Making your salad dressing with curry paste is a little unusual, but I highly recommend it for a delicious Thai hot ‘n’ sour flavour.
This salad says to use leftover roast beef, but if you don’t have any you can cook some steak fresh too, just thinly slice it. Chicken, lamb or tofu would also work great in this salad. Lime juice gives this hot ‘n’ sour dressing it’s sourness, but use lemon if you don’t have lime.
This would also make a great lunch to take to work. I would keep the noodles, dressing and meat in one container so that they marinate and the fresh veggies in another container to stay fresh.
If you like this recipe, you’ll like my Thai Beef Salad with Roast Pumpkin, Kaffir Lime and Peanuts.
This recipe comes from the December/January issue of NADIA magazine.
- thick rice noodles 100 grams
- Thai red curry paste 2 tablespoons
- sweet chilli sauce 3 tablespoons (check label if eating gluten free)
- lime juice 1-2 tablespoons
- fish sauce 1 tablespoon (check label if eating gluten free)
- brown sugar 2 teaspoons
- garlic 1 clove, minced
- ginger 1 teaspoon, grated
- yellow capsicums 2, thickly sliced
- vine-ripened tomatoes 4 large, quartered
- telegraph cucumber 1, thickly sliced
- red onion 1 medium, halved and finely sliced
- coriander 1 bunch, roughly chopped
- mint leaves ½ cup, roughly cut
- leftover roast beef 500 grams, finely sliced
- cos lettuce 1, leaves washed (or ½ iceberg lettuce)
- fresh herbs to garnish
- Pull apart noodles a little, place in a large bowl and pour over boiling water to cover. Leave for 15 minutes then drain.
- Put all dressing ingredients in a bowl and mix well. Taste and adjust seasoning.
- Put noodles and all salad ingredients (except lettuce and herb garnish) in large bowl, pour over dressing and season with a little ground pepper. Toss lightly.
- Scatter lettuce leaves over platter. Tip salad on top and arrange evenly. Top with a few fresh herbs and serve.