Monday, 24 August 2015

Thai Thai Noodle Salad

Thai Beef Noodle Salad

This dish has been inspired by our travels to Thailand and more recently Mauritius where we had a delicious version of this by a sunny poolside. Hopefully the bright colours and tasty flavours can bring some sunshine to your Monday!
The dressing is the key to this summer salad, zesty, tangy, spicy and a slight sweetness create the perfect balance. I let the salad sit in the dressing for around 10-15 minutes to slightly marinate and pickle the vegetables. Serves 2.

Ingredients

100g Noodles – I like the thin Rice Vermicelli
½ Cucumber
2 Carrots
2 Spring Onions
1 small Red Onion
2 tbsp. chopped Coriander
2 tbsp. crushed Peanuts
250g Steak
1 tsp oil
knob of Butter
Dressing
2 Limes juiced
1 tsp Fish Sauce
1 tbsp. Water
1 tsp Garlic Salt
1 tsp Sriracha
1 tbsp. Brown Sugar
½ tsp Sesame Oil
1 tsp Peanut Butter
1 Birds Eye Red Chilli
Salt & Pepper

Equipment

Grater or Julienne Peeler
Saucepan
Frying Pan






Method

1.Boil a large pan of water and cook the noodles for around 4 minutes then place into cold water to stop them cooking further and sticking together

2.I prefer using my julienne peeler rather than grating as you get long strips of vegetables but either will work. Grate or julienne carrots, cucumber, red onion and finely slice spring onions






3.Mix all dressing ingredients together

 4.Combine noodles, vegetables, dressing and coriander



5.Heat a pan until very hot and add knob of butter

6.Oil and season steaks and fry for your liking, we like medium rare so cooked for 2 minutes each side and left to rest for 3 minutes



7.Assemble salad ingredients topped with sliced steak and finished with crushed peanuts.