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Vegetarian Khao Tang Na Tang with Jackfruit

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  • Author: Sydney
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Cuisine: Thai
  • Diet: Vegan


A spicy and creamy peanut-coconut spread made with jackfruit and served on airy, crunchy puffed rice squares. 


  • 1 can jackfruit (in brine, NOT syrup!)
  • 1 can coconut milk
  • 1/4 cup roasted unsalted peanuts, ground
  • 1 tbsp peanutbutter
  • 1 tbsp hoison sauce
  • 1 tbsp tamarind paste
  • 1 shallot, minced
  • 1 large garlic clove, minced
  • 1 tsp red pepper flakes
  • 1 tbsp coconut oil
  • salt to taste
  • puffed rice squares for serving
  • Optional: Lime, cilantro, and carrot for garnish


  1. Prep your jackfruit.  Drain and slice off the hard, solid sections and remove seeds. Separate the soft, pulled-pork-like bits into a bowl for use.  
  2. Add coconut oil to a pan at medium heat.  Saute shallot, garlic, and red pepper flakes until very lightly browned.  Add jackfruit, stirring occasionally.  Remove from heat after a few minutes to avoid over-cooking the jackfruit.  Otherwise, it will get too soft and not have the texture you want.
  3. While you’re sauteeing your jackfruit, get a sauce pan or small pot going at medium-high heat with the coconut milk, ground roasted peanuts, peanut butter, hoison, and tamarind paste.  Allow this to meld together for a bit.  Taste occasionally and add salt to taste. 
  4. Once your have your sauce seasoned to perfection, add the jackfruit and allow it to marinate in the sauce for 3-5 minutes.  You now have na tang spread!
  5. Pour your na tang into a bowl and serve with puffed rice squares (available at most Asian grocery stores).