Thai Rice Noodle Salad with Cold Beef Recipe
This salad is a cool, refreshing version of a Thai dish with beef and rice noodles. In Thailand, bowls full of herbs and vegetables like this are perfect for hot days – a bit like our pasta salad, but with lime, chili and fresh coriander. Great for a summer lunch or as a work lunchbox.
This salad combines cool rice noodles, juicy beef and plenty of fresh herbs to create a bowl full of contrasts – light, filling and very aromatic at the same time. Sour lime, salty fish sauce and hot chili build a typically Thai balance of flavours that you won’t get from an ordinary salad dressing. It’s a great way to bring the feel of Thai street food stalls into the middle of a Polish summer.
Chef's tips
Soak the rice noodles in boiling water just long enough to soften them without falling apart – after draining, rinse them with cold water so they don’t stick together. Fry the beef briefly in a very hot pan, sliced thinly, so it stays tender and doesn’t turn tough like shoe leather. Taste the dressing before mixing it with the salad – it’s easier to add a little more lime or fish sauce than to rescue an overly salty dressing later.
How to serve
Serve well chilled, straight from the fridge – it’s wonderfully refreshing on hot days when you don’t feel like a hot meal. To drink, iced green tea, homemade lime lemonade or a slightly dry white wine work well. It’s an ideal option for a work lunchbox or a weekend picnic in the park, as it travels well and doesn’t lose flavour when cold.
Ingredients
- thin rice noodles so-called vermicelli; you can use regular rice noodles - 150 g
- beef tenderloin or sirloin cut into thin strips - 300 g
- fresh cucumber cut into thin half-slices - 1 piece
- carrot coarsely grated or cut into thin matchsticks - 1 piece
- bell pepper cut into thin strips - 0.5 piece
- onion cut into very thin slices - 0.5 piece
- fresh coriander chopped; can be replaced with parsley - 3 tablespoons
- fresh mint chopped, optional - 2 tablespoons
- fish sauce vegans: use soy sauce - 2 tablespoons
- lime juice freshly squeezed - 3 tablespoons
- sugar or honey - 1 tablespoon
- garlic grated or finely chopped - 2 cloves
- red chili pepper seeded, finely chopped; amount according to desired heat - 1 piece
- oil for frying the beef - 1 tablespoon
- unsalted peanuts roughly chopped, for sprinkling - 3 tablespoons
Preparation
- Pour boiling water over the rice noodles in a large bowl so they are completely covered. Leave for 5–7 minutes until softened but still springy. Drain in a colander and rinse with cold water to prevent sticking. Set aside to drain.
- In a small bowl, prepare the dressing: mix lime juice, fish sauce, sugar, garlic and chopped chili. Stir until the sugar dissolves. Taste – the dressing should be salty, sour and slightly sweet at the same time.
- Heat the oil in a large pan over fairly high heat. Add the beef strips, spread them in a single layer and fry for 3–4 minutes, stirring, until the meat is no longer pink and lightly browned. Do not fry too long so it doesn’t become tough.
- Transfer the fried beef to a plate and set aside for a few minutes to cool slightly.
- In a large bowl, combine the drained rice noodles, cucumber, carrot, bell pepper and red onion.
- Add the beef, chopped coriander and mint to the bowl.
- Pour over the prepared dressing and mix thoroughly with your hands or tongs so the noodles and vegetables are well coated.
- Leave the salad to stand for 10–15 minutes at room temperature so the flavours meld. Toss again before serving.
- Serve the salad sprinkled with chopped peanuts. You can drizzle with extra lime juice on the plate.
Storage
Keep leftovers in an airtight container in the fridge for up to 24 hours. The noodles will absorb some of the dressing, so before serving, loosen the salad with a splash of lime juice or a little extra dressing and toss well.
