Thai Spicy Lamb Salad
Whenever we have roast lamb, we inevitably make Thai Spicy Lamb Salad from the
left-overs. It is easy to prepare and is very tasty.
Prep: 20-30 minutes preparation time
- 300g cold rare roast lamb or beef, sliced thinly into even bite size
- 1 large carrot, grated
- 120g mange tout, trimmed and sliced at an angle into 3 pieces
- 50g bean sprouts
- 4-5 tbsp. mint leaves
- 4-5 tbsp. of coriander leaves and finely chopped stem
- 2 tbsp. Holy basil leaves or normal basil, shredded
- 1 large red chili finely chopped
- 1 garlic clove finely chopped
- 3cm of ginger, peeled and chopped finely
- 2 spring onions finley chopped
- 2 lime leaves sliced into slithers
- 1tbsp. Roasted peanuts crushed
- 1 tbsp. fish sauce
- Juice of 1 lime
- 2 tbsp. of soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. palm sugar or soft brown sugar
- 2 tsp. sesame oil
- Noodles (optional)
- 160 g rice stick noodles
- 1 tsp. sesame oil
- Coriander leaves
- 4 tbsp. Thai sweet chili sauce (optional)
- Place all the sauce ingredients in a jar or bottle and shake it well so all
the sauce is well combined, or place in a bowl and whisk.
- Place all the ingredients in a salad bowl or container large enough to hold
all the ingredients.
- Add the dressing and mix so that the salad is well combined.
- Cover and place in the refrigerator for at least 1 hour.
- Place 700ml of water in a saucepan large enough to hold the noodles and bring
to the boil, place the noodles in the water and leave to stand for 5 minutes, when
it is tender strain it and refresh with cold water.
- Place the noodles in a bowl and toss with the sesame and peanut
To Serve: Portion out the noodles equally onto 4 plates then place the salad on the
noodles garnish with extra coriander leaves and with a spoon drizzle the sweet chili
sauce around each plate (optional).The noodles in this recipe can be replaced with boiled Jasmine rice or some mixed