As a seasoned home cook with years of exploring Southeast Asian cuisine, I love how the classic Thai beef salad balances sweet, sour, salty, and umami notes. Here, I've adapted it with juicy minced lamb for a fresh twist that's just as irresistible. Follow this straightforward recipe for a restaurant-worthy Spicy Thai Lamb Salad.
Spicy Thai Lamb Salad
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
• 500g minced lamb
• 1 teaspoon peanut oil
• 1 red onion, peeled, halved and sliced
• 2 cloves garlic, crushed
• 1 teaspoon fresh ginger, finely grated
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 4 spring onions, finely chopped
• Juice of 1 lime
• 2 chillies, finely chopped
• 1 tablespoon fresh mint, chopped
• 1 tbsp fresh coriander, chopped
• 60 g unsalted peanuts, roasted and chopped
• 2 x 300 g bags of udon noodles, cooked
Before serving:
• 80 g mixed leaves (kale, beetroot and arugula)
Preparation
Heat the peanut oil in a large wok over high heat. Sauté the onion for 5 minutes until softened and caramelized. Add the minced lamb and cook for 5 minutes, breaking it up with a wooden spoon as it browns.
Stir in the garlic, ginger, fish sauce, soy sauce, and sweet chilli sauce. Cook for 1 minute, then add half the spring onions, lime juice, chillies, mint, and coriander.
Meanwhile, cook the udon noodles according to package instructions and divide among serving bowls. Top with the lamb mixture, then scatter over the remaining spring onions, chillies, herbs, and chopped peanuts. Finish with a drizzle of lime juice.
Pro Tip: Pair with a fresh side of mixed leaves like kale, beetroot, and arugula for added crunch and color.
