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Thai Beef and Noodle Salad

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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.

Thai Beef and Noodle Salad
In this quick and easy Thai Beef and Noodle Salad, delicious caramelised beef is paired with a fresh, crisp, salad and fragrant herbs, then served on a bed of vermicelli noodles.

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.

Thai Beef and Noodle Salad
I like to serve this meal in the centre of the table, family-style, for everyone to be able to load up on the salads of their choice.

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, 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.

Thai Beef and Noodle Salad
I love topping this Thai Beef and Noodle Salad with extra dressing, crispy fried shallots and crushed peanuts for extra crunch.

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

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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

Author: Nicole
5 from 3 votes
“Amazingly delicious, simple to make. My entire family loved this dish. I immediately threw together a second batch because they devoured it with no leftovers.”
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This delicious Thai Beef and Noodle Salad recipe 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.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Servings: 4

Ingredients

DRESSING
  • 3 tbsp fresh 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) 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 (short/Persian) cucumbers, sliced
  • 250 g (1½ cups) 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
  • 35 g (¼ cup) crushed peanuts
  • Crispy fried shallots, to serve

Instructions

  • Make the dressing – Combine the dressing ingredients in a small jug and set aside.
  • Prep the noodles – Prepare the vermicelli rice noodles as per the packet instructions. Drain, rinse under cold water, drain again, then set aside.
  • Cook the beef – 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 remaining ingredients – 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.
  • Assemble the bowls – 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.
  • Serve – Top with the beef, crushed peanuts and crispy fried shallots and serve.

Nutrition information

Nutrition Facts
Thai Beef and Noodle Salad
Amount per Serving
Calories
669
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
10
g
Cholesterol
 
78
mg
26
%
Sodium
 
1709
mg
74
%
Potassium
 
998
mg
29
%
Carbohydrates
 
87
g
29
%
Fiber
 
4
g
17
%
Sugar
 
26
g
29
%
Protein
 
35
g
70
%
Vitamin A
 
518
IU
10
%
Vitamin C
 
28
mg
34
%
Calcium
 
83
mg
8
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.

Equipment

Tried this recipe?

Let us know how it was!
Course beef, mains, Salad
Cuisine Asian, Thai

  1. 5 stars
    Absolutely delicious, thanks so much for sharing this great recipe! My 4-year-old even asked for seconds.

    • Hi Shané, isn’t it brilliant when the littles ask for seconds! 🥰 The best compliment! So glad this was a hit and thanks for the rating. Nic x

  2. 5 stars
    Amazingly delicious, simple to make. My entire family loved this dish. I immediately threw together a second batch because they devoured it with no leftovers.

    • Just wonderful to hear, Annie! Thanks also for the rating, Nic x

  3. 5 stars
    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!

  4. I do so like your recipes thank you so much
    Maureen

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.