Thai Beef and Glass Noodle Salad

Wow, not sure what happened to this week but suddenly Friday is looming and all I seemed to have done is sit in Rabat traffic for the last 4 days! I also can quite simply not believe it is already October! Hopefully next week will be more productive!

This is a quick and easy starter or light meal. Simple and delicious.


For the salad:

500g Rump steak, seasoned with salt and pepper

1 Packet Glass noodles

1 small red onion, finely sliced

1 cucumber, peeled and then sliced into ribbons with the peeler

Handful of cherry tomatoes, halved

1 bunch green asparagus

1 red pepper, thinly sliced

½ cup fresh coriander roughly chopped

Add a sliced red chilli if you don’t have kids and like things spicy!

For the dressing:

1 tsp vegetable oil

1 Tbs brown sugar

3 Tbs fish sauce

3 Tbs lime juice

2 Tbs soya sauce

1 tsp sesame oil

1 red chilli, seeds removed and finely chopped

Cook the steak on a heated griddle pan for a few minutes on either side. Set aside to cool for a while before thinly slicing.

Prepare the noodles according to the packaging, rinse with cold water and set aside.

Blanch the asparagus for a few minutes in some boiling water, remove and plunge into some iced water. Drain and set aside.

Prepare the dressing by combining all the ingredients and mixing well.

Combine all the ingredients in a large bowl and add the dressing. Mix well.

Plate on individual plates for serving.

Garnish with some more fresh coriander and serve.


Have a great weekend.


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2 Responses to “Thai Beef and Glass Noodle Salad”

  1. on 03 Oct 2009 at 10:58 pm Karine

    Your salad looks so refreshing and delicious! thanks for sharing:)

  2. on 14 Jan 2010 at 5:41 am Wimonlack Blom-Boonvises

    In Thailand we prepare the salad dressing with the smallest and hottest Chili Padi or Bird’s Chili, chopped in small pieces.

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