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Thai beef and rice noodle salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Master a traditional Thai delight for your culinary arsenal.
Ingredients:
  • 200g dried rice stick noodles
  • 500g piece beef rump steak
  • 9.20 gm peanut oil
  • 1 medium red capsicum, cut into matchsticks
  • 1 medium carrot, peeled, cut into matchsticks
  • 2 green onions, thinly sliced
  • 187.50 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves, torn
  • 1 quantity Nam jim dressing (related recipe)
  • 62.50 ml fried shallots (see note), to serve
Instructions:
  • Boil noodles in a pot of water until tender, about 4 to 5 minutes. Drain, rinse with cold water, and cut into 10cm lengths.
  • Preheat a greased barbecue plate or chargrill over medium-high heat. Drizzle the steak with oil and cook each side for 3 to 4 minutes for medium doneness. Place the steak on a plate, cover loosely with foil, and let it rest for 5 minutes before thinly slicing.
  • Place the noodles in a bowl, then add capsicum, carrot, onion, coriander, and mint. Drizzle half of the nam jim dressing over the top, and toss everything together to combine.
  • Plate the noodle salad, arranging sliced beef on top, drizzling with the leftover nam jim dressing, and garnishing with crispy fried shallots.

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