For the Thai paste

  • 4 cloves garlic, finely chopped
  • 2 inch piece of ginger, julienned
  • 1 lemon grass stalk, trimmed and finely chopped
  • 5 red chillies
  • 1 tsp tomato paste
  • 4 tbsp coconut milk
  • ½ tsp turmeric

For the noodles

  • 150g dried vermicelli noodles
  • 1 tbsp vegetable oil
  • 500g sirloin steak, trimmed of fat and finely sliced
  • 2 tbsp fish sauce
  • 4 spring onions, washed and finely chopped
  • 14g coriander, washed and torn, plus extra to serve
  • 14g Thai basil, washed and torn, plus extra to serve
  • 1 lime, juiced


  1. 1

    Place all the paste ingredients into a blender and blitz until it forms a paste.

  2. 2

    Place the noodles in a heatproof medium bowl, cover with boiling water and leave to soak for 5 minutes until tender. Drain and cool.

  3. 3

    Heat the oil in a wok over a high heat. Add the steak and paste and stir-fry for 2-3 minutes until fragrant and the meat is slightly charred on the edges. Add some more coconut milk if the mixture becomes too dry.

  4. 4

    Add the fish sauce. Toss in the spring onions, noodles, coriander and basil and remove from the heat.

  5. 5

    Turn out into a bowl and squeeze over some lime juice. Sprinkle a couple of leaves of coriander and basil on top to serve.

Nutritional Details

Each serving provides
  • Energy 1327kj 317kcal 16%
  • Fat 8.3g 12%
  • Saturates 2.7g 14%
  • Sugars 1.3g 1%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 662kj/158kcal

Each serving provides

28.6g carbohydrate 0.2g fibre 32.0g protein

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