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Thai Noodle Salad

This Thai noodle salad is the perfect summer meal. It’s light and filling, full of flavour and can be made for vegans and veggies as well as meat eaters. To turn it from a vegan delight to a meat eater’s dream, just add beef (or serve on the side)!

Basically, the salad is a delicious combination of rice noodles (Pad Thai noodles), fresh vegetables and herbs. This base is dressed with a sweet, savoury and pungent dressing that ties it all together perfectly.

Thai Noodle Salad with beefThis salad can be made with or without beef. This means it’s perfect for feeding hungry vegans as well as meat eaters. If you have a mixed table, just serve the beef on the side with a little reserved dressing. Everyone is happy!

Here’s the salad with beautiful tender eye fillet steak –>

I’ve made this a lot and used both dried noodles and fresh noodles. Both work well, but if you can source – or make – good quality fresh noodles, then do so. Do try to find ones without added preservatives though. I tend to use dried rice noodles because I avoid added preservatives in food.

As always, if feeding people with allergies or ingredient sensitivities, just omit them or swap with something else. For example, peanut allergies can be catered for with grapeseed or another neutral oil. You could even try coconut oil! You’d also omit the add peanuts at the end. If you don’t like chilli heat, just don’t use the chilli oil! You could even add extra fresh chilli if you like it really hot.

Remember, if you make this, leave a comment and share the recipe. Because good food and recipes are for sharing.

Most of all, enjoy!

Let’s make Thai Noodle Salad!

Thai Noodle Salad
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Thai Noodle Salad

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Recipe by Marti Cuatt Course: Main courseCuisine: Thai, AsianDifficulty: Some skill
Makes

6

servings
Prep time

20

minutes
Cooking time

20

minutes

A fully flavoured salad that’s perfect for vegans, or just add tender beef to make any meat eater happy.

You will need

  • For the salad
  • 1 kg fresh or dried flat rice noodles

  • 1/3 cup coriander leaves

  • 1/3 cup mint leaves

  • 1 red capsicum, chopped

  • 1 large or 2 small carrots, coarsely grated or finely julienned

  • Handful fresh bean shoots

  • 1 small red onion, thinly sliced

  • 1 tablespoon finely chopped roasted peanuts or 1 tablespoon crisp fried shallots for garnish

  • For the dressing
  • 1/4 cup light palm sugar, grated

  • 1/3 cup lime juice

  • 2 tsp grated lime rind

  • 2 tbsp rice vinegar

  • 1/4 cup fish sauce (or less if you prefer)

  • 1 clove garlic, chopped

  • 1 tsp chilli oil

  • 1 tbsp finely chopped lemongrass

  • 1/3 cup mint leaves

  • 1/3 cup coriander leaves

  • 2 tsp peanut oil

  • If using beef
  • 600 gram thick cut prime quality steak (eg: porterhouse or eye fillet)

  • 1 tbsp peanut oil

  • 2 tsp sesame oil

Here’s what to do

  • Cook / soak noodles as per cooking directions until soft. Drain, toss under cold water and set aside, tossing occasionally so they don’t stick together.
  • Finely chop the coriander and mint and add to a large mixing bowl with remaining vegetables.
  • Blitz all dressing ingredients in a food processor or with a stick mixer until well combined and the palm sugar is dissolved.
  • Add the noodles to the vegetables with the dressing and mix well. Place on a serving platter and top with a few chopped peanuts or fried shallot.
  • If adding beef
  • If adding beef or serving meat on the side, reserve a little dressing to mix through the beef when it’s cooked.
  • Brush steaks with combined peanut and sesame oils, then grill until medium-rare. Set aside and rest in a warm place for 10 minutes.
  • Thinly slice the beef, add reserved dressing and toss to combine, then top the plated salad with the beef slices.

Tips and tricks

  • You could make this with any protein – it would be fabulous with prawns (shrimp) or chicken or even tofu! Just cook what you like and toss in that little reserved dressing before serving up.

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  1. Pingback: Super Tasty Thai chicken burgers | The Infatuated Foodie

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