Pad Thai-Style Rice Salad Recipe

Name: Pad Thai-Style Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
1) cook rice, drain in cold water, and set aside in large bowl
2
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
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
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
5) put all salad ingredients back into work and toss to heat through. add peanuts and cilatro and serve!

815

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1.5 C jasmine rice, 5 T peanut, corn or grapeseed oil, 2 eggs, lightly beaten, 4 garlic cloves, peeled and minced, and more.

Yes, Pad Thai-Style Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pad Thai-Style Rice Salad

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