Name: Thai Crispy Noodles with Beef
Yield: Serves Four
Cuisine: Thai
Ingredients: 5 ml/1 tsp grated fresh root ginger; 8 spring onions (scallions), diagonally sliced; 450 g/1 lb rump (round) steak; 90 ml/6 tbsp light soy sauce; 60 ml/4 tbsp rice vinegar; 2 garlic cloves, crushed; about 475 ml/16 fl oz/2 cups spicy stock; 175 g/6 oz rice vermicelli; 4–5 carrots, cut into julienne strips; groundnut (peanut) oil, for deep-frying and stir-frying; teriyaki sauce, for brushing; 2 small courgettes (zucchini), diagonally sliced; 1–2 fresh red chillies, seeded and finely sliced

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Rice vermicelli is deep-fried before being added to this dish, and in the process the vermicelli expands to at least four times its original size.

Ingredients

450 g/1 lb rump (round) steak
teriyaki sauce, for brushing
175

Method

Beat the steak to about 2.5 cm/1 in thick. Place in a shallow dish, brush generously with the teriyaki sauce and set aside for 2–4 hours to marinate.
Separate the rice ver

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Thai Crispy Noodles with Beef

Ingredients

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