Thai Beef Noodle Salad with Spicy Peanut Sauce
Soy-garlic-lime-peanutty goodness with a big kick of fresh ginger is crazy-good over fresh veggies, sesame-seared beef, & just-al-dente rice noodles!
- 2 oz. rice noodles
- 2 T. sesame oil
- 1 lb. beef thinly sliced across the grain
- 2 carrots peeled & julienned
- 1/2 cucumber thinly sliced
- 4 oz. mushrooms thinly sliced
- 8 small radishes thinly sliced
- 4 green onions diced
- 1/4 cup cilantro roughly chopped
Spicy Peanut Sauce
- 1 inch fresh ginger peeled
- 2 cloves garlic
- 1/2 cup peanut butter
- 1/4 cup water
- 2 T. soy sauce
- 1 T. lime juice
- 1 t. brown sugar
- 1/2 t. red pepper flakes
- pinch salt
Put It Together
Prepare the rice noodles according to package directions, usually just by soaking in hot water for a few minutes. Toss with 1 T. sesame oil to prevent sticking and set aside.
Heat 1 T. sesame oil over medium-high heat in a large skillet or wok. Add the sliced beef and stir-fry for just a couple minutes, until mostly cooked through. Remove from heat.
Layer noodles, beef, and vegetables in a large serving dish or in individual bowls. Drizzle generously with sauce and serve!
Skip the beef for an amazingly flavorful vegetarian & vegan dish!
No need to julienne the carrots if you're short on time - just peel the outside as usual, then use the peeler to make long thin strips.