Thai rice noodle salad
Alright folks, let's talk about my Thai rice noodle salad, a dish bursting with flavors that will transport you straight to the streets of Bangkok! First off, pour boiling water over those vermicelli rice noodles and bean sprouts. While they soak up the heat, let me tell you about the time I mistook sugar for salt in a recipe. Let's just say it wasn't my finest culinary moment, but we all have our bloopers in the kitchen, right? Now, after you've drained and cooled the noodles, it's time to spice things up with some minced pork, ginger, and cayenne pepper. Oh, and here's a tip for you - add a sprinkle of crushed peanuts for that extra crunch that will make your taste buds dance with joy! As you mix in the lime, fish sauce, and muscovado sugar, think about the vibrant street food scene in Thailand where I first fell in love with this dish. And voilà, you've got yourself a refreshing Thai rice noodle salad that's as colorful as it is delicious. Enjoy every bite, my friends!
Ingredients
- Vermicelli Rice Noodles1/2 bag
- Bean Sprouts200g
- LimeZest and juice of 2
- Fish Sauce2-3 tbsp
- Muscovado Sugar1 tsp
- Red Onions1 sliced
- Lettuce2 small
- Minced Pork500g
- GingerKnob
- Cayenne PepperPinch
- Sunflower Oil1 tsp
- Sesame Seed2 tblsp
- Oil1 tsp
- Sirloin steak4
- Red Chilli1 sliced
Nutrition
Directions
- 1
step 1
- 2
Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.
- 3
step 2
- 4
Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
- 5
step 3
- 6
To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.
- 7
step 4
- 8
To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.
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