Taste USA: Thai

Saturday, July 2, 2016

thai steamed fish

How to make thai steamed fish recipe - Calories per serving 210 (not including rice, pak choi and mange tout)

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
4 trout fillets, about 150 g (5 oz) each
4 pak choi, quartered lengthways
5 cm (2 inch) piece of fresh root ginger, peeled and sliced
2 garlic cloves, chopped
1 red chilli, deseeded and sliced
grated rind and juice of 2 limes
3 tablespoons gluten-free soy sauce

Method:
Place the trout fillets and pak choi on 2 large pieces of foil and sprinkle with the ginger, garlic, chilli, lime rind and juice. Pour over the soy sauce, then loosely seal the foil to form parcels.

Transfer the parcels to a steamer and cook for 10 minutes, or until the fish is cooked through. Serve with lime halves, jasmine rice and steamed pak choi and mange tout, if liked.

For Thai fish soup, mix together 1 litre (1¾ pints) gluten-free fish stock, 1½ tablespoons red Thai curry paste, 4 kaffir lime leaves and 1 tablespoon glutenfree fish sauce in a saucepan. Bring to a simmer and cook for 5 minutes, then add 300 g (10 oz) skinless white fish fillets, such as cod or haddock, and cook for 2 minutes. Stir in 150 g (5 oz) raw peeled king prawns, 3 pak choi, quartered, and a handful of coriander leaves and simmer for 2–3 minutes until the prawns turn pink and the fish is just cooked through. Serve immediately. Calories per serving 148

thai steamed fish

Friday, July 1, 2016

thai sesame chicken patties

How to make thai sesame chicken patties recipe - Calories per serving 286

Serves 4

Preparation time 15 minutes, plus chilling, Cooking time 10 minutes

Ingredients:
3 tablespoons sesame seeds
4 spring onions
15 g (½ oz) coriander, plus extra to garnish
500 g (1 lb) minced chicken
1 tablespoon gluten-free light soy sauce
3.5 cm (1½ inch) piece of fresh root ginger, peeled and finely grated
1 egg white
1 tablespoon sesame oil
1 tablespoon sunflower oil
spring onion curls, to garnish (optional)
8 tablespoons gluten-free Thai sweet chilli dipping sauce, to serve

Method:
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted. Set aside.

Place the spring onions and coriander in a food processor and whizz until finely chopped. Alternatively, chop with a knife. Transfer to a bowl and mix with the chicken, toasted sesame seeds, soy sauce, ginger and egg white.

Divide the mixture into 20 mounds on a chopping board, then, using wet hands, shape into slightly flattened rounds. Chill for 1 hour (or longer if you have time).

Heat the sesame and sunflower oils in a large frying pan, add the patties and fry for 10 minutes, turning once or twice, until golden and cooked through to the centre. Arrange on a serving plate and garnish with extra coriander leaves and spring onion curls, if liked. Serve with the chilli dipping sauce.

For baby leaf stir-fry with chilli, to serve as an accompaniment, heat 2 teaspoons sesame oil in the frying pan, add a 250 g (8 oz) pack ready-prepared baby leaf and baby vegetable stir-fry ingredients and stir-fry for 2–3 minutes until the vegetables are hot. Mix in 2 tablespoons gluten-free light soy sauce and 1 tablespoon gluten-free Thai sweet chilli dipping sauce. Calories per serving 54

thai sesame chicken patties

Thursday, June 16, 2016

Restaurant Thai Fish Cakes

How to Make Restaurant Thai Fish Cakes Recipe - These delicious fish cakes, made with fresh fish and potatoes, are flavored with lemongrass and cilantro, and spiced with Thai red curry paste. Served with a lettuce, cucumber and mint salad, they make a tempting starter.

SERVES: 12 (MAKES 24)

PREPARATION: 20 MINUTES, PLUS 1 HOUR CHILLING, COOKING: 35 MINUTES

Ingredients:
2/3 pound (350 g) russet potatoes, peeled and chopped
2/3 pound (350 g) firm white fish fillets
juice of 1 lime
2 teaspoons (10 ml) Thai red curry paste
1 thin lemongrass stem, white only, thinly sliced, lightly crushed
3 scallions, thinly sliced
3 cloves garlic, chopped
1/4 cup (15 g) chopped fresh cilantro leaves
1 teaspoon (5 ml) finely chopped fresh ginger
pinch of salt
1/3 cup (50 g) all-purpose flour
2 eggs, lightly beaten
1 1/4 cups (100 g) fresh breadcrumbs
2 tablespoons (30 ml) extra virgin olive oil

Salad:
1 butter lettuce, finely shredded
1/2 cucumber, diced
3/4 cup (15 g) fresh mint leaves

Method:
1 Put the potatoes in a saucepan and add enough boiling water to cover by 2 inches (5 cm). Bring to a boil, reduce heat and cook for 15–20 minutes, or until tender. Drain into a large bowl and mash.

2 While the potatoes are cooking, put the fish in a shallow pan with enough cold water to cover and add half of the lime juice. Bring to a boil, reduce the heat to low and simmer for 1 minute. Remove from the heat, cover the pan and let the fish cool in the liquid for about 4 minutes. Drain the fish and flake the flesh with a fork, discarding the skin and any bones.

3 Add the fish to the potatoes in the bowl and combine well with a fork, adding the curry paste, lemongrass, scallions, garlic, cilantro, ginger and the remaining lime juice. Season with the salt.

4 Put the flour on a plate. Pour the eggs into a shallow bowl. Sprinkle the breadcrumbs on another plate. Take about 1 tablespoon (15 ml) of the fish mixture and shape it into a small fish cake. Roll the cake in flour, shaking off the excess, then dip into the egg and, finally, coat with crumbs, turning and pressing on the crumbs to coat all sides evenly. Shape and coat the remaining fish cakes in the same way, making 24 in total. Cover and refrigerate for 1 hour.

5 Heat half of the oil in a large nonstick frying pan over medium heat. Add half of the fish cakes and cook for about 3 minutes on each side, or until lightly golden and crisp. Remove and keep warm while you cook the rest of the fish cakes, using the remaining oil.

6 Meanwhile, to make the salad, combine the lettuce, cucumber and mint in a bowl. Arrange the fish cakes on individual plates with the salad and serve.

Each serving (2 fish cakes) provides
142 calories, 10 g protein, 5 g fat (1 g saturated fat), 14 g carbohydrate (1 g sugars), 2 g fiber, 153 mg sodium

Restaurant Thai Fish Cakes

Thai Dressing

How to Make Thai Dressing Recipe - preparation 5 minutes

Serves 4

Ingredients:
2 tbsp Thai fish sauce
1 tbsp light soy sauce
2 tbsp groundnut oil
juice of 1 lime
a pinch of caster sugar
2 tbsp chopped fresh mint

Method:
1 Mix together all the ingredients in a small bowl until well blended.

Monday, June 13, 2016

Restaurant Pad Thai

How to Make Restaurant Pad Thai Recipe - preparation 10 minutes plus soaking cooking time 10 minutes

Serves 4

Ingredients:
250g/9oz flat rice noodles
2 carrots
4 spring onions (scallions)
2 tbsp sunflower oil
225g/8oz raw prawns (shrimp)
300g/11oz beansprouts
2 medium eggs
gluten-free Thai fish sauce
2 tsp light brown sugar
1 red chilli, seeded and diced
juice of 2 limes
4 tbsp chopped salted peanuts
a large handful of fresh coriander (cilantro) chopped, and cucumber strips to serve

Method:
1 Cook the noodles in boiling water for 5 minutes or according to the instructions on the pack. Drain well. Meanwhile, cut the carrots and spring onions into matchsticks.

2 Heat the oil in a wok or deep frying pan over a high heat, add the carrots and stir-fry for 2 minutes. Add the spring onions and stir-fry for 1 minute. Add the prawns and stir-fry for 2 minutes. Stir in the beansprouts and stir-fry briskly for 1–2 minutes.

3 Beat the eggs with 2–3 tbsp Thai fish sauce, the sugar, chilli and juice of 1 lime. Add the noodles to the wok together with the peanuts and egg mixture and stir-fry until the egg is just beginning to cook. Taste and add more fish sauce if needed.

4 Spoon into bowls and garnish with the coriander and cucumber. Squeeze the juice of the other lime over the top.

Restaurant Pad Thai

Saturday, June 11, 2016

Thai Monkfish Curry

How to Make Thai Monkfish Curry Recipe - preparation 15 minutes cooking time 20 minutes

Serves 4

Ingredients:
1 onion, quartered
1 lemongrass stalk, sliced
2 tsp grated fresh root ginger
1 tbsp coconut oil
1 tbsp Thai green curry paste
1 x 400ml/14fl oz can coconut milk
150ml/¼ pint/scant ⅔ cup fish stock
grated zest and juice of 1 lime
2 tsp Thai fish sauce
450g/1lb monkfish (anglerfish) fillets, halved
basil leaves, rice noodles and stir-fried vegetables to serve

Method:
1 Put the onion, lemongrass and ginger in a food processor or blender and blitz until very finely chopped. Heat the oil in a large pan and cook the onion mixture over a low heat for 5 minutes, stirring, until softened but not coloured. Stir in the curry paste and cook for 30 seconds.

2 Stir in the coconut milk, stock, lime zest and juice and fish sauce. Bring just to the boil, reduce the heat, cover the pan and simmer gently for 5 minutes.

3 Add the monkfish in a single layer, push down into the liquid, cover and simmer gently for 8 minutes or until just cooked.

4 Using a slotted spoon, lift the fish out of the pan and slice thickly, then return to the pan and heat through gently.

5 Cool and freeze, or serve immediately in bowls over cooked rice noodles. Top with stir-fried vegetables and basil leaves.

Thai Monkfish Curry

Wednesday, June 8, 2016

Thai Crabcakes

How to Make Thai Crabcakes Recipe - preparation 15 minutes plus chilling cooking time 6–8 minutes calories 280 kcals

Serves 2

Ingredients:
300g/11oz fresh crabmeat
1 hot red chilli, seeded
3 spring onions (scallions), diced
2 garlic cloves, crushed
fresh coriander (cilantro) sprigs
1 tsp Thai fish sauce
2 tbsp low-calorie mayonnaise
juice of ½ small lime
25g/1oz/½ cup fresh white breadcrumbs
spray oil
lime wedges and herby lite mayonnaise to serve

Method:
1 Put the crabmeat, chilli, spring onions, garlic, coriander, Thai fish sauce, mayonnaise and lime juice in a blender or food processor. Blitz in short bursts until well combined and tip into a bowl.

2 Stir in the breadcrumbs, then cover the bowl and chill in the refrigerator for 20 minutes to firm the mixture.

3 Divide the mixture into 8 equal-sized portions and shape with your hands into small round patties.

4 Spray a non-stick frying pan lightly with oil and place over a medium heat. When hot, add the crabcakes and cook for 3–4 minutes each side until golden brown.

5 Serve them hot with lime wedges and 1 heaped tbsp each lite mayonnaise mixed with chopped herbs of your choice.

Thai Crabcakes

Thai Prawn Skewers

How to Make Thai Prawn Skewers Recipe - preparation 15 minutes cooking time 4–6 minutes calories 200 kcals

Serves 2

Ingredients:
1 hot red chilli, finely chopped
1 tsp grated fresh root ginger
2 garlic cloves, crushed
1 tbsp Thai fish sauce
1 tbsp light soy sauce
juice of 1 lime
300g/11oz peeled raw tiger prawns (shrimp)
¼ small cucumber
1 yellow (bell) pepper
3 spring onions (scallions)
50g/2oz bean sprouts
sweet chilli sauce to serve

Method:
1 Preheat the grill (broiler) to hot. In a small bowl, mix together the chilli, ginger, garlic, fish sauce, soy sauce and lime juice.

2 Thread the prawns on to wooden skewers that have been soaked in water. Place in a foil-lined grill (broiling) pan and brush with some of the chilli and ginger mixture. Cook the prawns under the hot grill for 4–6 minutes, turning halfway through, until they turn pink and succulent.

3 Cut the cucumber into matchsticks. Remove the seeds, stalk and ribs from the yellow pepper and cut into thin slices. Chop the spring onions. Mix in a bowl with the bean sprouts and toss everything together in the remaining chilli and ginger mixture. Serve the hot prawn skewers with the salad and some sweet chilli sauce.

Thai Prawn Curry

How to Make Thai Prawn Curry Recipe - preparation 10 minutes cooking time 17 minutes calories 350 kcals

Serves 4

Ingredients:
spray oil
1 tsp grated fresh root ginger
1 garlic clove, crushed
1 red chilli, finely chopped
2 kaffir lime leaves
100g/3½oz cherry tomatoes
100g/3½oz thin green beans
1 tbsp green Thai curry paste
100ml/3½fl oz/⅓ cup half-fat coconut milk
250g/9oz peeled raw tiger prawns (shrimp)
200g/7oz baby spinach leaves
75g/3oz/⅓ cup basmati rice
a few fresh coriander (cilantro) sprigs, chopped

Method:
1 Spray a non-stick frying pan lightly with oil and place over a medium heat. When hot, add the ginger, garlic and chilli and cook for 2 minutes without colouring.

2 Add the lime leaves, cherry tomatoes and beans and cook for 1 minute. Add the curry paste and coconut milk, then simmer gently for 8–10 minutes.

3 Stir in the prawns and spinach and cook for 3 minutes, stirring occasionally, until the prawns are pink all over. The spinach will wilt and turn bright green.

4 Meanwhile, cook the rice according to the instructions on the pack.

5 Serve the curry on a bed of rice, sprinkled with coriander.

Red Thai Chicken Curry

How to Make Red Thai Chicken Curry Recipe - preparation 10 minutes cooking time 30 minutes calories 370 kcals

Serves 2

Ingredients:
spray oil
1 onion, chopped
2 garlic cloves, crushed
1 lemongrass stalk, finely sliced
1 tbsp red Thai curry paste
150g/5oz baby corn
250g/9oz chicken breast fillets, cut into large chunks
200ml/7fl oz/¾ cup reduced-fat coconut milk
2 tsp Thai fish sauce
175g/6oz mngetouts, trimmed
50g/2oz/¼ cup basmati rice
fresh coriander (cilantro) and lime wedgesto serve

Method:
1 Spray a frying pan lightly with oil and set over a low heat. Add the onion to the hot pan and cook for 5 minutes until tender and golden. Add the garlic and lemongrass and cook for 2–3 minutes.

2 Stir in the curry paste and cook for 1 minute, then add the chicken. Cook, turning frequently, for 2–3 minutes until golden. Pour in the coconut milk and Thai fish sauce and stir in the baby corn. Simmer for 10 minutes, then add the mangetouts and cook for 10 minutes until the chicken is thoroughly cooked and the sauce has reduced.

3 Meanwhile, cook the rice according to the instructions on the pack.

4 Serve the curry, garnished with coriander sprigs, with the rice and lime wedges.

Red Thai Chicken Curry

Saturday, May 28, 2016

Thai Veggie Curry

How to Make Thai Veggie Curry Recipe - preparation 10 minutes cooking time 15 minutes Serves 4

Ingredients:
2 tbsp Thai green curry paste
1 tsp diced fresh root ginger
6 spring onions (scallions), diced
1 x 400ml/14fl oz can coconut milk
3 carrots, cut into matchsticks
1 broccoli head, cut into florets
a few fresh coriander (cilantro) sprigs, chopped
juice of 1 lime

Method:
1 Heat a large pan, add the curry paste, ginger and spring onions and stir-fry over a medium heat for 2–3 minutes.

2 Add the coconut milk, cover the pan and bring to the boil. Reduce the heat and add the carrots. Simmer for 5 minutes.

3 Add the broccoli florets and simmer for 5 minutes or until just tender but retaining a little bite.

4 Stir in the coriander and lime juice, then serve immediately with boiled rice.

Thai Red Seafood Curry

How to Make Thai Red Seafood Curry Recipe - preparation 10 minutes cooking time 15 minutes Serves 6

Ingredients:
1 tbsp coconut oil
1 lemongrass stalk, chopped
1 green chilli, chopped
4 tbsp chopped fresh coriander (cilantro) plus extra to serve
2 kaffir lime leaves, chopped
1–2 tbsp Thai red curry paste
1 x 400ml/14fl oz can coconut milk
450ml/¾ pint/1¾ cups fish stock
250g/9oz queen scallops
450g/1lb raw peeled tiger prawns (shrimp)
salt and ground black pepper

Method:
1 Heat the oil in a wok or deep frying pan over a medium heat. Add the lemongrass, chilli, coriander and lime leaves and stir-fry for 30 seconds. Add the curry paste and stir-fry for 1 minute.

2 Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5–10 minutes until slightly reduced. Season to taste with salt and pepper.

3 Add the scallops and prawns, bring to the boil, then reduce the heat and simmer for 2–3 minutes until cooked.

4 Divide the curry among six serving bowls and sprinkle with coriander. Serve immediately with rice.

Thai Green Seafood Curry

How to Make Thai Green Seafood Curry Recipe - preparation 15 minutes cooking time 10 minutes Serves 4

Ingredients:
1 tbsp coconut oil
3 tbsp Thai green curry paste
340g/12oz skinless cod fillets
340g/12oz large raw peeled prawns (jumbo shrimp)
1 x 400ml/14fl oz can coconut milk
200ml/7fl oz/¾ cup fish stock
juice of 1 lime
2 tbsp Thai fish sauce
125g/4oz fine green beans
3 tbsp fresh basil, torn
salt and ground black pepper

Method:
1 Heat the oil in a wok or deep frying pan. Add the curry paste and cook over a medium heat, stirring, for 1–2 minutes.

2 Cut the cod into chunks and add to the wok with the prawns. Stir well to coat them in the curry paste. Stir in the coconut milk, stock, lime juice and fish sauce and bring to the boil.

3 Add the green beans, reduce the heat and simmer gently for 5 minutes or until the beans and cod are tender. Stir in the basil and season to taste with salt and pepper.

4 Ladle the curry into bowls and serve with rice.

Friday, May 27, 2016

Thai Red Lamb Curry

How to Make Thai Red Lamb Curry Recipe - preparation 10 minutes cooking time 45 minutes Serves 4

Ingredients:
2 tbsp coconut oil
1 onion, chopped
2 garlic cloves, crushed
450g/1lb lean lamb, cubed
2 tbsp Thai red curry paste
150ml/¼ pint/scant ⅔ cup hot lamb or beef stock
2 tbsp Thai fish sauce
2 tsp soft brown sugar
1 red (bell) pepper, seeded and sliced
125g/4oz thin green beans, halved
2 tbsp chopped fresh basil

Method:
1 Heat the oil in a wok or deep frying pan. Add the onion and garlic and fry over a medium heat for 5 minutes or until softened and starting to colour.

2 Add the lamb and curry paste and stir-fry for 5 minutes. Add the hot stock, fish sauce and sugar. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

3 Stir the red pepper and green beans into the curry and cook, uncovered, for 10 minutes.

4 Sprinkle with basil and serve immediately with boiled rice.

Best Thai Red Chicken Curry

How to Make Best Thai Red Chicken Curry Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp coconut oil
2 tbsp Thai red curry paste
4 boneless, skinless chicken breasts, sliced
1 x 400ml/14fl oz can coconut milk
300ml/½ pint/1¼ cups hot chicken stock
juice of 1 lime
200g/7oz pack baby corns
175g/6oz mangetouts, halved
225g/8oz straight to wok noodles
2 tbsp chopped fresh coriander (cilantro), plus sprigs to garnish

Method:
1 Heat the oil in a wok or deep frying pan over a low heat. Add the curry paste and cook for 2 minutes.

2 Add the sliced chicken and fry gently for 10 minutes, stirring occasionally, or until browned all over.

3 Add the coconut milk, hot stock, lime juice and baby corns to the pan and bring to the boil. Add the mangetouts, then reduce the heat and simmer for 4–5 minutes until the chicken is cooked.

4 Add the noodles to the wok and heat through gently, stirring once or twice, for 2–3 minutes

5 Stir in the chopped coriander and serve the curry, garnished with coriander sprigs.

Wednesday, May 25, 2016

Thai Green Curry Prawn Salad

How to Make Thai Green Curry Prawn Salad Recipe - preparation 10 minutes cooking time 5 minutes Serves 4

Ingredients:
2 tbsp Thai green curry paste
4 tbsp coconut cream
450g/1lb raw king prawns (jumbo shrimp), peeled
juice of 1 lime
2 carrots, peeled into ribbons
1 cucumber, peeled into ribbons
100g/3½oz fresh coconut, cubed
a handful of fresh basil, chopped

Method:
1 Place a large wok or frying pan over a medium heat. When it’s really hot, stir in the curry paste and coconut cream. Cook for 1 minute.

2 Add the prawns and cook for 2–3 minutes, turning them over halfway through, until pink and cooked through.

3 Transfer the cooked prawns to a serving dish and add the lime juice, carrots, cucumber, fresh coconut and basil.

4 Toss everything lightly to combine. Divide among four serving plates and serve warm.

Thai Red Fish Curry

How to Make Thai Red Fish Curry Recipe - preparation 10 minutes cooking time 8–10 minutes Serves 4

Ingredients:
1 tbsp coconut oil
1 lemongrass stalk, chopped
2 tbsp Thai red curry paste
450g/1lb firm white fish fillets, cut into large chunks
1 x 400ml/14fl oz can half-fat coconut milk
juice of 1 lime
2 tbsp Thai fish sauce
1 tbsp brown sugar
175g/6oz mangetouts
340g/12oz raw peeled prawns (shrimp)
1 small bunch of fresh coriander (cilantro), chopped
shredded chilli to garnish

Method:
1 Heat the oil in a wok or deep non-stick frying pan over a medium heat. When it’s hot, add the lemongrass and curry paste and cook for 1–2 minutes.

2 Stir in the fish and cook for 1 minute. Pour in the coconut milk, lime juice, fish sauce and brown sugar.

3 Bring to the boil, then reduce the heat, add the mangetouts and prawns and simmer gently for 5 minutes or until the mangetouts are tender and the fish is thoroughly cooked.

4 Stir in the coriander and serve sprinkled with chilli.

Thai Red Fish Curry

Easy Pad Thai

How to Make Easy Pad Thai Recipe - preparation 12 minutes plus soaking cooking time 6 minutes Serves 4

Ingredients:
250g/9oz wide rice noodles
1 tbsp coconut oil
2 garlic cloves
1 red chilli, diced
1 tsp grated fresh root ginger
100g/3½oz beansprouts
125g/4oz mangetouts, sliced
300g/11oz cooked peeled large prawns (jumbo shrimp)
2 tbsp Thai fish sauce
1 tbsp brown sugar
2 medium (US large) eggs
3 tbsp chopped roasted peanuts
lime wedges to serve

Method:
1 Cook the noodles according to the pack instructions.

2 Heat a wok or large frying pan until hot and add the coconut oil, chilli and ginger. Stir-fry for 1 minute.

3 Add the beansprouts and mangetouts and stir-fry briskly for 2 minutes.

4 Add the prawns and drained cooked noodles and stir-fry for 2 minutes. Stir in the fish sauce and brown sugar and cook for 1 minute.

5 Beat the eggs in a bowl and stir into the noodle mixture. Keep stirring until they start to set.

6 Divide the pad Thai among four serving dishes, sprinkle with peanuts and serve with lime wedges.

Easy Pad Thai

Thai Curried Mussels

How to Make Thai Curried Mussels Recipe - preparation 15 minutes cooking time 12 minutes Serves 4

Ingredients:
1 tbsp coconut oil
1 red onion, finely chopped
2 tbsp Thai green curry paste
1 x 400ml/14fl oz can coconut milk
2kg/4½lb live mussels, scrubbed and beards removed
a small handful of fresh coriander (cilantro), chopped

Method:
1 Heat the oil in a large deep pan. Add the onion and curry paste and cook gently for 5 minutes, stirring frequently, until the onion starts to soften.

2 Stir in the coconut milk, cover the pan with a lid and bring to the boil. Add the mussels, cover the pan and shake gently. Cook over a medium heat for 5 minutes, shaking the pan occasionally, until the mussels open.

3 Check the mussels and discard any that are still closed. Stir in the chopped coriander and serve immediately.

Thai Beef Noodle Salad

How to Make Thai Beef Noodle Salad Recipe - preparation 15 minutes plus soaking and cooling Serves 4

Ingredients:
150g/5oz rice noodles
125g/4oz sliced lean roast beef
125g/4oz beansprouts
2 carrots
chopped coriander (cilantro) to garnish
For the Thai dressing
juice of 1 lime
1 red chilli, seeded and chopped
2 tsp chopped fresh root ginger
2 garlic cloves, crushed
2 tbsp Thai fish sauce
1 tbsp brown sugar
1 tbsp sesame oil

Method:
1 Put the rice noodles in a large bowl and pour boiling water over them to cover. Set aside for 15 minutes.

2 To make the dressing, whisk together the lime juice, chilli, ginger, garlic, fish sauce, sugar and oil in a small bowl, until well combined.

3 Drain the noodles while they are still warm. Transfer them to a serving bowl and toss with the dressing. Leave to cool.

4 Just before serving, add the roast beef and beansprouts to the noodles.

5 Peel the carrots lengthways into long thin strips with a potato peeler. Add to the beef and noodle mixture and toss everything together gently.

6 Sprinkle with coriander, divide among four serving plates and serve. Read More