Ingredients
- 100 grams dried rice vermicelli noodles
- 60 ml fresh lime juice (1/4 cup)
- 60 ml honey (1/4 cup)
- 2 tablespoons fish sauce
- 3 garlic cloves, finely chopped
- 3 teaspoons fresh finely chopped ginger root
- 1 red chilli, small fresh chopped
- 350 grams lean ground beef
- 1 tablespoon soy sauce
- White pepper, to season
- 3 tomatoes, quartered
- 1 carrot, peeled and cut into long thin strips
- 1 red onion, small and very thinly sliced
- 80 grams green beans, trimmed and finely chopped
- 3/4 cup Thai basil, or basil leaves, fresh
- 3/4 cup coriander leaves, fresh
- Lime wedges, to serve
How to Make
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Step 1: Place the noodles in a large heatproof bowl and cover with boiling water. and st aside for 20 minutes to soak.
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Step 2: Meanwhile, combine the lime juice, half the honey and half the fish sauce in a small jug and set aside to develop the flavours.
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Step 3: Heat a wok over high heat and spray with oil and add the garlic, ginger and chilli and stir-fry for 1 minute or until aromatic and then add the mince and stir-fry for 3 minutes or until mince changes colour and now add the soy sauce and remaining 1 1/2 tablespoons honey and stir-fry for 2-3 minutes or until mince is dark golden and season with the white pepper and remaining 1 tablespoon fish sauce.
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Step 4: Drain the noodles and transfer to a large bowl and add the mince mixture, lime dressing, tomato, carrot, onion, beans, basil and coriander and toss to combine and then serve with lime wedges.
We hope you enjoy this recipe!
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