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Thai Beef Noodle Salad
- Category: Dinner |
Fresh, flavourful, and packed with protein, this Thai Beef Noodle Salad is a vibrant, easy-to-make meal that’s perfect for lunch or a light dinner.
SERVES
4
COOKING TIME
6 mins
DIFFICULTY
simple
Can I use this Thai Beef Noodle Salad for meal prep?
Yes – this salad works really well for meal prep. Keep the dressing separate from the noodles and salad until you’re ready to eat to prevent everything from going soggy. The cooked beef can be stored in the fridge for up to 3 days.
Can I use a different type of beef for this salad recipe?
Absolutely. This is a versatile beef recipe – flank steak, rump steak, or sirloin all work well. Just make sure to slice thinly against the grain for the best texture.
Can I make this salad recipe vegetarian?
Yes – you can swap the beef for tofu, tempeh, or even roasted vegetables while keeping the Thai flavours intact.
What noodles work best for this salad?
Rice noodles are ideal, but you can also use soba noodles, udon, or even wholewheat pasta if you prefer.
Is this Thai Beef Noodle Salad healthy?
Yes – it’s packed with fresh vegetables, lean beef for protein, and a light, flavourful dressing. It’s a filling yet lighter option compared to many traditional noodle dishes.
Can I serve this salad cold or warm?
Both work! You can toss the beef with the noodles and salad while warm for a comforting meal, or let everything cool for a refreshing, chilled salad. For more meal prep salads, visit:
Method
Step 1
Rub the steak with the olive oil and sprinkle over salt and pepper. Cook in a frying pan according to your preference, I like to do 3 minutes each side for a sirloin. Once cooked, set aside to rest and cool completely. This step can be done well in advance and the steak can be stored in the fridge.
Step 2
Combine the dressing ingredients and allow to sit for at least 30 minutes, making sure the sugar is dissolved.
Step 3
Combine the noodles with the remaining ingredients and the dressing. Once the steak is cool, thinly slice and serve on top. Serve immediately or keep in the fridge for a delicious next day lunch.
Ingredients
300g beef steak (I like sirloin)
1 tsp vegetable oil
200g cooked folded rice noodles
100g cherry tomatoes, halved
100g edamame beans
50g salted peanuts
1 tbsp sesame seeds
4 spring onions, sliced
25g fresh mint, roughly chopped
25g fresh coriander, roughly chopped
salt and pepper, to taste
Dressing:
1 red chilli, finely diced
3 tbsp apple cider vinegar
4 tbsp fish sauce
juice of 1 lime
1 garlic clove, crushed
2 tbsp caster sugar
