Best 7 Thai Beef And Noodle Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Thai beef and noodle salad, also known as 'Yam Nua', is a classic and flavorful dish that embodies the vibrant flavors of Thai cuisine. This salad combines the tenderness of marinated and grilled beef with the freshness of crisp vegetables, rice noodles, and a tangy dressing. The harmonious blend of sweet, sour, salty, and spicy elements creates a tantalizing taste experience that is sure to delight your palate. This article aims to guide you through the process of creating an authentic and delicious Thai beef and noodle salad, providing you with step-by-step instructions and expert tips to ensure a successful culinary journey.

Let's cook with our recipes!

THAI BEEF NOODLE SALAD



Thai Beef Noodle Salad image

"When I worked as a cook on the ferries that travel between Bellingham, Washington and southeastern Alaska. I served this salad to our passengers and crew, and it always received compliments," notes Patricia Morgan of Haines, Alaska. "It's best chilled overnight."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 18

1/2 cup reduced-sodium soy sauce
1/2 cup rice vinegar
3 tablespoons orange juice
3 tablespoons canola oil
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon peanut butter
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
12 ounces uncooked spaghetti
1 cup fresh broccoli florets
1 cup fresh or frozen snow peas, thawed
1 cup julienned sweet red pepper
1 cup julienned zucchini
1/2 cup thinly sliced celery
1 pound boneless beef sirloin steak, cooked and cut into thin strips
2 tablespoons sesame seeds, toasted

Steps:

  • For dressing, combine the first 10 ingredients in a blender; cover and process until blended. , Cook spaghetti according to package directions; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. , Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds.

Nutrition Facts : Calories 367 calories, Fat 13g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 880mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

CRUNCHY THAI SALAD



Crunchy Thai Salad image

Provided by Jamie Oliver

Categories     main-dish

Time 20m

Number Of Ingredients 21

Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

Steps:

  • Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
  • Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

THAI NOODLE SALAD



Thai Noodle Salad image

Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic.

Provided by Yakuta Rasheed

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h15m

Yield 20

Number Of Ingredients 21

1 (12 ounce) package angel hair pasta
3 cups shredded napa cabbage
4 large carrots, shredded
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch fresh cilantro, chopped
1 bunch fresh green onions, chopped
½ cup chopped peanuts
2 tablespoons toasted black sesame seeds
8 ounces frozen cooked shrimp, thawed and drained
¼ cup peanut butter
2 tablespoons tahini
¼ cup rice wine vinegar
¼ cup sweet chili sauce
5 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
  • In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.4 g, Cholesterol 22.7 mg, Fat 5.7 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 0.8 g, Sodium 472.8 mg, Sugar 3.5 g

THAI-INSPIRED NOODLE SALAD



Thai-Inspired Noodle Salad image

A zesty treat--goes great with bbq'd chicken and a beer. If you're feeling adventurous mix in 1/2 cup of shredded dried seaweed (nori) just before serving.

Provided by Christiana Heins

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

15 ounces dried soba noodles
1 ½ teaspoons dark sesame oil
⅓ cup rice vinegar
⅓ cup soy sauce
1 lime, zested and juiced
2 tablespoons brown sugar
2 cloves garlic, minced
2 teaspoons red pepper flakes, or to taste
1 cup finely grated carrot
½ cup chopped fresh cilantro
¼ cup coarsely chopped salted peanuts

Steps:

  • In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
  • Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts.
  • Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
  • Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

Nutrition Facts : Calories 241.8 calories, Carbohydrate 47.1 g, Fat 3.7 g, Fiber 1.2 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 1068.4 mg, Sugar 4.6 g

GRILLED THAI BEEF-NOODLE SALAD



Grilled Thai Beef-Noodle Salad image

A peanutty dressing turns tender flank steak and rice stick noodles into a tempting entrée.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 14

1/3 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon chopped fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 lb beef flank steak
3.5 oz uncooked rice stick noodles
2 tablespoons peanut butter
1 1/2 cups shredded carrots
1 medium red bell pepper, cut into 1-inch strips
1/2 cup chopped green onions (8 medium)
1/4 cup dry-roasted peanuts, chopped

Steps:

  • In 1-cup microwavable measuring cup, stir together soy sauce, brown sugar, oil, lime juice, fish sauce, gingerroot and pepper flakes.
  • In large nonmetal dish or resealable food-storage plastic bag, place beef and 3 tablespoons of the soy sauce mixture. (Cover and refrigerate remaining soy sauce mixture for dressing). Turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 4 hours to marinate.
  • Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning halfway through grilling, until desired doneness. Let stand 5 minutes; cut into thin strips. Cut strips into 1- to 1 1/2-inch lengths.
  • Meanwhile, in 2-quart saucepan, heat 6 cups water to boiling. Add rice stick noodles; cook 2 to 3 minutes or just until tender (do not overcook). Rinse in cold water until cool; drain. Cut noodles with kitchen scissors into 3- to 5-inch lengths.
  • Using wire whisk, mix peanut butter into remaining soy sauce mixture to make dressing. If necessary, microwave mixture uncovered on High 15 to 20 seconds to blend in peanut butter.
  • In large bowl, place noodles, beef, carrots, bell pepper and onions. Toss with dressing until noodles are evenly coated. Sprinkle with peanuts. Serve immediately.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 8 g, TransFat 0 g

THAI BEEF AND NOODLE SALAD



Thai Beef and Noodle Salad image

My youngest loves cellophane noodles so I'm always on the hunt for recipes. This one's from stltoday.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 teaspoon minced garlic
1 tablespoon toasted sesame oil
1/2 cup soy sauce, divided
1/2 tablespoon granulated sugar
3 green onions, diced
1 teaspoon white pepper
1 lb flank steak, thinly sliced
1 (8 ounce) package cellophane noodles
3 tablespoons olive oil, divided
2 carrots, peeled and cut into matchstick-size pieces
1/2 cucumber, peeled and thinly sliced diagonally
salt
fresh ground black pepper
1/2 cup chopped mint leaf
1/4 cup thinly sliced lemongrass (tender stalk)

Steps:

  • In a bowl, combine garlic, sesame oil, 1/4 cup soy sauce, sugar, green onions and white pepper. Add steak; mix to coat. Let sit while noodles are being prepared.
  • Bring a large pot of water to a boil. Add noodles and stir; cook for 3 minutes or until tender. Drain and rinse in cold water until noodles feel cold. Cut noodles with a pair of scissors into bite-size pieces.
  • Pour 2 tablespoons olive oil into a large saute pan. Add carrots; saute until crisp-tender. Transfer to a large bowl.
  • Add noodles to bowl along with remaining 1/4 cup soy sauce, cucumber and salt and black pepper to taste; combine.
  • Add remaining 1 tablespoon olive oil to saute pan; place over medium-high heat. When hot, add steak mixture. Saute over medium-high heat for 5 to 7 minutes or until cooked to desired doneness. Stir in mint, lemon grass and additional salt and pepper to taste. Let cool.
  • Place noodle mixture on a large decorative platter. Arrange meat on top. Serve cold or at room temperature.

Nutrition Facts : Calories 376.6, Fat 15.5, SaturatedFat 3.9, Cholesterol 51.4, Sodium 1402.1, Carbohydrate 39.9, Fiber 1.6, Sugar 3, Protein 19.3

THAI BEEF NOODLE SALAD



Thai Beef Noodle Salad image

This has such a nice flavor. I got the recipe from Light & Tasty magazine, but they serve the identical dish at the restaurant by where I work.

Provided by SweetySJD

Categories     Spaghetti

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup reduced sodium soy sauce
1/2 cup rice wine vinegar
3 tablespoons orange juice
3 tablespoons canola oil
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon peanut butter
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
12 ounces spaghetti, uncooked
1 cup broccoli floret
1 cup snow peas
1 cup red pepper, julienned
1 cup zucchini, julienned
1/2 cup celery, thinly sliced
1 lb boneless beef top sirloin steak, cooked and cut into thin strips
2 tablespoons sesame seeds (optional)

Steps:

  • For dressing, combine the first 10 ingredients in a blender; cover and process until blended.
  • Cook spaghetti; drain and place in a large bowl.
  • Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate at least 2 hours.
  • Just before serving, sprinkle with sesame seeds, if desired.

Nutrition Facts : Calories 382.6, Fat 17.4, SaturatedFat 4.5, Cholesterol 38, Sodium 794.7, Carbohydrate 37.8, Fiber 2.6, Sugar 3.2, Protein 18.5

Tips:

  • Use a sharp knife to thinly slice the beef. This will help it cook evenly and quickly.
  • Marinate the beef for at least 30 minutes. This will help it absorb the flavors of the marinade and make it more tender.
  • Cook the beef over high heat until it is cooked to your desired doneness. Be sure not to overcook it, or it will become tough.
  • Use a variety of vegetables in your salad. This will add color, flavor, and texture.
  • Be sure to use a light and flavorful dressing. A heavy dressing will overwhelm the other flavors in the salad.
  • Serve the salad immediately. This is when it is at its best.

Conclusion:

Thai beef and noodle salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its combination of tender beef, crisp vegetables, and flavorful dressing, this salad is sure to be a hit at your next party or potluck.

Related Topics