Thai Salad - Beef, Lime, Chile And Noodles Recipe

Name: Thai Salad - Beef, Lime, Chile And Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Noodles:; 1 pound wide or linguine shaped rice noodles; 4 quarts boiling water; Dressing:; 1 large garlic clove, minced; 2 teaspoons grated fresh ginger; 2 packed teaspoons brown sugar, or to taste; 1/4 teaspoon each salt and freshly ground black pepper; Juice of 1 large lime; 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam); 2 tablespoons water; The Salad:; 3 to 4 cups cooked beef, chicken, tempeh or tofu (grilled is ideal), cut into 1/4-inch dice, warmed if possible; 4 whole scallions, thinly sliced; 1/3 cup fresh cilantro leaves, torn; 2 to 3 thinly sliced very hot fresh red Thai chilies, or milder jalapeno chiles (seed if desired, but the salad should have a real snap of heat); 2 small cucumbers, peeled, seeded and cut into thick sticks; 1 cup coarsely shredded green cabbage; 1/3 tight-packed cup whole fresh mint leaves; Garnish:; Lime wedges

Servings: persons

Noodles:
1 pound wide or linguine shaped rice noodles
4 quarts boiling water
Dressing:
1 large garlic clove, minced
2 teaspoons grated fresh ginger
2 packed teaspoons brown sugar, or to taste
1/4 teaspoon each salt and freshly ground black pepper
Juice of 1 large lime
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam)
2 tablespoons water
The Salad:
3 to 4 cups cooked beef, chicken, tempeh or tofu (grilled is ideal), cut into 1/4-inch dice, warmed if possible
4 whole scallions, thinly sliced
1/3 cup fresh cilantro leaves, torn
2 to 3 thinly sliced very hot fresh red Thai chilies, or milder jalapeno chiles (seed if desired, but the salad should have a real snap of heat)
2 small cucumbers, peeled, seeded and cut into thick sticks
1 cup coarsely shredded green cabbage
1/3 tight-packed cup whole fresh mint leaves
Garnish:
Lime wedges

1
1. Place rice noodles in a large bowl and cover with the boiling water. Let stand about 5 minutes, or until tender, but not mushy. Drain in a colander, rinse with cold water, and place back in the bowl.
2
2. Blend the dressing ingredients in another large bowl and toss with your choice of meat or other protein. Let stand while you pull together the rest of the salad.
3
3. Just before serving, fold in the rest of the salad ingredients. Serve the larb accompanied by a bowl of the rice noodles.
4
4. Take a small amount of rice noodles and spoon the salad over them. Squeeze on lime juice to taste.

1667

kcal

Calories

105

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Noodles:, 1 pound wide or linguine shaped rice noodles, 4 quarts boiling water, Dressing:, and more.

Yes, Thai Salad - Beef, Lime, Chile And Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Salad - Beef, Lime, Chile And Noodles

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