How To Make My Instant Thai Beef Salad With Glass Noodles

The first time I tasted Thai beef salad was in Bangkok more than twenty years ago. I went on vacation there with my current husband, our first trip was together. It was our first night in Thailand and we ate at a market in the middle of the city. It was amazing. I remember being stunned by the complexity of the flavors of this salad and then blown away by the heat. We sat there with tears on our cheeks because the salad was so spicy, but it was so delicious we couldn’t stop eating it. It was the beginning of my love affair with Thai food and a memory I will never forget.

Bird’s eye peppers are used in this salad, which is really hot. In this recipe, I use red pepper regularly but leave the seeds and the pit for a little more heat. If you want full experience, you can definitely use Bird Eye Peppers which are easily available these days. You can use regular castor sugar in this recipe if you like, but I like the light caramel flavor of coconut sugar. It is still widely available these days and is available in most supermarkets. Use both fresh coriander leaves and stems for this recipe. The stalks are full of flavor, and it is a real shame to waste them.

When it comes to salad ingredients, fresh is just as good. Be sure to use lettuce, cucumber, red onion and cherry tomatoes with crispy leaves. I used a combination of Lollo Rosso, Lollo Bionda and Red Oakleaf Lettuce. Aldi sells them as a single pack of lettuce at the root, which means they’re really fresh and crisp when you use them. You can use a mixture of small mini lettuce and some Lulu Russo if you like, but avoid iceberg, it is too watery and tasteless for this dish. You can skip the noodles if you like, but I really like them in this salad. I always end this salad with some crispy fried shawls scattered on top. You can buy them at any good Asian supermarket.

Thai beef salad with glass noodles

This Thai beef salad brings back memories of Bangkok.

Preparation time

3 30 minutes


  • For dressing:

  • 1 red pepper

  • 2 cloves of garlic

  • 20 grams fresh ginger root

  • 20 grams fresh coriander

  • 6 large basil leaves

  • 1 tablespoon flaky sea salt

  • 1 tablespoon toasted sesame oil

  • 2 tablespoons coconut sugar

  • Fish sauce 30 ml

  • 3 lemon juice

  • For salads:

  • 2 Irish Angus Reb Eye Stacks

  • 100 grams of dry glass noodles

  • 1 head crispy lettuce

  • 1 small red onion

  • 200 grams of cherry berries tomatoes

  • Cucumber

  • 125 grams baby sweet corn

  • * Sweet red pepper

  • A handful of fresh coriander

  • A handful of fresh mint

  • to serve

  • Chopped peanuts

  • Aging fried slots

  • More fresh herbs

  • Finely chopped red pepper


  1. Remove the steaks from the fridge and let them sit at room temperature for at least 30 minutes before cooking. In the meantime, you can prepare your dressing. Peel a squash, grate it and squeeze the juice. Wash the peppers and cut them almost. Wash the herbs. The best way to prepare them for your dressing is to paste them in a mortar and pestle. Add a teaspoon of flaky sea salt to the bowl and then grind everything into a smooth paste. Transfer the paste to a bowl and add the rest of the ingredients for the dressing and mix everything together. Taste and add more lime or fish sauce to taste. Set aside until you are ready to assemble the salad.

  2. Wash the lettuce. Wash the herbs and cut them almost. Cut the cucumber in half lengthwise and use a spoon to remove the seeds before cutting it into thick pieces. Peel an onion and grate it. Cut the tomatoes in half or one-third depending on their size. Finely chop the red pepper. Cut the baby quorum into three pieces, then put it in a colander before bleaching it in boiling water for three minutes and rinse it under cold water to prevent further cooking. Put the glass noodles in boiling water and cook for five minutes before washing under cold water until they are cool. Take out the noodles and set aside for now.

  3. Get a heavy-based non-stick pan or grind over a high heat. Season the steaks with some flaky sea salt and pop them on the pan. Reduce heat to medium. Use a meat thermometer to make sure your steaks are cooking exactly to your liking.

  4. I like my steaks medium rare, so I give them two to three minutes on each side until their crust is nice, and my meat thermometer tells me they’re at about fifty-five degrees Celsius. Fifty degrees for a rare steak, sixty degrees for a medium steak and seventy degrees for a good performance. I usually take my stack off the grill when it is a few degrees shy of my desired temperature and then let it rest for ten minutes before serving.

  5. When the steaks are resting, you can start assembling the salad. Tear off the lettuce leaves roughly, leaving them in large pieces. Pour the lettuce into a few tablespoons of dressing and arrange on plates. Add a few more tablespoons of dressing to the noodles and shake well. Spread noodles on lettuce. Add a few tablespoons of the rest of the salad ingredients to the additional dressing, and then arrange them on top of the noodles.

  6. Your steaks should rest well by now, so cut them into slices about 1 cm thick. Cut against the grain to make sure the meat is soft and juicy. Toss the steak at the end of the dressing and arrange the meat on top of the salad, adding to any remaining dressing. Garnish with some chopped roasted peanuts, some of you are using crispy shawls, more chopped herbs and some finely chopped fresh red peppers.

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