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Bowl of Thai beef and noodle salad featuring seasoned ground beef, topped with sliced cucumber, rice noodles, fresh herbs, and onions, with chopsticks on the side

Thai Beef and Noodle Salad

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5 from 1 review

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

Scale

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

  1. Combine the dressing ingredients in a small jug and set aside.
  2. Prepare the vermicelli rice noodles as per the packet instructions. Drain, rinse under cold water, drain again, then set aside.
  3. Heat the olive oil in a large heavy-based frying pan over medium–high heat.
  4. 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).
  5. 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.
  6. 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.
  7. Top with the beef, crushed peanuts and crispy fried shallots and serve.

Equipment

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.

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: mains, salad, beef
  • Method: salad
  • Cuisine: Thai, Asian

Find it online: https://simplehomeedit.com/recipe/thai-beef-and-noodle-salad/