Servings: 2 · Prep Time: 20 mins · Cooking Time: 7 mins
Total Time: 27 mins

Salads & Starters | Fibre

Pad Kee Mao as it is known in Thailand translates to Drunken Noodles as it is often cooked very spicy and therefore needs serving with a cold beer. We have toned it down a little, but it is still indeed very authentic.

Ingredients

Thai Dressing

  • Birds Eye Chilli (2 tsp finely chopped)
  • Garlic (2 cloves grated)
  • Olive Oil (2 tp)
  • Coriander Stalks (finely chopped)
  • Fish sauce (4 tsp)
  • Lime Juice (3 tsp)
  • Honey (1 tsp)

The Salad

  • Fiberehydrate Noodles (400g)
  • Beef Rump (400g)
  • Bean Sprouts (handful)
  • Cucumber (1/2 sliced)
  • Cherry Tomatoes (10 halved)
  • Radish (2 sliced)
  • Red Onion (1/2 sliced)
  • Coriander Leaves (handful)
  • Mint Leaves (a few)
  • Spring Onion
  • Sesame Seeds (1 tsp)
  • Lime

Method

STEP 1
For the dressing, add the chilli, garlic, olive oil, and coriander to a food processor and blitz until a smooth paste. Add the fish sauce, lime juice, and honey, the briefly blitz. Set aside until needed.

STEP 2
Preheat a frying pan, or ideally a griddle, until hot. Drizzle olive oil on to both sides of the steak and sprinkle with sea salt and pepper. Cook the steak in the hot pan. For a medium rare steak, depending on the thickness, cook for 2 minutes on each side (or 52 celsius if you have a food probe). Rest the steak for 10 minutes.

STEP 3
Drain the noodles and try to get as much water out of them as possible, place into a bowl with sliced cucumber, red onion, radish, bean sprouts and tomatoes. Add half of the dressing.

STEP 4
Slice the beef thinly, then add to the bowl along with the rest of the dressing. Add the coriander and mint leaves, mix gently.

STEP 5
Serve onto plate and garnish with sesame seeds, finely chopped spring onion, and a wedge of lime.