Thai Kitchen Recipe and Ambassador Challenge Recipe 5

Shut Up and Eat Thai Kitchen Ambassador Recipe Challenge  - Vegetable Salad Rice Bowl with Crispy Noodles

January 10, 2014

in Food, Recipes

Like everyone else, I usually fail at upholding any kind of new years resolutions after the first 30 days into the new year. But it seems like the ones I’m really good at keeping are, “don’t be a billionaire,” “have really nice running shoes,” and “pick scabs”. Amongst my less traditional resolutions comes the more classic ones like lose weight, eat healthier and don’t be such a stud. There’s not much I can do about that last one, but for eating healthier I’ve decided to eat one meal a week that does not contain any meat protein. I thought that this Thai Kitchen Ambassador Recipe Challenge gave me the perfect opportunity to try out a “vegetarian” recipe in hopes of eating lighter and healthier… yeah, don’t laugh.

Vegetable Salad Rice Bowl with Crispy Noodles

INGREDIENTS:
– 1 cup steamed mixed frozen vegetables
– 1 cup cooked Thai Kitchen Jasmin Rice
– 1 cup shredded lettuce
– 1 tbsp Thai Kitchen Premium Fish Sauce
– 1 cup crushed Thai Kitchen Stir-Fry Rice Noodles
– 1 tbsp rice wine vinegar
– 2 tbsp sugar
– 1 tbsp water
– 1 garlic clove (minced)
– 1 tsp lime juice.
– 1 cup vegetable oil (for frying)
– Crushed peanuts


DIRECTIONS:
RECIPE 5 - Vegetable Salad Rice Bowl with Crispy Noodles-3
– Cook rice according to the instructions on the box.

RECIPE 5 - Vegetable Salad Rice Bowl with Crispy Noodles-2
– In a shallow pan, heat up oil until smoking, and then turn off heat. Slowly pour in crushed stir-fry noodles. The noodles will fry and puff almost instantly, remove from pan immediately and keep to the side – a deep fryer works best.

RECIPE 5 - Vegetable Salad Rice Bowl with Crispy Noodles-4
– Steam vegetables from frozen for 3-4 minutes until tender.

RECIPE 5 - Vegetable Salad Rice Bowl with Crispy Noodles-5
– In a small bowl assemble the dressing by mixing rice wine vinegar, sugar, water, garlic, and lime juice until the sugar is dissolved.

RECIPE 5 - Vegetable Salad Rice Bowl with Crispy Noodles-7– Once rice is cooked, place in a bowl, top rice with steamed vegetables, shredded lettuce, drizzle dressing, and garnish with crispy fried rice noodles and crushed peanuts.

I can’t call it a straight up VEGETARIAN dish as the dressing does include fish sauce, but baby steps… get off my back. Fresh and light, this dish perfect for lazy summer days. The sweet and sour dressing brightens up every bite of fragrant jasmine rice and steamed vegetables, while fried crispy rice noodles lend a great contrast in texture.

Stay tuned TOMORROW for the next recipe in the Thai Kitchen Ambassador recipe challenge!
Check out Day 1’s recipe here – Curious Curry Meatballs
Check out Day 2’s recipe here – Red Curry Chicken Tacos With Tangy Mango Salsa
Check out Day 3’s recipe here – Ebi Burger With Spicy Roasted Red Chili Mayo
Check out Day 4’s recipe here – Spicy Fried Chicken and Coconut Waffle Bites

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Remember, you, the public will then have the opportunity to vote for your (fan vote) favourite recipe that I come up with to be then pitted against the top recipes of the other bloggers in a national vote (canada vote) – and by doing so, enter for a chance to win over $5000 worth of prizes!


 

Vegetable Salad Rice Bowl with Crispy Noodles
Recipe Type: Main Course
Cuisine: American
Author: Jason
Prep time:
Cook time:
Total time:
Serves: 2
Fresh and light dish perfect for lazy summer days. Sweet and sour dressing brightens up every bite of fragrant jasmine rice and steamed vegetables, while fried crispy rice noodles lend a great contrast in texture.
Ingredients
  • 1 cup steamed mixed frozen vegetables
  • 1 cup cooked Thai Kitchen Jasmin Rice
  • 1 cup shredded lettuce
  • 1 tbsp Thai Kitchen Premium Fish Sauce
  • 1 cup crushed Thai Kitchen Stir-Fry Rice Noodles
  • 1 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 1 tbsp water
  • 1 garlic clove (minced)
  • 1 tsp lime juice.
  • ½ cup vegetable oil (for frying)
  • Crushed peanuts
Instructions
  1. Cook the rice according to the directions on the box.
  2. In a shallow pan, heat up oil until smoking, and then turn off heat. Slowly pour in crushed stir-fry noodles. The noodles will fry and puff almost instantly, remove from pan immediately and keep to the side – a deep fryer works best.
  3. Steam vegetables from frozen for 3-4 or until tender
  4. In a small bowl assemble the dressing by mixing rice wine vinegar, sugar, water, garlic, and lime juice until the sugar is dissolved.
  5. Once rice is cooked, place in a bowl, top rice with steamed vegetables, shredded lettuce, drizzle dressing, and garnish with crispy fried rice noodles and crushed peanuts.

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