Serves 1
Directions
- 1Cook the rice.
- 2Mix the rice with red thai paste and sesame seed oil.
- 3Spread the rice on a lined baking tray.
- 4Bake in the oven at 200C for 30 minutes, mixing half way through.
- 5Mix together the dressing ingredients.
- 6Smash the cucumber then chop into small chunks.
- 7Finely slice the spring onions, mint, coriander and chili.
- 8Add the cucumber, spring onions, mint, coriander, chilli and peanuts to a large bowl.
- 9Top with the crispy rice and dressing, mix and eat straight away.
Ingredients
- 300 g uncooked rice
- 2 tbsps red thai paste
- 1 tbsp sesame seed oil
- 3 tbsp light soy
- 2 tbsp rice wine vinegar
- 1 tbsp sesame seed oil
- 1 garlic
- 1 tbsp grated ginger
- 1 lime
- 1 tsps chilli oil
- 0 sesame seeds
- 1 tbsp honey
- 1 cucumber
- 2 spring onions
- 1 handful coriander
- 1 handful mint
- 1 red chilli
- 0 peanuts
Equipment
bowlspoonbaking trayovenknifecutting boardrolling pin
Tips
- The salad is crispy, sweet, crunchy and spicy.
- It's great as a side or just on its own.
- Eat straight away
Related recipes
Crispy Rice and Chicken Salad
Thai · Salad30m
Salmon Steak with Cucumber Salad
Thai · Salad
Spicy Cucumber
Thai · Salad10m
Crispy Shaved Tofu Salad
Thai · Salad30m
Cucumber salad
Thai · Salad
Raw Papaya Salad
Thai · Salad
Crispy Rice & Chicken Salad
Thai · Salad50m
Asian Peanut Chicken Salad
Thai · Salad10m
Cabbage Salad
Thai · Salad15m
Waterfall Beef
Thai · Salad
Thai-inspired salad-in-a-jar
Thai · Salad
ยำมะม่วงปลากรอบ
Thai · Salad