Thai-Inspired Baked Crispy Rice Salad (Nam Khao Tod)

Thai Baked Crispy Rice Salad (Nam Khao Tod) on serving platter.

Thai-Inspired Baked Crispy Rice Salad (Nam Khao Tod)

This Thai baked crispy rice salad hits all the right notes with a bright and acidic fish sauce dressing, fresh herbs and crunchy peanuts.

Course Salad, Side Dish

Cuisine Asian, Thai

Diet Vegetarian

Prep Time 10

Cook Time 25

Servings

Calories 296kcal

Author Kylie Mazon-Chambers

Ingredients

2½ cups cooked jasmine rice (day-old rice is best)
2 tablespoons red curry paste
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
2 Thai bird's-eye chilies, finely chopped
½ cup thinly sliced green onion
½ cup chopped cilantro
¼ cup julienned ginger
¼ cup shaved red onion
¼ cup thinly sliced mint leaves
⅓ cup roasted unsalted peanuts
1 cup cherry tomatoes, halved

US Customary - Metric

Instructions

Heat oven to 425ºF (220ºC). Spread the rice out on a quarter sheet pan and top with the curry paste. Drizzle with the vegetable oil and use your hands to evenly coat the grains of rice with the curry paste and oil. Spread in an even thin layer and bake until the rice is crispy, about 25 to 30 minutes, stirring halfway through cooking.
In a small bowl stir together the fish sauce, lime juice and chiles. Set aside.
In a large mixing bowl add the crispy rice with the ginger, green onion, cilantro, red onion, mint, peanuts and cherry tomatoes. Drizzle with the fish sauce dressing and toss to combine.
Divide among bowls and serve.

Notes

I recommend getting the rice in the oven first then chopping the herbs while the rice cooks for the best time management!

Be sure to test the saltiness of your red curry paste. The saltiness can differ based on brands, some are much saltier than others and can change the overall flavor of the dish.

Nutrition