Thai Crispy Rice Salad
Thai Inspired Crispy Rice Salad is one of those dishes that delivers contrast and crunch in every bite. It’s bold, zesty, herbaceous, tangy, and deeply savory, thanks to a layered dressing and aromatics. What really takes it over the top is the crispy rice itself, tossed in a red curry paste and baked until golden and crisp—little bites of texture heaven!
This recipe is inspired by the beloved Thai dish Nam Khao, a Laotian-Thai crispy rice salad that’s traditionally made with fermented pork sausage. I order a version of this dish every time I dine at LA’s restaurant Night + Market. My take on this recipe skips the meat but keeps all the vibrant flavor—think of it as a lighter, more flexible take you can enjoy as a main or a side dish. It’s completely addictive, packed with fresh herbs, and easy to make ahead for parties or lunches.
If you’re looking for a more substantial meal with bold Thai flavors, consider making my Thai Curry Chicken Meatballs! It’s a great way to use any extra red curry paste, too!
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Why you’ll love this recipe
- Bold flavor – Umami-rich dressing, spicy red curry, and bright herbs make every bite complex and crave-worthy.
- Crunchy texture – The crispy rice is irresistibly crunchy, giving the salad a satisfying contrast to the soft herbs.
- Fresh and vibrant – Mint, cilantro, and scallions make this feel light and energizing, no matter the season. This is a lettuce-free, herb-forward salad!
- Customizable – Vegetarian, gluten-free, and easy to riff on with what you have in the fridge.
Ingredients
- Rice – Use cold, cooked rice; leftover rice works great and crisps up beautifully. I use jasmine rice in this recipe, but use what you have on hand.
- Thai red curry paste – A fragrant blend of chili, lemongrass, garlic, and spices, bringing depth and color to the crispy rice. I used this exact one!
- Soy sauce – Adds deep umami and a salty backbone to both the dressing and the rice.
- Sesame oil – Brings a warm, toasty nuttiness that pairs beautifully with the herbs and lime.
- Fish sauce – Intensely savory and essential to Thai cooking; it gives the dish depth.
- Lime juice – Brightens the entire salad and balances the saltiness of the salad sauce.
- Honey – A hint of sweetness to mellow the acidity and spice.
- Garlic – Minced and added to the salad for extra flavor.
- Cilantro – Earthy and citrusy, it’s one of the stars of this lettuce-free salad.
- Mint – Adds a cooling, refreshing lift that keeps the salad recipe feeling light.
- Scallions – The white parts offer sharpness, while the greens add a mild onion flavor and fresh crunch.
- Persian Cucumbers – A crunchy and refreshing base to this Thai Crispy Rice Salad.
- Red onion – Mellowed out in the dressing but still punchy and crunchy in the finished recipe.
- Peanuts – Crunchy and rich, they add the final textural note and a nutty bite.
See recipe card for quantities.
What is Thai Red Curry Paste?
Thai red curry paste is a blend of dried red chilies, lemongrass, garlic, galangal, shallots, and spices like coriander and cumin. It’s one of the core flavor bases in Thai cuisine and adds a spicy, fragrant kick to everything from soups to marinades. In this recipe, it transforms plain rice into a flavored, savory, crunchy element full of warmth and depth. You can find it in most grocery stores, Asian markets, or online—Mae Ploy and Thai Kitchen are both good options.
Instructions for Thai Inspired Crispy Rice Salad
- Preheat the oven – Set your oven to 400°F and line a large baking sheet with parchment paper.
- Prepare the crispy rice – In a large bowl, combine the rice, red curry paste, soy sauce, and sesame oil. Toss well or massage the mixture with your hands until the rice is fully coated. Spread it out on your baking sheet.
- Bake the rice – Bake for 40 minutes, stirring every 15 minutes and rotating the tray for even crisping. When golden and crispy, remove from the oven and let cool slightly.
- Make the dressing – In the same large bowl, whisk together soy sauce, sesame oil, fish sauce, lime juice, and honey. Add the minced garlic and red onion slices to marinate while you prep the rest.
- Prep the base – Thinly slice the scallions, chop the cilantro and mint, and chop the cucumbers. Add to a large bowl.
- Assemble the salad – Once the rice has cooled slightly, add it to the bowl with the salad base. Toss everything together with the dressing with onions and garlic. Top with peanuts and serve immediately.
Substitutions and Variations
- Make it vegetarian – Remove the fish sauce from the recipe if fish is not in your diet, or if you simply don’t have it on hand. While the recipe will still taste great without it, I do find it adds a really nice depth of flavor.
- Add protein – Toss in shredded rotisserie chicken, crispy tofu, or sautéed shrimp. I would add the protein to the sauce along with the red onion to really soak in the salad’s flavor!
- Go nut-free – Use toasted sunflower seeds or pumpkin seeds for crunch.
- Spice it up – Add thinly sliced fresh chili or a drizzle of chili oil.
Storing Thai Crispy Rice Salad
You can cook the rice in advance. You can also prep the herbs and onions in advance. I would not make the crispy rice in advance. I also suggest assembling the salad right before serving.
The crispy rice is a finicky component of this recipe that relies on its texture. If it sits in the dressing too long, it will get soggy. On the other hand, if you make the crispy rice too far in advance it might dry up and harden too much.
Other Salad Recipes:
- Hot Honey Butternut Squash Salad
- Elote Pasta Salad
- Zucchini Feta and Orzo Salad
- Summer Cherry and Burrata Salad
Rate this recipe
If you try this Thai Crispy Rice Salad, I’d love to hear what you think! Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below to let others know how it turned out. Your feedback helps more people discover and enjoy the recipe! Please also share your creations on social media, and tag me (@snackingemily) on Instagram or TikTok!
Thai Crispy Rice Salad
Ingredients
For the Crispy Rice:
- 2 cups cooked rice preferably cold or day-old
- 4 tablespoon Thai red curry paste
- 2 tablespoon soy sauce
- 2 tablespoon sesame oil
For the Salad:
- 3 tablespoon soy sauce I used low sodium
- 3 tablespoon sesame oil
- 2 tablespoon fish sauce
- 2 limes juiced
- 1 tablespoon honey
- 3 cloves garlic minced
- ¼ red onion sliced into ½ inch pieces from root to stem
- 1 bunch cilantro leaves chopped
- 1 bunch mint leaves chopped
- 1 bunch scallions sliced
- 3 Persian cucumbers chopped
- ½ cup peanuts
Instructions
- Preheat the oven – Set your oven to 400°F and line a large baking sheet with parchment paper.
- Prepare the crispy rice – In a large bowl, combine the rice, red curry paste, soy sauce, and sesame oil. Toss well or massage the mixture with your hands until the rice is fully coated. Spread it out on your baking sheet.
- Bake the rice – Bake for 40 minutes, stirring every 15 minutes and rotating the tray for even crisping. When golden and crispy, remove from the oven and let cool slightly.
- Make the dressing – In the same large bowl, whisk together soy sauce, sesame oil, fish sauce, lime juice, and honey. Add the minced garlic and red onion slices to marinate while you prep the rest.
- Prep the base – Thinly slice the scallions, chop the cilantro and mint, and chop the cucumbers. Add to a large bowl.
- Assemble the salad – Once the rice has cooled slightly, add it to the bowl with the salad base. Toss everything together with the dressing with onions and garlic. Top with peanuts and serve immediately.
