Crispy Thai Rice Salad (Print Version)
Crispy rice mixed with chicken, herbs, and peanut sauce for a fresh, bold Thai-inspired dish.
# Ingredients:
→ Base of Rice
01 -
2 cups of cooked rice (long-grain preferred)
02 -
1 tablespoon of chili oil
03 -
1 tablespoon of soy sauce
04 -
1 tablespoon sesame oil
→ Veggie & Protein Mix
05 -
2 chicken breasts, cooked and diced
06 -
1 sliced cucumber
07 -
1/3 cup crushed roasted peanuts
08 -
Mint leaves, roughly chopped
09 -
Handful of chopped Thai basil
10 -
1 cup of edamame beans, shelled
11 -
3 green onions, thinly sliced
12 -
1 tablespoon sesame seeds
13 -
A handful of cilantro, chopped
14 -
1 small red chili, thinly sliced (optional)
→ Creamy Satay Sauce
15 -
1/2 cup smooth peanut butter
16 -
2 teaspoons of fish sauce
17 -
1/2 cup of water
18 -
2 tablespoons soy sauce
19 -
1 tablespoon sesame oil
20 -
1 tablespoon of sweet chili paste
# Steps:
01 -
If you're starting with raw rice, cook it first. Lay it flat on a parchment-lined pan and cool it in the fridge for 10 minutes or longer.
02 -
Preheat the oven to 400°F. Toss the cooked rice with sesame and chili oils along with soy sauce. Spread it out thinly on a pan and roast for 25 to 30 minutes till it crisps up.
03 -
Stir together peanut butter, fish sauce, chili paste, and soy sauce until smooth. Mix in water bit by bit until the sauce becomes creamy.
04 -
In a big bowl, toss together your chopped veggies, herbs, chicken, and most of the peanuts. Add crispy rice and drizzle half the dressing. Scatter remaining peanuts and pour the rest of the dressing on top.
# Helpful Notes:
01 -
You'll get the crunchiest results if eaten right away
02 -
The dressing is versatile and great for other dishes
03 -
Feel free to mix up the veggies however you like