Thai One-Bite Paan Wraps (Miang Kham) — 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!
Enjoyed roadside around Thailand and Laos, Miang Kham are usually enjoyed with some protein, so we’ve used crispy tofu instead. Each is meant to be eaten in one bite — just add a spoonful of each topping, a drizzle of the sauce, and you’ll be transported to the streets of Thailand!
WATCH HOW TO MAKE THAI ONE-BITE PAAN WRAPS (MIANG KHAM):
Thai One-Bite Paan Wraps (Miang Kham) — 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
-
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.
-
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.
-
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
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
Absolutely new 👌
Beautiful presentation…. Have you used Indian finger or galangal, also is it dark soy sauce or light
Thanks a lot. I have used Indian ginger. Any soy sauce will work.
Hi love your recipe , which kind of pan will work best for this ? Calcutta or Madrasi ?