Best 5 Thai Birds Nest Beef Recipes

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Enticing Thai cuisine enthusiasts with its unique flavors and vibrant presentation, Thai bird's nest beef is a delectable dish that artfully combines tender beef with crispy, golden-brown "nests" made from egg noodles. This dish offers a tantalizing blend of sweet, sour, and savory notes, complemented by a medley of aromatic herbs and spices. Whether you're a seasoned chef looking to add an exotic dish to your repertoire or a culinary explorer seeking new culinary adventures, this guide will lead you through the steps of creating a mouthwatering Thai bird's nest beef dish that will impress your family and friends.

Let's cook with our recipes!

BIRD'S NEST SALAD



Bird's Nest Salad image

This salad has all the food groups represented (bell peppers are actually a type of fruit) and would be an adorable addition to an Easter brunch. Garnish with buttered slices of crusty pumpernickel bread.

Provided by Apple Jacks

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 8

1 egg
3 cups romaine lettuce leaves, torn into bite size pieces
¼ cup sliced red bell pepper
2 tablespoons minced white onion
¼ cup ranch salad dressing, or to taste
¾ cup alfalfa sprouts
1 pinch salt and black pepper to taste
¼ cup honey-glazed almonds

Steps:

  • Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold.
  • Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 5.6 g, Cholesterol 50.6 mg, Fat 12.8 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 165.8 mg, Sugar 1.6 g

THAI-STYLE BEEF WITH BASIL AND CHILIES (PHAT BAI HORAPHA) RECIPE



Thai-Style Beef With Basil and Chilies (Phat Bai Horapha) Recipe image

Slice beef and Thai purple basil combine for a very quick but super-flavorful stir-fry.

Provided by J. Kenji López-Alt

Categories     Mains     Quick Dinners

Time 30m

Yield 3

Number Of Ingredients 15

1 pound (450g) flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch-thick strips
1 tablespoon (15ml) soy sauce, divided
5 teaspoons (25ml) Asian fish sauce, divided
1 teaspoon (4g) white sugar
4 to 6 fresh red or green Thai bird chilies, divided
6 medium cloves garlic, divided
1 1/2 tablespoons (20g) palm sugar (see note)
1 small shallot, thinly sliced
4 makrut lime leaves, very thinly sliced into hairs (central vein discarded), plus more for garnish (see note)
2 tablespoons (30ml) vegetable or canola oil, divided
2 cups packed Thai purple basil (about 2 ounces; 55g)(see note)
Dried Thai chili flakes or red pepper flakes to taste (optional)
1/4 cup fried shallots (see note)
Kosher salt
Cooked rice, for serving

Steps:

  • Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and white sugar in a bowl. Toss to combine and set in refrigerator to marinate for at least 15 minutes and up to overnight.

Nutrition Facts : Calories 551 kcal, Carbohydrate 34 g, Cholesterol 119 mg, Fiber 3 g, Protein 46 g, SaturatedFat 6 g, Sodium 1381 mg, Sugar 11 g, Fat 25 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g

THAI BIRDS NEST BEEF



Thai Birds Nest Beef image

Make and share this Thai Birds Nest Beef recipe from Food.com.

Provided by lamarb

Categories     Meat

Time 25m

Yield 1 serving(s)

Number Of Ingredients 15

4 ounces beef, Milanesa style
2 ounces bean thread vermicelli
peanut oil, to deep-fry and stir-fry
2 tablespoons oyster sauce
3 tablespoons carrots, julienned
1/4 cup sweet onion, cubed
3 garlic cloves, chopped
1 ripe jalapeno pepper, seeded, veined, and chopped
2 tablespoons zucchini, cubed
2 tablespoons crookneck yellow squash, cubed
2 tablespoons eggplants, cubed
2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1/2 cup beef stock
1 teaspoon sweet chili sauce

Steps:

  • Place the meat in a plastic bag with the oyster sauce making sure all of the meat is coated. Place the bag in the refrigerator and marinate several hours or over night.
  • Put two inches of oil in a large wok and bring to high heat. Drop the vermicelli into the oil and turn almost immediately. Make sure all of the vermicelli comes into contact with the oil. Otherwise it will not expand and will be inedible. Remove, drain, and reserve.
  • Pour most of the oil into a heat proof bowl and allow it to cool to return to its container. Put meat in the wok and sear each side for 15 seconds. Remove, drain, and reserve.
  • Add a little more of the oil to the wok, if necessary, and stir-fry the carrot, onion, and garlic 4 minutes.
  • Add the remaining vegetables and cook for 4 more minutes.
  • Meanwhile, slice the beef into ½ inch x 2 inch strips. Add the beef, vinegar, soy, and stock and simmer until it thickens a little.
  • Make a mound of the vermicelli( the birdsnest ) on a plate. Spoon the beef mixture on top of the nest and add the chili sauce and some additional vermicelli for a crunchy topping.

BIRDS NEST COOKIES



Birds Nest Cookies image

Make and share this Birds Nest Cookies recipe from Food.com.

Provided by LizP5885

Categories     Dessert

Time 30m

Yield 65 cookies

Number Of Ingredients 7

3/4 lb butter
3/4 cup brown sugar
3 eggs, separated
1 teaspoon vanilla
3 cups sifted all-purpose flour
3/4 teaspoon salt
chopped walnuts or flaked coconut

Steps:

  • Cream butter and brown sugar.
  • Add egg yolks and vanilla.
  • Sift flour and salt and stir until combined.
  • Roll teaspoonful of dough into balls.
  • Dip in slightly beaten egg white and roll in finely chopped nuts or flaked coconut.
  • Place on ungreased baking sheet and press thumb into center of each. You can also you the handle of a wooden spoon.
  • Bakeat 350 deg. F. for 5 minutes, Indent again. Bake 8-10 minutes more.
  • Cool then fill with candied cherries or assorted jams or jellies.

Nutrition Facts : Calories 71.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 21, Sodium 61.4, Carbohydrate 6.9, Fiber 0.2, Sugar 2.5, Protein 0.9

BIRD'S NEST BREAKFAST CUPS



Bird's Nest Breakfast Cups image

I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!

Provided by EPHESIS

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 12

Number Of Ingredients 9

1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 ½ teaspoons salt
1 teaspoon ground black pepper
2 ½ tablespoons olive oil
⅔ cup shredded Cheddar cheese
12 eggs
2 tablespoons water
8 slices cooked bacon, crumbled - divided
¼ cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
  • Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
  • Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
  • Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
  • Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Choose fresh, flavorful ingredients whenever possible.
  • Don't overcrowd the pan: When searing the beef, make sure you don't overcrowd the pan. This will prevent the beef from cooking evenly and will result in a less flavorful dish.
  • Use a good quality wok: A wok is the best type of pan to use for this dish. It will help you get a nice even sear on the beef and vegetables.
  • Adjust the heat as needed: Be sure to adjust the heat as needed throughout the cooking process. You want the beef to cook evenly without burning.
  • Garnish before serving: Before serving, garnish your dish with fresh herbs, such as cilantro or basil. This will add a pop of color and flavor to the dish.

Conclusion:

Thai Bird's Nest Beef is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender beef, crispy vegetables, and flavorful sauce is sure to please everyone at the table. With a little planning and preparation, you can have this dish on the table in under 30 minutes. So next time you're looking for a quick and easy meal, give Thai Bird's Nest Beef a try. You won't be disappointed!

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