Thai · Lunch
Thai Rice With Spicy Bamboo Salad
Jasmine rice served alongside a spicy shredded bamboo shoot salad dressed with lime juice, soy sauce, and toasted rice powder in the northeastern Thai laab style. Fresh mint, cilantro, shallot, and scallion add sharpness, while roasted chili flakes and crushed peanuts bring heat and crunch.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
295Calories
8.9gProtein
5.8gFat
53.1gCarbs
9.8gSugar
6.5gFiber
932mgSodium
0mgChol
0.9gSat Fat
568mgPotassium
82mgCalcium
2.7mgIron
0mcgVitamin B12
15mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Drain and rinse the bamboo shoot in a colander, then shred thinly and pat dry with a towel.
2
Toast the rice in a small dry skillet over medium-low heat for 4 minutes until deep golden, then grind to powder once cooled.
3
In a bowl, combine lime juice, soy sauce, garlic, and sugar until sugar dissolves. Add blanched bamboo shoot, shallot, scallion, cilantro, mint, dried chili, and rice powder; toss to coat.
4
Plate
Mound the warm jasmine rice on one side of a plate, pile the bamboo salad alongside, and scatter the crushed peanuts over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g bamboo shoot
- 1 1/2 cup280g cooked jasmine rice
- 2 tbsp2 tbsp lime juice
- 4 tsp4 tsp soy sauce
- 22 shallot
- 4 tbsp4 tbsp scallion
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp mint leaves
- 2 tsp2 tsp rice powder
- 1 tsp1 tsp dried chili
- 2 tsp2 tsp peanuts, roasted and crushed
- 22 small clove garlic
