Thai-Inspired Beef Noodle Salad

My favorite Thai restaurant of all time, Pookie’s Thai Westlake, is located in a suburb of California called Westlake Village. Helmed by a vivacious Thai lady named Pookie, the restaurant has been attracting scores of loyal diners for almost 20 years. Some would even travel for miles just to eat there, or even fly across the globe!

Pookie has a way of making you feel like you’re eating dinner at home with family. She remembers the names of long-time customers and their favorite dishes, and even their life stories. She used to laugh at me for ordering enough take-out for a family of four when it was just for me, and gave me off-menu dishes that she knows will make me feel better after a stressful day. Her food reflects her personality –spicy, colorful and nurturing. I moved away years ago but will make it a point to visit her whenever I can.

This salad is an homage to Pookie’s beef salad. I made it while thinking of how much I miss eating at her restaurant and hearing her stories. She’s more than just a restaurateur, she’s an incredible human being and a friend to everyone who steps into her delicious world!

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Thai Inspired Beef Noodle Salad

Course Main Course

Cuisine Thai

Servings 2

Author Eat the Wind

Ingredients

Main Ingredients:

• 100 g (3.5 oz) dried rice noodles, soaked in cold tap water until soft
• 400 g (14 oz) beef rump steak, seasoned lightly with salt & pepper
• 1 cucumber finely shredded on a box grater, or sliced thinly into matchsticks
• 1 carrot finely shredded on a box grater, or sliced thinly into matchsticks
• 1 handful mint leaves removed
• 6 cherry tomatoes sliced into quarters
• 2 cups cilantro finely chopped

Dressing:

• 1 Tablespoon tamarind pulp soaked in ¾ cup hot water
• 1 Tablespoon grapeseed oil
• 6 cloves garlic minced (approx. 2 tablespoons)
• 2 stalks lemongrass bottom part finely minced
• 1 or 2 Thai birds eye chilies minced
• 2 teaspoons sugar
• ½ Tablespoon fish sauce or to taste

Instructions

• Prepare the dressing first so that it can cool down. Use a fork and really mix the pulp into the water to get most of the flavor. Then drain the tamarind water through a small sieve into a bowl. Discard the seed and remainder pulp.
• In a small pot or deep pan, heat up the oil and add garlic, lemongrass and chili. Sauté until fragrant, then add the tamarind water. Add sugar and fish sauce, and taste to make sure the flavor is balanced. Set aside to cool down. Once it’s cooled down, add the chopped cilantro.
• Bring a pot of water to boil and add the rice noodles. Boil for just a minute and immediately drain in a colander and rinse with cold water. Set it aside.
• Heat up a pan with a tablespoon of grapeseed oil for minute or two. Over high heat, add the steak and pan fry for 3 minutes each side  to be medium done for a 2 cm steak. Depending on the thickness of your steak, you might need to adjust the time on each side. Let it rest on a plate while you get the vegetables together.
• Toss the carrots, cucumber, tomatoes, mint and noodles together, and mix in a tablespoon or two of the dressing (to your taste). Slice the steak and place the pieces on top of the veggie/noodles mixture. Spoon more dressing on top of the steak.