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    You are in: Home / Recipes / Rice Pancakes, Thailand-Style Recipe
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    Rice Pancakes, Thailand-Style

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 20, 2012

      Now this is a tasty pancake SAHMchef. I love rice pancakes and this baby is no exception. I used sticky rice, candied ginger and had to omit the peanuts as I didn't have any in the house today. I did add 1 tsp of smooth peanut butter for the flavor. This is an excellent pancake, savory and beautiful. I did add the optional sicarah sauce, salt and pepper, choosing coarse sea salt and red pepper flakes. Thank you for sharing this treat that I will make again and again. Made for My 3 Chefs - 2012.

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    • on December 12, 2013

      Made this to serve as a side with Spicy Pumpkin Soup as I had left over rice, and they were so easy and so full of flavor followed the recipe and wouldn't change a thing. Have left overs to have for lunch. This is going to be a favorite in our house and is going straight into my Best of 2013 Book

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    • on September 17, 2013

      Awesome recipe. Easy to modify based on ingredients on hand. I served with home made apple sauce. Definitely a keeper for left over rice!

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    Nutritional Facts for Rice Pancakes, Thailand-Style

    Serving Size: 1 (734 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 102.7
     
    Calories from Fat 38
    37%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.8 g
    4%
    Cholesterol 31.0 mg
    10%
    Sodium 14.1 mg
    0%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.2 g
    1%
    Protein 3.1 g
    6%

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