Thai Beef and Noodle Salad
This delicious Thai Beef and Noodle Salad recipe combines simple minced (ground) beef with fresh salad, fragrant herbs and a tangy dressing, all served over a bed of vermicelli rice noodles. It can be prepared ahead of time, making it the perfect meal option for busy weekdays.
Original recipe
- Total
- 25 min
- Serves
- 4
- Sourced
- 12 Aug 2026
- Items
- 24
24
Things to buy
Cooking for
Adding it again later updates the quantities instead of doubling up.
Cooking for
Ingredients
What you need
Names and measures for Australia
- 60 mlfresh lime juice3 tbsp = 60 ml (read as AU: 1 tablespoon = 20 ml)
- 40 mlwater2 tbsp = 40 ml (read as AU: 1 tablespoon = 20 ml)
- 32 gbrown sugar2 tbsp = 40 ml = 32 g (read as AU: 1 tablespoon = 20 ml)
- 20 mltamari1 tbsp = 20 ml (read as AU: 1 tablespoon = 20 ml)
- 24 gfish sauce1 tbsp = 20 ml = 24 g (read as AU: 1 tablespoon = 20 ml)
- 18 gsesame oil1 tbsp = 20 ml = 18.4 g (read as AU: 1 tablespoon = 20 ml)
- 1.25 mlfreshly grated garlic0.25 tsp = 1.25 ml (read as AU: 1 teaspoon = 5 ml)
- 1.25 mlfreshly grated ginger0.25 tsp = 1.25 ml (read as AU: 1 teaspoon = 5 ml)
- 250 gvermicelli rice noodles
- 18 golive oil1 tbsp = 20 ml = 18.2 g (read as AU: 1 tablespoon = 20 ml)
- 500 gminced beefground
- 5 mlfreshly grated ginger1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
- 5 mlfreshly grated garlic1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
- 40 mltamari2 tbsp = 40 ml (read as AU: 1 tablespoon = 20 ml)
- 57 grunny honey2 tbsp = 40 ml = 56.8 g (read as AU: 1 tablespoon = 20 ml)
- 40 mlfreshly squeezed lime juice2 tbsp = 40 ml (read as AU: 1 tablespoon = 20 ml)
- 400 gLebanese cucumbers2 cucumber = 400 g (typical size here)
- 250 gcherry tomatoesquartered
- 75 gred onion0.5 red onion = 75 g (typical size here)
- 0.5Thai basilleaves picked, or regular basil
- 15 gcoriander0.5 bunch = 15 g (typical size here)
- 13 gmint0.5 bunch = 12.5 g (typical size here)
- 35 gcrushed peanuts
- —Crispy fried shallots
Recipe by Nicole, Simple Home Edit. Method rewritten for this cookbook — read the original on Simple Home Edit.
This recipe's shopping list
Scaled for 4 serves
Other
Method
How it goes together
- 01
Step 1
Make the dressing – Combine the dressing ingredients in a small jug and set aside.
Mixing the dressing first lets the sugar dissolve and the raw garlic and ginger soften into the lime and fish sauce, so it tastes rounded rather than sharp when it hits the bowls.
- 02
Step 2
Prep the noodles – Prepare the vermicelli rice noodles as per the packet instructions. Drain, rinse under cold water, drain again, then set aside.
The cold rinse washes off surface starch and stops the noodles cooking, which keeps them separate instead of setting into one solid clump under the dressing.
- 03
Step 3
Cook the beef – Heat the olive oil in a large heavy-based frying pan over medium–high heat.
- 04
Step 4
Add the minced beef and flatten it in the pan with a spatula, without breaking it up, then cook for 2–3 minutes. Flip and cook for a further 2 minutes before breaking it up with a wooden spoon (this method allows the beef to sear and become crispy quickly).
Left flat and undisturbed, the mince makes contact with the pan long enough to brown and crisp; broken up straight away it releases juice and steams to a grey, wet crumble.
- 05
Step 5
Add the remaining ingredients – Add the ginger and garlic and cook, stirring, for 30 seconds. Add the tamari or soy sauce, honey and lime juice and cook for 1 minute until slightly caramelised.
The 30 seconds takes the raw bite off the garlic and ginger, then the sugars in the honey and tamari reduce onto the crisp beef as a glaze rather than a puddle.
- 06
Step 6
Assemble the bowls – Divide the vermicelli rice noodles among four bowls. Divide the cucumber, cherry tomatoes, red onion and herbs among the bowls and drizzle with the dressing.
Dressing the noodles and vegetables before the beef goes on means the dressing runs down through the bowl instead of sitting on top of the meat.
- 07
Step 7
Serve – Top with the beef, crushed peanuts and crispy fried shallots and serve.
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