PAD THAI-STYLE RICE SALAD

Pad Thai-Style Rice Salad image

My basic technique works like this: Cook the rice as you would pasta, in abundant salted water, tasting as you go; the cooking time will range from around 15 minutes for white rice to as long as 45 minutes for the most stubborn brown varieties (almost all will be done in 30 minutes or so). Drain and rinse; you want to get any remaining surface starch off so the salad isn't too clumpy. When the rice is cool enough to handle, dress it; it will absorb a bit of the dressing. Add herbs and garnishes just before serving.

Provided by Mark Bittman

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 17

Ingredients

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

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 1 gram, Sodium 644 milligrams, Sugar 3 grams, TransFat 0 grams