Pad Thai Beef Salad (4 portions)


250g extra lean beef stir-fry strips
2x freshly minced garlic cloves
1x tsp. freshly minced ginger
2x Thai chili, finely chopped
1x tbsp. peanut oil
1x carrot, grated (approximately 1 cup)
4x mini Mediterranean cucumbers, grated (approximately 1 cup)
4x tbsp. freshly chopped mint
1x small packet vermicelli rice noodles (approximately 4 cups cooked)
4x tbsp. roasted peanuts, ground
6x tbsp. red wine vinegar
4x tbsp. soy sauce
1x freshly squeezed lime

Calories: 415 per portion

Soak your rice noodles in boiling water (covered with a lid) and allow standing for 5min before straining and putting aside (I cut my rice noodles in half, however this is optional).

Heat your peanut oil over a medium to high temperature in a frying pan; add to it the beef, garlic, ginger, chili and salt to taste. Stir-fry for approximately 5-8mins until the beef has been cooked through.

In a large mixing bowl, add your grated carrot, cucumber, mint, red wine vinegar, lime juice and soya sauce. Mix well before adding your rice noodles and beef; mix again until all the ingredients are well coated.

Allow to cool in the fridge for 5mins; then plate, and garnish with the ground peanuts.