Pad Thai-Style Rice Salad



  • 1 ½ to 2cups white rice, preferably jasmine
  • Salt
  • 5tablespoons peanut or neutral oil, like grapeseed or corn
  • 2eggs, lightly beaten
  • 4garlic cloves, peeled and minced
  • ¼pound shrimp, peeled and chopped
  • ¼pound chicken meat, chopped
  • 4scallions, trimmed and cut into 1-inch lengths
  • 1cup bean sprouts, rinsed and trimmed, optional
  • 2tablespoons fish sauce (nam pla), or more, if necessary
  • 1tablespoon tamarind paste or ketchup
  • 2teaspoons sugar, if you use tamarind
  • ¼cup lime juice, if you use ketchup
  • 2chiles, preferably Thai, stemmed, seeded and sliced, optional
  • ¼cup chopped peanuts
  • ¼cup chopped fresh cilantro
  • 1lime, cut into wedges
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        435 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 53 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 16 grams protein; 105 milligrams cholesterol; 538 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 8 servings


  1. 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.
  2. 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.
  3. 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.
  4. 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.

30 minutes

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