Thai Spiced Crispy Beef Noodles Recipe

Ingredients

2 bundles Thai rice noodles
4 shallots
4 garlic cloves
1 chilli
A handful of coriander
2 limes
4 mini cucumbers
250g beef mince
1 tbsp Thai red curry paste
50g alfalfa & radish sprouts
3 tbsp sunflower, coconut, or olive oil

Prep: 10 mins | Cook: 12 mins

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Method

1. Pop 2 bundles of Thai rice noodles into a large dish or bowl and pour in enough cold water to completely cover them. Set aside to soak for 30 mins. The noodles will be soft but still have a bit of chew to them.

2. Peel and finely slice the shallots. Peel and grate or crush the garlic. Finely chop the chilli (you can scrape out the seeds and white pith if you prefer less heat). Finely chop the coriander stalks, setting the leaves aside for later. Finely zest and juice 1 lime. Halve the mini cumbers and slice them into half-moons.

3. Warm a deep frying pan or wok on a high heat for 2 mins, then add 2 tbsp oil and the shallots. Season with a pinch of salt. Fry, stirring, for 3-4 mins till golden brown. Scoop out of the pan and set aside on a plate lined with kitchen paper.

4. Add another 1 tbsp oil to the pan and crumble in the beef mince. Use a wooden spoon to break the mince up and spread it out over the base of the pan in an even layer. Fry for 8-10 mins, stirring and turning the mince every few mins, till the mince is a rich, dark brown and starting to crisp up at the edges.

5. When the mince is dark brown, add the garlic, chilli, coriander stalks, lime zest and juice with 1 tbsp Thai red curry paste. Fry for 2 mins, stirring often, till the mince is aromatic and crisp at the edges. When it’s ready, take off the heat. Taste and add a pinch of salt if you think it needs it.

6. The noodles should be ready – taste one to make sure it isn’t chalky in the middle. Drain the noodles and add them to the pan with the beef. Tip in the cucumber and half the alfalfa and radish sprouts, then toss to mix.

7. Divide the noodles and beef between 2 warm plates. Top with the fried shallots, the remaining sprouts and the coriander leaves. Serve with wedges of the remaining lime for squeezing.