Thai rice noodle salad
Thai rice noodle salad — a fresh, vegetarian Thai recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Thai, Dinner
Ingredients
- 0.5 pcs bag vermicelli rice noodles
- 200 g bean sprouts
- 1 pcs zest and juice of 2 lime
- 2 ml fish sauce
- 1 g muscovado sugar
- 1 pcs red onion
- 2 g lettuce
- 500 g pork
- 1 pcs knob ginger
- 1 tsp cayenne pepper
- 1 pcs sunflower oil
- 2 pcs tblsp sesame seed
- 1 g oil
- 4 g sirloin steaks
- 1 pcs red chilli
Instructions
- Put the noodles and beansprouts into a heatproof bowl, pour over boiling water and let sit for 4 minutes or until the noodles are tender.
- Drain the noodles and beansprouts, rinse under cold running water to cool, drain well and return them to the bowl.
- Whisk together the lime zest, lime juice, fish sauce (or soy sauce) and sugar.
- Pour the dressing over the noodles, then toss in the thinly sliced red onion and shredded lettuce.
- (Mince option) Heat a little oil in a non-stick frying pan over medium-high heat.
- (Mince option) Stir-fry 500g minced pork with a small knob of grated ginger and a pinch of cayenne or chilli powder for about 10 minutes, until browned and cooked through.
- (Mince option) Fold the cooked mince into the noodles, divide among four bowls and serve warm.
- (Steak option) Heat 1 teaspoon of sunflower oil in a frying pan over medium-high heat.
- (Steak option) Spread 2 tablespoons of sesame seeds out on a plate.
- (Steak option) Rub 1 teaspoon of oil over 4 x 175g sirloin steaks and press each steak into the sesame seeds to coat.
- (Steak option) Fry the steaks for about 5 minutes for medium-rare, turning once halfway through.
- (Steak option) Transfer the steaks to a board, rest for 5 minutes, then slice thinly.
- (Steak option) Toss one deseeded, shredded red chilli and a handful of mint leaves into the noodles.
- (Steak option) Top the noodle salad with the sliced steak and serve.