Thai Paan Bites (Miang Kham) is a popular street food in Thailand. This sweet, salty, and spicy appetizer is an explosion of flavors wrapped in a betel leaf! With toasted coconut, lime, ginger, peanuts, Thai chili, shallots, crispy tofu, and a sweet sauce, there’s nothing quite as bright and colorful as this vegetarian Miang Kham!
WATCH HOW TO MAKE THAI PAAN BITES – MIANG KHAM:
To make the sauce, we’ll add water to a pan along with lemongrass and grated ginger. Then in goes our brown sugar along with peanuts for texture, toasted coconut for that subtle sweetness, shallots, spices, and tamarind pulp. Let this come to a boil and once it starts to reduce finish with lime zest for that bright flavor. Once thickened remove the lemon grass and the sauce is ready!
To assemble our platter, add your paan leaves and all our toppings. There’s crispy tofu, crushed peanuts, Thai chilies, shallots, toasted coconut, cubed lemon, and ginger. Make sure everything is very finely chopped and this is ready to serve as a fun party appetizer!
The concept of making your own paan bites is so fun especially with the perfect balance of fresh, sweet, and spicy flavors that pair so well together!
If you like this, please try my other recipes:
Thai Paan Bites (Miang Kham) is a popular street food in Thailand. This sweet, salty, and spicy appetizer is an explosion of flavors wrapped in a betel leaf! With toasted coconut, lime, ginger, peanuts, Thai chili, shallots, crispy tofu, and a sweet sauce, there’s nothing quite as bright and colorful as this vegetarian Miang Kham!
- 3 tbsp shredded coconut , toasted
- 2 tbsp roasted peanuts , finely chopped
- 1 inch lemongrass , pounded
- 2 tbsp shallots (onions) , finely chopped
- 1 tsp ginger , minced
- 1 tbsp tamarind pulp
- 1/2 cup brown sugar , or palm sugar, packed
- 2/3 cup water
- 1 1/2 tsp soy sauce
- 1/2 tsp salt , to taste
- 1/2 tsp red chili flakes
- 1/2 tsp lemon zest
- 1/2 cup tofu , pressed and finely cubed
- 1 tbsp soy sauce
- 2 tsp red chili sauce
- 2 tsp oil
- 1 1/2 tsp cornstarch
- 1/4 tsp salt , to taste
- 1/4 tsp red chili flakes
- 20 betel leaf (paan leaves)
- 1 lemon , finely cubed
- 3 tbsp ginger , finely cubed
- 1/4 cup roasted peanuts
- 2 tbsp thai chilies , finely chopped
- 1/4 shallots (onions) , finely chopped
- 1/4 shredded coconut , toasted
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To make the sauce, add all of the ingredients to a saucepan and mix well. Let simmer over medium heat for 7-8 minutes until reduced by half, stirring occasionally. Discard the lemon grass then transfer to a separate bowl and set aside.
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To make the crispy tofu, mix together all the ingredients with the tofu. Transfer to an air fryer or oven and cook for 7-8 minutes at 350°F / 175°C until golden brown and crispy. Make sure to give them a shake about halfway through.
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To assemble the paan wraps, add a few pieces of ginger, Thai chilies, and lime. Then, add a small spoonful of peanuts, crispy tofu, shallots, and toasted coconut. Finish it off with a spoonful of that sauce and enjoy!
Recipe Video
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