Crispy Rice Salad (nam Khao Inspired

• total time: 40 minutes

Ingredients

I did not use Nam (pork) due to dietary restrictions. Created my own inspired version of this crispy rice salad.

A few tips before beginning:

For best results cook rice at a one-to-one ratio.

You can control the amount of heat you like, so if you have little ones, put less chili paste. Nut allergies? skip the peanuts, you can add toasted sesame seeds instead.

Ingredients for crispy rice:

2 cups of white raw rice cooked and cooled

1 heaping tbsp. chili paste

3 tbsp. Oil

Ingredients for salad:

4 Persian cucumbers

1/2 bunch fresh mint

1/2 bunch fresh cilantro

about 5 scallions

1 cup shelled edamame

1 avocado

1/2 cup chopped peanuts

Ingredients for dressing:

1/4 cup soy sauce

1/4 cup seasoned rice vinegar (it’s a bit sweeter)

2 tbsp. Oil

1 tbsp. brown sugar

1/2 lime

1 garlic clove

Directions

Prepare the Crispy Rice:

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper.

In a large bowl, combine the cooked white rice, chili paste, and vegetable oil. Mix well.

Spread the rice mixture evenly on the prepared baking sheet.

Bake for about 40 minutes, tossing the rice every 10 minutes to ensure even baking. Watch closely to avoid burning.

Once crispy and golden, remove from the oven and let cool. This can be done ahead of time.

Prepare the Vegetables:

Chop all your vegetables and place them in a large bowl.

Add the edamame and diced avocado to the bowl.

Make the Dressing:

In a small bowl, combine the ingredients.

Whisk together until well mixed.

Assemble the Salad:

Add the chopped roasted peanuts and the cooled crispy rice to the bowl with the vegetables.

Pour the dressing over the salad and toss to combine.

Serve immediately and enjoy!

Note: If preparing this salad ahead of time, add the avocado, crispy rice, and peanuts just before serving to maintain their texture. The crispy rice will become slightly soggy if it sits in the salad for too long.