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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MasDiaz
[email protected]This salad is delicious!
Nephtalie Orientus
[email protected]This salad is perfect for a quick and easy weeknight meal.
Danish Afzal
[email protected]This salad is a crowd-pleaser.
Felenita Agpalasin
[email protected]This salad is a great way to get your kids to eat their vegetables.
Stefan Kalivas
[email protected]I would definitely recommend this recipe to others.
Tersia Februarie
[email protected]This salad is perfect for a packed lunch or picnic.
Abdul Kadal
[email protected]This salad is a great way to use up leftover rice.
Shyam Rana
[email protected]I love this salad! It's so refreshing and flavorful.
Jaweid Pasha
[email protected]This is a great recipe for a quick and easy weeknight meal.
Mera Mera
[email protected]This salad is delicious! I love the combination of flavors and textures.
Sengendo Ivan
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's the perfect dish to bring to a party or potluck.
Maash Tv
[email protected]This salad is a great way to get your kids to eat their veggies. My kids loved the sweet and tangy dressing.
youssef hamouda
[email protected]This recipe was easy to follow and the salad turned out great. I would recommend using a good quality rice and making sure to let it cool completely before assembling the salad.
Muhammad Mateen
[email protected]I'm not a huge fan of Pad Thai, but this salad was surprisingly good. The dressing is flavorful and the rice is cooked perfectly.
peroxide Frampton
[email protected]This salad is a great way to use up leftover rice. It's also a great option for a packed lunch or picnic.
Shamrock Mitchell
[email protected]I love this recipe! It's so versatile and I can easily customize it to my liking. I often add extra vegetables or protein.
Belinda Masiza
[email protected]This Pad Thai-style rice salad was a hit at my last potluck! The flavors were amazing and it was so easy to make. I'll definitely be making this again.