I went on an amazing trip to Southeast Asia a couple years ago – my boyfriend and I visited Vietnam, Cambodia, and Thailand. We ate some absolutely incredible food along the way, but to be honest, my absolute favorite Thai dish I’ve ever had is at a restaurant called Kin Khao in San Francisco. It’s inspired by a beef salad we weren’t able to try in Thailand, because it unfortunately and irrevocably contained beef, so we knew we had to find a way to recreate this magic at home. When we made it we actually tried frying beans (our apartment smelled like oil for about a week after), but found we liked it with roasted edamame more – which is great since it’s healthier and easier too! It’s tangy, healthy, and can be adapted in a million different ways.
Here’s Kin Khao’s tasty version:
And don’t you know imitation is the best form of flattery?
Serves 2 with accoutrements
Ingredients
- Juice of 2 limes
- 4 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1-2 tbsp chili flakes (I ground these up – be careful, they are seriously spicy!)
- 5 small shallots
- 2 tbsp toasted rice powder (can skip this in a pinch, but I made it using this)
- 2 cups frozen edamame
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 green onions, chopped
- 1-2 tbsp chopped mint for garnish
- For serving: thin slices of cucumber, romaine lettuce leaves, thai sticky rice
Instructions
- Combine first 5 ingredients in a bowl and stir to combine. Letting the shallots marinate in the dressing really mellows them and infuses the liquid.
- To make the edamame: spray sheet pan with oil. Add edamame to sheet pan and spray with oil. Add salt, pepper, and garlic powder, and toss edamame to mix. Roast at 350 for ~15min, shaking halfway.
- Once edamame are lightly toasted, add them to the bowl of dressing ingredients, along with mint, green onions.
- Serve with romaine leaves (as scooping cups/lettuce tacos) and cucumbers for soaking up all the amazing juice!
midwestcoaster 