Crispy Rice Thai Salad (Print)
Light crispy rice with chicken, herbs, and peanut sauce, blending Thai-inspired tastes.
# Ingredients:
→ Base of Rice
01 -
1 tablespoon soy sauce
02 -
1 tablespoon chilli oil
03 -
1 tablespoon sesame oil
04 -
2 cups cooked rice, long-grain
→ Salad Mix
05 -
3 scallions, thinly chopped
06 -
1 red chilli, thinly sliced (optional)
07 -
1 cucumber, cut into small cubes
08 -
1 cup edamame beans, shelled
09 -
1/3 cup crushed roasted peanuts
10 -
Mint leaves, finely cut
11 -
Cilantro, chopped small
12 -
2 chicken breasts, cooked and diced
13 -
1 tablespoon sesame seeds
14 -
Thai basil, sliced fine
→ Creamy Peanut Dressing
15 -
1/2 cup plain peanut butter
16 -
1 tablespoon sesame oil
17 -
1 tablespoon sweet chili jam
18 -
2 tablespoons soy sauce
19 -
2 teaspoons fish sauce
20 -
1/2 cup water, added slowly
# Steps:
01 -
If rice isn’t cooked yet, make it fresh. Spread on a tray lined with parchment and chill for 10 minutes in the fridge.
02 -
Preheat oven to 400°F. Toss the rice with the oils and soy sauce. Spread it thin on a tray and bake for 25-30 minutes until crunchy.
03 -
Blend the peanut butter, sauces, and sweet jam into a thick mix. Gradually stir in water till it turns creamy.
04 -
Toss the herbs, veggies, chicken, and most peanuts in a bowl. Add in crispy rice and half the dressing. Sprinkle on the last peanuts and drizzle extra dressing over top.
# Notes:
01 -
Enjoy right away to keep rice crispy
02 -
Leftover dressing works great for other meals
03 -
Switch up the veggies to fit your taste