This authentic Thai recipe is delightfully tasty and light, but is best prepared just before serving
250g rice stick noodles
800g lean minced beef
¼ cup (70g) Thai-style red curry paste
2 tablespoons vegetable oil
250g cherry tomatoes, halved
1 (130g) Lebanese cucumber, sliced thinly
4 green onions (green shallots), sliced thinly
1 medium (200g) red capsicum, sliced thinly
1 cup (80g) bean sprouts
½ cup fresh coriander leaves
½ cup (125ml) sweet chilli sauce
¼ cup (60ml) rice vinegar
800g lean minced beef
¼ cup (70g) Thai-style red curry paste
2 tablespoons vegetable oil
250g cherry tomatoes, halved
1 (130g) Lebanese cucumber, sliced thinly
4 green onions (green shallots), sliced thinly
1 medium (200g) red capsicum, sliced thinly
1 cup (80g) bean sprouts
½ cup fresh coriander leaves
½ cup (125ml) sweet chilli sauce
¼ cup (60ml) rice vinegar
Place the noodles in a heatproof bowl and cover with boiling water, stand until softened; drain.
Combine mince with curry paste and mix well.
Shape the mixture into 12 equal patties; press to flatten.
Heat the oil in a large non-stick frying pan.
Heat the oil in a large non-stick frying pan.
Cook the patties until browned on both sides and cooked through.
Meanwhile, combine tomatoes, cucumber, onions, capsicum, sprouts and coriander in a large bowl then add the noodles.
Combine the sweet chilli sauce and rice vinegar, pour half over the noodle salad and toss gently.
Serve beef patties with the noodle salad, drizzled with the remaining chilli dressing.
Meanwhile, combine tomatoes, cucumber, onions, capsicum, sprouts and coriander in a large bowl then add the noodles.
Combine the sweet chilli sauce and rice vinegar, pour half over the noodle salad and toss gently.
Serve beef patties with the noodle salad, drizzled with the remaining chilli dressing.
Serves: 4