rice noodles had a great texture.