Pad Thai-style rice salad from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 365) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Minced fish salad (Koy pa); Southeast Asian chicken two ways; Thai beef salad; Marinated flank steak with lime, chile, and basil slaw; Shaking beef

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PrincessK on February 05, 2011

    OK to use 1/2 T oil instead of 3 T

  • PrincessK on February 05, 2011

    p. 357

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