thai

Khanom Jeen Nam Prik Tuna With Fresh Herbs and Vegetables

This dish pairs mixed herbs with rice vermicelli, cooked, dried red chilies and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

113 g Carbohydrates

4 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

132g rice vermicelli (kanom jeen), cooked 490 kcal
84g tuna, canned in water, drained 97 kcal
4g dried red chilies 1 kcal
6g garlic 9 kcal
5g shrimp paste 5 kcal
6g fish sauce 2 kcal
11g lime juice 3 kcal
5g palm sugar 19 kcal
54g cabbage, shredded 14 kcal
48g cucumber, sliced 7 kcal
9g mixed herbs (mint and cilantro) 3 kcal

Cooking instructions

dried red chilies
Soak the dried chilies in hot water 10 minutes, then drain.
dried red chiliesgarlicshrimp paste
In a small blender or mortar, blend/pound chilies, garlic, and shrimp paste into a rough paste.
tunashrimp pastefish saucelime juicepalm sugar
Mix the paste with drained tuna, fish sauce, lime juice, and palm sugar until a thick relish forms. Add a spoon of water if needed to loosen.
rice vermicelli (kanom jeen)
Warm the rice vermicelli briefly (dip in hot water if needed) and drain well.
tunacabbagecucumbermixed herbs (mint and cilantro)
Serve noodles topped with the tuna chili relish, with cabbage, cucumber, and herbs alongside for folding and dipping.