Thai Spicy Beef Salad – Nam Tok

There are a few different kinds of Spicy Beef Salad you can order in Thailand. This version is like the sister of the popular dish “Laab” which is made with ground chicken. Nam Tok is a northeastern Thai dish typically served with sticky rice and fresh vegetables. I chose to make mine without either but instead adding cucumber and tomatoes to the base.

Thai Spicy Beef Salad - Nam Tok

  • Servings: 2-3
  • Difficulty: easy
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Ingredients:

  • 1 or 2 high quality cuts of organic beef (NY Strip or Fillet Mignon)
  • 3 tablespoons of fish sauce
  • 4 tablespoons of lime juice (less if you don’t like it as sour)
  • 1-4 fresh Thai chilis cut up
  • 1 tablespoon of roasted dried chili’s
  • 1/4 cup of cut green onions (the entire thing)
  • 1 tablespoon of toasted rice
  • 1-2 teaspoons of sugar (to taste)
  • 1/2 red onion sliced thin
  • Cucumber
  • Tomatoes
  • Lettuce (optional)
  • Cilantro and Mint (optional)

Directions:

  • To make the toasted rice, you can use any asian rice. Toast the rice over medium heat in a frying pan. Move the rice around so it doesn’t burn, the rice should be brown (not black). Place in food processor until a course powder.
  • In a medium bowl combine the fish sauce, lime juice, chili’s, sugar, and onions. Set aside while you grill the beef.
  • Grill steak to how you like to eat it and let it rest for 10 minutes
  • Slice into thin pieces and mix with the dressing
  • Pour over sliced cucumbers, tomatoes and lettuce

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Thai Glass Noodle Stir Fry with Vegetables – Pad Woon Sen

Recently I’ve discovered that glass noodles are very low in calories and a great diet food. These noodles are quick  to make and your kids will love it!

Thai Glass Noodle Stir Fry with Vegetables - Pad Woon Sen

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 4 bundles of Chinese vermicelli noodles
  • 1 cup of chopped green beans
  • 2 carrots (mandolin sliced into ovals)
  • 1 small sweet onion
  • 3-4 chopped pieces of garlic
  • 1 handful of beansprouts
  • 2 tablespoons of golden mountain soy sauce
  • 1 tablespoon of thin soy sauce
  • 1 tablespoon of sweet black soy sauce
  • 1 teaspoon of fish sauce
  • pinch of pepper
  • 2 eggs
  • 1 tablespoon of peanut oil

Directions:

  • In a medium saucepan bring 4 cups of water to a boil
  • Turn off heat and add the noodles
  • let soak for 3 minutes and make sure all noodles are submerged into the water
  • Remove and drain and cut with kitchen scissors into small pieces and set aside
  • In a large pan or wok heat peanut oil
  • Add garlic and onions and stir for 1 minute
  • Add beans and carrots and stir for 3-4 minutes
  • Add noodles
  • Add all sauces and pepper
  • Stir well until all combined
  • Make an area in the pan clear of all noodles and crack 2 eggs and scramble them until it almost looks like scrambled egg and add then mix through the noodles
  • Add bean sprouts and cook for another 2 minutes stirring and mixing well
  • Serve immediately

Add noodles to hot water
Add noodles to hot water

Drain noodles and cut with scissors
Drain noodles and cut with scissors

Vegetables
Vegetables

Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy sauce
Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy Sauce

Stir vegetables in oil
Stir vegetables in oil

Add noodles and sauce and stir well
Add noodles and sauce and stir well

Add bean sprouts at the end
Add bean sprouts at the end