A crisp Thai Beef and Noodle Salad has got to be up there on top of the list of my favourite things to eat – and my family’s! Delicious caramelised beef, paired with a fresh, crisp, salad and fragrant herbs on a bed of vermicelli noodles (to soak up all the delicious dressing!), is simple cooking at its best. I particularly love being able to serve all of the individual components family-style in the centre of the dinner table for everyone to help themselves, which is ideal if you have fussy eaters.
What makes this salad different, is that I use minced (ground) beef instead of classic beef strips. Not only is it economical, but I love the way that the sweet and salty beef is distributed through the salad so that every mouthful is filled with flavour. It comes together quickly (the beef takes minutes to cook) and the added bonus is you can prepare the ingredients and have them ready in the fridge ahead of time, so that you have an easy dinner or lunch that you can whip up, perfect for busy weekdays. This is a recipe that I love so much that I included it in my new cookbook, The Simple Dinner Edit.
What else can I use instead of vermicelli noodles?
You can substitute the rice noodles with jasmine rice, quinoa, brown rice, cauliflower rice or soba noodles.
What other vegetables can I use in this salad?
Try sugar snap peas, grated carrot, shredded red cabbage, shredded wombok (napa cabbage), sliced capsicum (bell pepper) or canned corn kernels.
What if I don’t like fish sauce?
If you don’t like fish sauce, you can substitute it with extra all-purpose soy sauce or tamari.
Hot tips for cooking Thai Beef and Noodle Salad
Prep everything first – Have all your ingredients prepped and ready to go before you start cooking. This helps the cooking process go smoothly and quickly.
Crispy beef – For crispy beef, flatten the minced (ground) beef in the pan and start by letting it cook for a couple of minutes on each side without breaking it up. This method allows it to caramelise and develop a crispy texture very quickly.
Noodles – After cooking the noodles, rinse them under cold water to stop the cooking process and prevent them from sticking together.
Fresh herbs – Use fresh herbs generously. They add a burst of flavour and freshness.
Watch how to make Thai Beef and Noodle Salad
If you enjoyed this easy, Asian-style chicken salad, I think you’ll also love:
Chicken Salad with Creamy Peanut Dressing
Chicken Noodle Salad with Sesame Soy Dressing
Honey Soy Chicken Soba Noodle Bowl
Chicken Teriyaki Bowl
Juicy Thai Beef Lettuce Cups
Thai Beef and Noodle Salad
This delicious Thai Beef and Noodle Salad combines simple minced (ground) beef with fresh salad, fragrant herbs and a tangy dressing, all served over a bed of vermicelli rice noodles. It can be prepared ahead of time, making it the perfect meal option for busy weekdays.
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
DRESSING
- 3 tbsp freshly squeezed lime juice or rice wine vinegar
- 2 tbsp water
- 2 tbsp brown sugar
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp fish sauce (or more tamari or soy sauce)
- 1 tbsp sesame oil
- ¼ tsp freshly grated garlic
- ¼ tsp freshly grated ginger
SALAD
- 250 g (9 oz) vermicelli rice noodles
- 1 tbsp olive oil
- 500 g (1 lb 2 oz) minced (ground) beef
- 1 tsp freshly grated ginger
- 1 tsp freshly grated garlic
- 2 tbsp tamari or all-purpose soy sauce
- 2 tbsp runny honey
- 2 tbsp freshly squeezed lime juice
- 2 Lebanese (Persian) cucumbers, sliced
- 250 g (9 oz) cherry tomatoes, quartered
- ½ red onion, finely sliced
- ½ bunch Thai basil, leaves picked (or regular basil)
- ½ bunch coriander (cilantro), leaves picked
- ½ bunch mint, leaves picked
- ¼ cup (35 g) crushed peanuts
- 40 g (1½ oz) crispy fried shallots
Instructions
- Combine the dressing ingredients in a small jug and set aside.
- Prepare the vermicelli rice noodles as per the packet instructions. Drain, rinse under cold water, drain again, then set aside.
- Heat the olive oil in a large heavy-based frying pan over medium–high heat.
- Add the minced beef and flatten it in the pan with a spatula, without breaking it up, then cook for 2–3 minutes. Flip and cook for a further 2 minutes before breaking it up with a wooden spoon (this method allows the beef to sear and become crispy quickly).
- Add the ginger and garlic and cook, stirring, for 30 seconds. Add the tamari or soy sauce, honey and lime juice and cook for 1 minute until slightly caramelised.
- Divide the vermicelli rice noodles among four bowls. Divide the cucumber, cherry tomatoes, red onion and herbs among the bowls and drizzle with the dressing.
- Top with the beef, crushed peanuts and crispy fried shallots and serve.
Notes
Make ahead
Prepare the salad, noodles, dressing and beef up to 3 days in advance. Refrigerate the components in separate containers.
Leftovers
Refrigerate for up to 24 hours (the herbs will darken so it’s best made and eaten immediately). Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: mains, salad, beef
- Method: salad
- Cuisine: Thai, Asian
Dan says:
I am halfway through this meal and it is absolutely delicious. So easy to put together and tastes amazing. Even my fussy 4&6 yo’s are enjoying it. 10/10 – Will make again. Yum!
Maureen says:
I do so like your recipes thank you so much
Maureen