Best Thai Beef Noodle Salad Recipes

THAI BEEF NOODLE SALAD

Steps:

• For dressing, combine the first 10 ingredients in a blender; cover and process until blended. , Cook spaghetti according to package directions; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. , Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds.

THAI BEEF NOODLE SALAD

Steps:

• For dressing, combine the first 10 ingredients in a blender; cover and process until blended.
• Cook spaghetti; drain and place in a large bowl.
• Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate at least 2 hours.
• Just before serving, sprinkle with sesame seeds, if desired.

GRILLED THAI BEEF-NOODLE SALAD

Steps:

• In 1-cup microwavable measuring cup, stir together soy sauce, brown sugar, oil, lime juice, fish sauce, gingerroot and pepper flakes.
• In large nonmetal dish or resealable food-storage plastic bag, place beef and 3 tablespoons of the soy sauce mixture. (Cover and refrigerate remaining soy sauce mixture for dressing). Turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 4 hours to marinate.
• Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning halfway through grilling, until desired doneness. Let stand 5 minutes; cut into thin strips. Cut strips into 1- to 1 1/2-inch lengths.
• Meanwhile, in 2-quart saucepan, heat 6 cups water to boiling. Add rice stick noodles; cook 2 to 3 minutes or just until tender (do not overcook). Rinse in cold water until cool; drain. Cut noodles with kitchen scissors into 3- to 5-inch lengths.
• Using wire whisk, mix peanut butter into remaining soy sauce mixture to make dressing. If necessary, microwave mixture uncovered on High 15 to 20 seconds to blend in peanut butter.
• In large bowl, place noodles, beef, carrots, bell pepper and onions. Toss with dressing until noodles are evenly coated. Sprinkle with peanuts. Serve immediately.

THAI BEEF AND NOODLE SALAD

Steps:

• 1. Make hot and sour dressing - combine ingredients in screw-top jar; shake well 2. Cook beef on heated oiled grill plate until browned and cooked as desired. Cover; stand 10 minutes. Slice beef thinly 3. Meanwhile, combine cucmber, sprouts, onion, coriander, mint and lime leaves in large bowl 4. Heat oil in wok or large saucepan; deep-fry noodles, in batches, until puffed and browned lightly. Drain on absorbent paper. 5. Add beef and dressing to salad in bowl; toss gently to combine. Divide noodles among serving plates; top with beef salad.

THAI BEEF NOODLE SALAD

Steps:

• Instructions Cook noodles according to package instructions. Drain, rinse and set aside to cool. In a bowl whisk together lime juice, water, sugar, hot and fish sauce. Add cucumber, onion, peppers, and noodles and allow to marinate while making steak. Cook steak and slice thinly across the grain. Divide noodle mixture and steak into 4 bowls, then top with cilantro.