Thai Style Rice Salad Recipes

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THAI RICE NOODLE SALAD



Thai Rice Noodle Salad image

Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.

Provided by christinadavis

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 21

1 (8 ounce) package dried rice noodles
1 tablespoon olive oil
¼ head romaine lettuce, chopped
¼ red bell pepper, diced
¼ cup chopped red onion
3 green onions, chopped
¼ cucumber, diced
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh cilantro, or to taste
1 (1 inch) piece fresh ginger root, minced
¼ jalapeno pepper, seeded and minced
2 cloves garlic, minced
⅓ cup olive oil
¼ cup rice vinegar
¼ cup soy sauce
¼ cup white sugar
1 lemon, juiced
1 lime, juiced
1 teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon paprika

Steps:

  • Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
  • Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
  • Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

Nutrition Facts : Calories 471.8 calories, Carbohydrate 65.2 g, Fat 21.9 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 1591.5 mg, Sugar 14.4 g

THAI-STYLE RICE SALAD



Thai-Style Rice Salad image

This recipe occurred semi-accidentally. I was studying various Thai recipes and examining the flavors, and went home to stare at my fridge, and out came this recipe. A wonderful condiment to eat with this dish, and many other asian dishes, is Sambal Oelek, a garlic-chili paste you can find in the asian section of most groceries and asian specialty stores. It's quite spicy, and quite tasty.

Provided by Tastyeatsathome

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 21

4 cups uncooked jasmine rice
2 teaspoons unsalted butter
2 teaspoons minced fresh ginger root
2 (14 ounce) cans coconut milk
2 cups water
½ teaspoon salt
1 tablespoon peanut oil
2 cloves garlic, minced
1 shallot, minced
1 Thai chile pepper, seeded and minced
1 teaspoon minced fresh ginger root
1 teaspoon minced lemon grass
½ pound peeled and deveined medium shrimp (30-40 per pound)
½ red bell pepper, sliced
1 tablespoon chopped fresh basil
1 tablespoon fish sauce
1 teaspoon soy sauce
½ lime, juiced
1 ½ cups diced pineapple
2 teaspoons white sugar, or to taste
¼ cup chopped fresh cilantro

Steps:

  • Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
  • Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
  • Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 623 calories, Carbohydrate 90.5 g, Cholesterol 45.7 mg, Fat 23.9 g, Fiber 2.9 g, Protein 13.7 g, SaturatedFat 19.5 g, Sodium 386.2 mg, Sugar 8.5 g

THAI RICE NOODLE SALAD



Thai rice noodle salad image

This salad is full of flavour and is healthy too, as it's served with an oil-free dressing

Provided by Good Food team

Categories     Lunch, Vegetable

Time 22m

Number Of Ingredients 15

½ a pack fine vermicelli rice noodles
200g bag beansprouts
zest and juice 2 limes
2-3 tbsp fish or soy sauce , to taste
1 tsp muscovado sugar or soft brown sugar
1 red onion , halved and thinly sliced
2 Little Gem lettuce hearts, leaves separated and roughly torn
500g minced pork
small knob grated ginger
pinch cayenne pepper
1 tsp sunflower oil
2 tbsp sesame seeds
1 tsp oil
4 x sirloin steaks
1 deseeded and shredded red chilli

Steps:

  • Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.
  • Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
  • To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.
  • To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.

Nutrition Facts : Calories 153 calories, Fat 1 grams fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.49 milligram of sodium

THAI-STYLE SPROUTED RICE AND HERB SALAD



Thai-Style Sprouted Rice and Herb Salad image

This is inspired by a recipe in "Seductions of Rice," by Naomi Duguid and Jeffrey Alford. The traditional dressing is made with four times as much fish sauce, which I've revised here to keep the sodium levels more manageable. I find any amount of fish sauce makes a dish hard to resist.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 10m

Yield Serves six to eight

Number Of Ingredients 20

4 cups cooked sprouted brown rice
2 tablespoons fresh lime juice
1 1/2 cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix
1 1/2 cups edamame
1 sweet red bell pepper, cut in thin 2-inch-long strips
2 tablespoons finely chopped mint
1/4 cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped
1 cup loosely packed chopped cilantro
1 shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or 1/4 cup finely sliced scallion optional
1 teaspoon finely minced lemon grass from the tender inner part of the stalk
1 bird or serrano chili, minced
Leaf lettuce for serving
2 tablespoons Thai fish sauce
1/3 cup water
1 teaspoon brown sugar, turbinado sugar or dark agave nectar
1/2 teaspoon minced lemon grass, from the tender inner part of the stalk
1 garlic clove, minced
1/4 to 1/2 teaspoon crumbled dried red chili
2 tablespoons canola oil
3 tablespoons fresh lime juice

Steps:

  • Combine all of the salad ingredients in a large bowl.
  • Combine the fish sauce and water in a small saucepan. Add the sugar, lemon grass, garlic and chili flakes, and bring to a boil. Lower the heat, and simmer for five minutes, stirring occasionally. Make sure the liquid does not boil down. Transfer to a bowl or measuring cup, and whisk in the canola oil and lime juice. Toss with the salad.
  • Line a platter with lettuce leaves, top with the salad and serve.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 359 milligrams, Sugar 2 grams, TransFat 0 grams

PAD THAI-STYLE RICE SALAD



Pad Thai-Style Rice Salad image

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

1 1/2 to 2 cups white rice, preferably jasmine
Salt
5 tablespoons peanut or neutral oil, like grapeseed or corn
2 eggs, lightly beaten
4 garlic cloves, peeled and minced
1/4 pound shrimp, peeled and chopped
1/4 pound chicken meat, chopped
4 scallions, trimmed and cut into 1-inch lengths
1 cup bean sprouts, rinsed and trimmed, optional
2 tablespoons fish sauce (nam pla), or more, if necessary
1 tablespoon tamarind paste or ketchup
2 teaspoons sugar, if you use tamarind
1/4 cup lime juice, if you use ketchup
2 chiles, preferably Thai, stemmed, seeded and sliced, optional
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

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

BROWN RICE SALAD WITH CITRUS-THAI BASIL VINAIGRETTE



Brown Rice Salad with Citrus-Thai Basil Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 cups cooked brown rice
2 carrots, grated
1 cup pea pods, thinly sliced on an angle
1 small red onion, halved and minced
6 green onions, thinly sliced on an angle
Citrus-Thai Basil Vinaigrette, recipe follows
Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish
3/4 cup orange juice
1/4 cup lime juice
1/2 cup fresh Thai basil leaves, chopped (substitute regular basil or mint leaves if needed)
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil

Steps:

  • Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.
  • Combine all ingredients in a blender and blend for 1 minute

PAD THAI-STYLE RICE SALAD



PAD THAI-STYLE RICE SALAD image

Yield 4-6 people

Number Of Ingredients 15

1.5 C jasmine rice
5 T peanut, corn or grapeseed oil
2 eggs, lightly beaten
4 garlic cloves, peeled and minced
1/4 lb shrimp, peeled and chopped
1/4 lb chicken meat, chopped
4 scallions, tripped and cut into 1-inch lengths
1 C bean sprouts (optional)
2 T fish sauce
1 T ketchup
1/4 C lime juice
2 chilies, preferably Thai, stemmed, seeded and sliced (or 1-2 T chili sauce)
1/4 C peanuts
1/4 C fresh cilantro
OPTIONAL - i usually add broccoli, cabbage, bok choy, and onions and adjust amount of sauce to taste

Steps:

  • 1) cook rice, drain in cold water, and set aside in large bowl 2) put 2 T oil in wok over medium heat. add eggs and scramble quickly to create an egg crepe. cook until just set and remove to a cutting board. cut into 1/4 inch strips and add to bowl with rice. 3) raise heat to high and add remaining oil. when oil is hot, add garlic and shrimp and cool until shrimp lose grey color; transfer to bowl with slotted spoon. add chicken and cook until just done; transfer to bowl. add scallions and veggies, cook, and transfer. 4) to skillet add fish sauce, chilies, ketchup and lime juice, and a little water (1/4 to 1/2 C). pour over salad. 5) put all salad ingredients back into work and toss to heat through. add peanuts and cilatro and serve!

THAI CHICKEN RICE SALAD



Thai Chicken Rice Salad image

A fresh-tasting rice salad with plenty of herbs. It's not hot or spicy, but it's bursting with flavour. The salad will keep for a day in the fridge.

Provided by English_Rose

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon peanut oil or 1 tablespoon vegetable oil
2 stalks lemongrass
2 small red Thai red chili peppers, de-seeded and chopped
4 scallions, trimmed and sliced
1 1/4 lbs cooked jasmine rice (cook 7oz rice to get this amount)
1 lb cooked chicken, shredded
1 ounce fresh mint leaves, roughly chopped
1 ounce fresh cilantro leaves
4 fresh kaffir lime leaves, finely sliced (or preserved lime leaves from jar)
3 tablespoons lime juice
1 tablespoon superfine sugar
2 tablespoons fish sauce
1 tablespoon toasted sesame oil
1 ounce toasted salted cashews (optional)

Steps:

  • Prepare the lemongrass. Peel off the hard outer layers, trim the base, slice very finely then bash with a knife to bruise them and release the flavour and scent.
  • Heat a frying pan or wok over a fairly high heat. Add the oil, prepared lemongrass, chili and scallions, and cook for 2 minutes Set aside.
  • Put the rice, chicken, mint, cilantro, lime leaves and warm lemongrass mixture into a bowl and toss gently to mix.
  • Whisk together the lime juice, sugar, fish sauce and sesame oil. Pour over salad and mix gently.
  • Chill before serving, if preferred. Spoon salad into small bowls. Sprinkle with cashew nuts, if you like.

Nutrition Facts : Calories 282.6, Fat 9.9, SaturatedFat 2.1, Cholesterol 56.8, Sodium 531.2, Carbohydrate 25.6, Fiber 1.9, Sugar 3.4, Protein 21.9

THAI RICE SALAD WITH PEANUT DRESSING



Thai Rice Salad with Peanut Dressing image

This has a wonderful spicy flavor. It's great for potlucks because you can make it ahead of time and it doesn't need reheating.

Provided by MaryMc

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup white rice, uncooked
1/3 cup chunky peanut butter
1/4 cup white wine vinegar
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon grated fresh ginger
2 cloves garlic, minced or pressed
1/4 teaspoon cayenne (or to taste--I like more)
2 cups cooked chicken, chopped
1 cucumber, peeled and chopped
1/2 cup onion, finely chopped
1 1/2 cups fresh spinach, cut into thin strips

Steps:

  • Cook rice as directed on package.
  • Transfer to a large bowl.
  • Whisk together peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and cayenne.
  • Add peanut sauce, chicken, cucumber and onion to rice and mix well.
  • Chill.
  • Just before serving, stir in spinach.

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From sherissa-thelovelydays.blogspot.com


THAI RICE SALAD RECIPE | WOOLWORTHS
2 limes, grated rind and juice. 2 tsp light soy sauce. 250 g mixed long-grain and wild rice, freshly cooked, cooled. 2 carrots, thinly sliced. 1/2 cucumber, halved, deseeded and thinly sliced. 1 red capsicum, cored, deseeded and thinly sliced. 75 g bean sprouts. 4 spring onions, thinly sliced. 4 tbs fresh coriander, chopped.
From woolworths.com.au


THAI LARB SALAD | FEASTING AT HOME
2020-07-14 How to make Larb: The recipe can be made in 30 minutes flat! Step 1: Start with “quick-pickling” the red onions. This removes some of the bitterness and bite. Thin slice the onions. Step 2: In a skillet, saute onion, garlic and lemongrass until tender. Add chili flakes. Step 3: Add the ground meat to the pan.
From feastingathome.com


THAI COCONUT RICE SALAD - ILOVEORGANICGIRL
1. in a medium saucepan combine rice, coconut water, and salt. bring to a boil, then reduce heat to medium-low, cover, and simmer until rice is tender, about 15 minutes. let stand off heat 5 minutes, then transfer to a large bowl to cool until barely warm. 2. toss rice with dressing, then toss with romaine, carrot, green onion, cilantro, basil ...
From iloveorganicgirl.com


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