SERVES 4
PREPARATION 15 MINS
COOKING 5 MINS
Thai salads are a combination of opposing tastes and textures - crisp salad leaves, soft noodles and a sweet-sour sauce. Use these principles to create your own combinations.
500g (1lb) beef fillet or sirloin steak
85g (3oz) thin cellophane noodles
1 small cucumber, peeled and diced
100g (3½oz) baby spinach or salad leaves
4 spring onions, sliced
1 handful bean sprouts
For the dressing:
2tbsp Thai fish sauce
2tbsp fresh lime juice
1tbsp soy sauce
1tsp vegetable oil
1-2 small red chillies, finely chopped
2tsp light brown sugar
1. Fry the steak in a hot frying pan or grill pan for 2 minutes each side, or until cooked to your liking this salad is good using rare-cooked beef. Allow to cool.
2. Put the noodles in a heat-proof bowl and cover with boiling water. Leave for 7 minutes, drain and cut into 3cm lengths. Place the dressing ingredients in a screw-top jar and shake, then slice the beef thinly.
3. To serve, combine the cucumber, salad leaves, spring onions and sprouts in a large bowl. Stir in the noodles and sliced beef, pour over the dressing and mix gently. Season to taste.
FAST FIX
Make a fast Thai-style salad with Sunday-roast leftovers. Cut the meat into bite-size pieces, toss with salad leaves and mix with the dressing.
TIP
The beef may be substituted with lamb, chicken, cooked prawns or baby squid. There are no fixed rules with the sauce. Taste as you go and adjust the flavour to suit you.