Thai Beef Noodle Salad


400 g beef (porter house)

1 head garlic

1 knob ginger

3 chillies

Fish sauce

Palm sugar

Light soy

Rice vinegar

1 pkt rice noodles thick & thin

2 red pepper

1 carrot

1 bunch Thai basil

1 bunch coriander

1 long cucumber

6 tomatoes

200 g bean shoots

½  cup peanuts roasted

Dried baby shrimp

Deep-fried shallots

1 lime

1 ice berg lettuce to serve san choi bow style NICE LEAVES


Blanch noodles

Season beef with salt and pepper and seal in a pan w olive oil. Once done, place beef in a small bowl and coat in soy sauce and some fish sauce.

Make dressing: in a mortar and pestle: garlic, dried baby shrimp, lemon grass, fish sauce, rice vinegar, sugar, chilies, soy sauce,

Shred veggies into a bowl. Tear a few leaves of Thai basil into bowl, chopped up coriander leaves and slice lime leaf.

Combine vegetables and noodles in a bowl, pour the dressing on top. Add deep fried shallots and dried baby shrimp to taste. Slice the beef and place on top.