THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA
This recipe is beyond salad- pasta and Thai-seasoned ground beef combine for a knock-out meal.
Categories thai-style pasta salad beef Over angel-hair
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil.
- In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350°F oven for 5 to 10 minutes. Remove the nuts from the pan and chop them.
- In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint and lime juice.
- Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges.
- Notes: Asian fish sauce available at Asian markets and most supermarkets
- Wine Recommendation: This dish would be a real challenge for most wines. A rich, fairly sweet and malty dark beer, however, will make a splendid chaser.
THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA RECIPE
Served over tender pasta, enjoy scrumptious Thai-style beef salad made with ground beef, jalapeno, and fish sauce for a savory and meaty dish.
Provided by Rachel Bryant
Categories Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot of boiling, salted water, cook the pasta for about 5 minutes until just done. Drain, rinse with cold water and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil.
- In a large frying pan, toast the almonds over moderately low heat, stirring frequently, for about 5 minutes. until golden brown. Or toast the nuts in a 350 degrees F oven for 5 to 10 minutes. Remove the nuts from the pan and chop them.
- In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt.
- Cook the meat, stirring frequently, for about 10 minutes until brown and cooked through. Remove the pan from the heat and stir in the remaining sesame oil, the fish sauce, scallions, mint, and lime juice.
- Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges. Enjoy!
Nutrition Facts : Carbohydrate 51.45g, Cholesterol 120.77mg, Fat 61.22g, Fiber 6.16g, Protein 42.42g, SaturatedFat 15.75g, ServingSize 4.00, Sodium 1,538.74mg, Sugar 0.00, UnsaturatedFat 29.28g
THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA
Steps:
- 1. In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil. 2. In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 5 to 10 minutes. Remove the nuts from the pan and chop them. 3. In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice. 4. Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges.
THAI NOODLE SALAD
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
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-STYLE BEEF WITH NOODLES
Provided by Ruth Cousineau
Categories Soup/Stew Beef Ginger Dinner Steak Curry Winter Grill/Barbecue Honey Noodle Soy Sauce Simmer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
- While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
- Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
- Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
- While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.
THAI-INSPIRED NOODLE SALAD
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
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
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THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA RECIPE
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- In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil.
- In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 5 to 10 minutes. Remove the nuts from the pan and chop them.
- In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice.
- Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges.
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- In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil.
- In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 5 to 10 minutes. Remove the nuts from the pan and chop them.
- In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice.
- Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges.
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