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Thai Lamb And Noodle Salad

American.Gourmet's picture
Ingredients
  Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft 1 , chopped
  Garlic 2 Clove (10 gm), crushed
  Lime juice 2 Fluid Ounce (60 Milliliter)
  Vegetable oil 2 Tablespoon
  Sweet chili sauce 2 Tablespoon
  Fish sauce 1 Tablespoon
  Lamb fillet 1 1⁄2 Pound, trimmed (750 Gram)
  Rice noodle salad 1 Cup (16 tbs)
  Rice noodles 5 Ounce (155 Gram)
  Onions spring 6 , chopped
  Red pepper 1 , chopped
  Bean sprouts 2 Ounce (60 Gram)
  Coriander leaves 3 Tablespoon
  Chili dressing 1 Tablespoon
  Honey 1 Tablespoon
  Chili powder 1 Pinch
Directions

1. Combine lemon grass, garlic, lime juice, oil, chili sauce and fish sauce in a glass or ceramic dish and mix to combine. Add lamb, turn to coat, cover and marinate in the refrigerator for 3 hours.
2. Preheat barbecue to a medium heat. To make salad, prepare noodles according to packet directions. Drain and place in a bowl. Add spring onions, red pepper, bean sprouts and coriander and toss to combine. Set aside.
3. To make dressing, place lime juice, fish sauce, honey and chili powder in a screwtop jar and shake well to combine. Set aside.
4. Drain lamb and cook on lightly oiled barbecue, turning several times, for 5-10 minutes or until cooked to your liking. Slice lamb diagonally into 2 cm / 3/4 in thick slices.
5. To serve, place salad on a large serving platter, arrange lamb attractively on top and drizzle with dressing.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Barbecue
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
180 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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