Thai beef noodle salad recipe
Light on the stomach, heavy on muscle power
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Cooking tools:
- Saucepan
- Griddle
- Skillet
- Fine-mesh sieve
- Cutting board
- Chef's knife
- Mixing bowl
- Pastry brush
- Plate
- Tongs
- Colander
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
- Stove
- Oven
Ingredients
- 250g thin rice noodles
- 1 pack asparagus, each stalk sliced into three, on a slant
- 4 carrots, peeled and sliced finely on a slant
- 1tbsp sunflower oil
- 2-3 good quality steaks (rump, sirloin or fillet)
- 1 red pepper, deseeded and sliced finely
- 2 long red chillis, deseeded and sliced on a slant
- 4 spring onions, topped and tailed and sliced on a slant
- 2 baby gem lettuces, shredded
- Large handful of baby tomatoes, halved
- 50g roasted cashew nuts, roughly chopped
- Large pack of fresh coriander, mint or basil leaves, roughly chopped
- 4tbsps water
- 2tbsps lime juice
- 1tsp Thai shrimp paste
- 4tbsps Thai fish sauce
- 2tbsps soft brown sugar
- 2tsps chilli paste
- Plenty of freshly ground black pepper
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