Crispy Rice Salad
Crispy Rice Salad is a medium Thai Fusion recipe that serves 4. 350 calories per serving. Recipe by Tasty UK on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $4.75 total, $1.19 per serving
Ingredients
- 2 cups Cooked Rice (day‑old rice, loosened with a fork)
- 1 tablespoon Red Curry Paste (Thai red curry paste)
- 1 tablespoon Vegetable Oil (neutral oil for coating rice)
- 1 teaspoon Cornstarch (helps rice crisp in the air fryer)
- 1 medium Cucumber (seeded and diced)
- 1 cup Cherry Tomatoes (halved)
- ¼ cup Red Onion (thinly sliced)
- 2 tablespoons Fresh Cilantro (chopped)
- 2 tablespoons Fresh Mint (chopped)
- ¼ cup Roasted Peanuts (coarsely chopped)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Fish Sauce (Thai fish sauce)
- 1 tablespoon Soy Sauce (regular or low‑sodium)
- 1 teaspoon Honey (or agave for vegan)
- 1 clove Garlic (minced)
- ½ teaspoon Fresh Ginger (minced)
- ¼ teaspoon Chili Flakes (adjust to heat preference)
- 1 teaspoon Sesame Oil (to finish dressing)
Instructions
Prepare the Dressing
In a small bowl whisk together lime juice, fish sauce, soy sauce, honey, minced garlic, minced ginger, chili flakes and sesame oil until emulsified.
Time: PT5M
Season the Rice
Place the leftover rice in a mixing bowl. Add red curry paste, vegetable oil and cornstarch. Toss until each grain is evenly coated.
Time: PT4M
Air‑Fry the Rice
Preheat the air fryer to 200°C (390°F). Spread the coated rice in a single layer in the basket and air‑fry for 8‑10 minutes, shaking halfway through, until golden and crisp.
Time: PT10M
Temperature: 200°C
Prep the Fresh Vegetables
While the rice crisps, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion and chop the cilantro and mint.
Time: PT5M
Combine Salad Ingredients
In a large mixing bowl combine the crisped rice, cucumber, tomatoes, red onion, cilantro, mint and chopped peanuts.
Time: PT2M
Dress the Salad
Pour the prepared dressing over the salad and gently toss until everything is lightly coated.
Time: PT2M
Serve
Transfer the salad to a serving platter and enjoy immediately as a side or a light main.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 6g
- Carbohydrates
- 55g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Contains peanuts, Contains soy, Contains fish sauce, Not vegan, Gluten may be present if regular soy sauce used
Allergens: Peanuts, Soy, Fish
Ingredient Substitutions
- Instead of Cooked Rice: cooked quinoa, cooked barley
- Instead of Red Curry Paste: sriracha, green curry paste
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of Cornstarch: potato starch, rice flour
- Instead of Cucumber: zucchini
- Instead of Cherry Tomatoes: regular tomatoes, diced
- Instead of Red Onion: white onion, shallots
- Instead of Fresh Cilantro: Thai basil
- Instead of Fresh Mint: basil
- Instead of Roasted Peanuts: cashews, almonds
- Instead of Lime Juice: lemon juice
- Instead of Fish Sauce: soy sauce (less authentic)
- Instead of Soy Sauce: tamari (gluten‑free)
- Instead of Honey: maple syrup
- Instead of Garlic: garlic paste
- Instead of Fresh Ginger: ground ginger
- Instead of Chili Flakes: fresh chili, sliced
- Instead of Sesame Oil: peanut oil
Equipment Needed
- Mixing Bowl
- Large Mixing Bowl
- Air Fryer
- Whisk
- Knife
- Cutting Board
- Measuring Spoons
- Spatula
- Tongs (optional)
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Coating the rice evenly with red curry paste, oil and cornstarch
- Air‑frying the rice without overcrowding to achieve crispness
- Emulsifying the dressing thoroughly before adding to the salad
Chef Tips from the Video
- Day‑old rice dries out slightly, which is ideal for crisping
- For extra heat, add a dash of Thai bird‑chili sauce to the dressing
- Toast the peanuts lightly for deeper flavor before chopping
Troubleshooting
Rice is soggy after air‑frying
Make sure the rice is fully coated with cornstarch and spread in a single layer; increase air‑fryer time by 2‑3 minutes.
Dressing is too thin
Add a little more fish sauce or a pinch of cornstarch dissolved in water, then whisk again.
Vegetables become wilted
Add the fresh veggies just before tossing with the dressing and serve immediately.
Storage
Refrigerator: Store in an airtight container for up to 2 days; re‑crisp rice in a hot oven before serving.
Freezer: Not recommended – rice loses crispness after freezing.
Room temperature: Best served within 1 hour of preparation.
Make-Ahead Tips
- The dressing can be prepared up to 24 hours ahead and kept refrigerated
- Chop vegetables in advance and store in a damp paper towel to stay crisp
- Re‑crisp the rice in a pre‑heated 180°C oven for 5 minutes if it softens overnight
Frequently Asked Questions
What is the cultural significance and history of crispy rice salads in Thai cuisine?
Crispy rice (khao tod) is a traditional Thai street‑food snack where rice is deep‑fried until crunchy. Modern Thai chefs have adapted it into salads, combining the texture with fresh herbs and lime‑based dressings, reflecting Thailand’s love of contrast between hot, crunchy and cool, aromatic ingredients.
What are the traditional regional variations of Thai rice salads across Thailand?
In central Thailand, rice salads often feature jasmine rice, lime, fish sauce and peanuts, while northern versions may include toasted rice powder and local herbs like dill. Southern styles add coconut milk and more chili, giving a richer, spicier profile.
How is a traditional Thai crispy rice salad authentically served in Thailand?
It is typically served at room temperature on a banana leaf or small platter, garnished with fresh cilantro, sliced chilies and a squeeze of lime, and eaten with a fork or spoon alongside grilled meats or as a standalone snack.
What occasions or celebrations is a crispy rice salad traditionally associated with in Thai culture?
Crispy rice salads are popular at informal gatherings, street‑food festivals and as a refreshing side during hot summer months. They are also served during family picnics and as a starter at wedding banquets for a light, palate‑cleansing bite.
What other Thai dishes pair well with this crispy rice salad?
It pairs beautifully with grilled satay skewers, Thai basil chicken (pad kra pao), mango sticky rice for a sweet contrast, or a simple cucumber‑mint raita to balance the heat of the red curry dressing.
What makes this crispy rice salad special or unique in Thai‑fusion cuisine?
The recipe combines the classic Thai flavor base of lime, fish sauce and red curry paste with the modern technique of air‑frying leftover rice, creating a healthier yet equally crunchy texture that highlights both tradition and innovation.
What are the most common mistakes to avoid when making crispy rice salad?
Common errors include using fresh rice (which stays soggy), overcrowding the air‑fryer basket, and over‑mixing the salad which can crush the crisp rice. Follow the coating and air‑fry steps precisely for best results.
Why does this recipe use cornstarch on the rice before air‑frying instead of just oil?
Cornstarch creates a thin, dry coating that absorbs less oil and forms a light, crunchy crust when exposed to hot air, whereas oil alone can make the rice greasy and less crisp.
Can I make this crispy rice salad ahead of time and how should I store it?
The dressing can be prepared up to a day ahead and kept refrigerated. Assemble the salad no more than an hour before serving; if stored longer, re‑crisp the rice in a hot oven for a few minutes to restore texture.
What does the YouTube channel Tasty UK specialize in?
The YouTube channel Tasty UK specializes in quick, visually engaging recipe videos that adapt global dishes for home cooks, often featuring modern kitchen gadgets and easy‑to‑follow step‑by‑step instructions.
How does the YouTube channel Tasty UK’s approach to Thai‑inspired cooking differ from other cooking channels?
Tasty UK focuses on simplifying traditional Thai techniques—like using an air fryer for crisp rice—while maintaining authentic flavor profiles, whereas many other channels either stick to classic deep‑frying or heavily westernize the recipes.
Last updated: September 1, 2026
