Thai Lamb Noodle Salad

Looking for a delicious Thai lamb noodle salad recipe? This fresh and healthy dish combines tender New Zealand lamb, crisp vegetables, and a zesty Thai-inspired dressing. Light yet satisfying, it’s perfect for summer meals, BBQs, or a quick weeknight dinner. Made with simple ingredients and bursting with flavour, this easy recipe is a must-try for anyone who loves healthy Asian-inspired dishes.

Ingredients

400g heart of rump lamb, thinly sliced
2 tbsp fish sauce
2 tsp caster sugar
2tsp soy sauce
400g Thick rice noodles
2 carrots, shredded
1 long red chilli, seeds removed thinly sliced
1 Cucumber, thinly sliced
8 radish, thinly sliced
Coriander, Thai basil, sliced shallot and lime wedges to serve

Dressing

1/3 cup (80ml) Fish sauce
1 ½ tbsp soy sauce
2tsp tamarind puree
1 tbsp Sesame oil
1 tbsp Caster sugar
Juice of 2 limes
2 makrut lime leaves, finely chopped

METHOD

Toss lamb in fish sauce, sugar and soy and marinate overnight.

For the dressing combine all ingredients in a bowl and season to taste.

The next day, cook noodles as per packet instructions. Toss in a bowl with ½ cup dressing, carrot and chilli. Chill until required.

Heat a BBQ or chargrill pan over high heat. Add lamb slices and cook for 1-2 minutes or until charred and just cooked through. Transfer to a plate to rest.

To serve, divide noodles between bowls/noodle boxes. Top with cucumber, carrot lamb and finish with remaining herbs and chilli. Spoon over any remaining dressing and serve with lime wedges and forks/chopsticks for eating on the go.

Frequently Asked Questions (FAQs)

1. What is the best cut of lamb for Thai noodle salad?

The best cuts for Thai lamb noodle salad are tender and quick-cooking options like lamb backstrap, lamb rump, or lamb leg steaks. These cuts stay juicy and flavourful when seared and sliced thinly. If using a fattier cut like lamb shoulder, make sure to trim excess fat and cook it low and slow before slicing.

2. How do I make Thai lamb salad dressing?

A classic Thai-style dressing for lamb salad combines lime juice, fish sauce, soy sauce, brown sugar, garlic, and fresh chilli for a balance of tangy, salty, sweet, and spicy flavours. You can also add sesame oil and grated ginger for extra depth. Mix all ingredients well and drizzle over the salad just before serving.

3. Can I use a different protein instead of lamb?

Yes, this recipe works well with other proteins such as beef, chicken, prawns, or tofu. Beef rump steak or sirloin can be used as a substitute for lamb, while grilled chicken breast or prawns are great lighter options. If using tofu, opt for firm tofu, press out excess moisture, and pan-fry for a crispy texture.

4. How do I keep the noodles from sticking together?

To prevent noodles from sticking, rinse them under cold water immediately after cooking to remove excess starch. Toss them in a little sesame oil or olive oil to keep them separate. If preparing in advance, store the noodles in an airtight container and give them a quick toss before adding to the salad.

5. What vegetables go well in a Thai lamb salad?

Crunchy and fresh vegetables complement the flavours of Thai lamb salad. Popular choices include shredded cabbage, julienned carrots, sliced cucumber, red capsicum, spring onions, and fresh herbs like coriander and mint. Adding bean sprouts or chopped peanuts can also enhance texture and flavour.

Looking for other delicious lamb recipes?

Try our Slow Braised Tunisian Spiced Leg of Lamb or Butterflied Leg of Lamb for more quick and healthy dinner ideas.