Laab Noodle Salad Recipe

Introduction

Laab Noodle Salad is a vibrant and zesty Thai-inspired dish combining tender ground beef, fresh vegetables, and delicate rice vermicelli noodles. This refreshing salad brings together bold flavors like lime, fish sauce, and chili for a delightful balance of spicy, tangy, and savory.

Ingredients

• 3 ounces rice vermicelli noodles
• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 bird’s-eye chile, minced
• 3 garlic cloves, minced, divided
• 7 tablespoons safflower or sunflower oil, divided
• Salt and pepper
• 6 ounces green beans, cut into 1-inch pieces (1 ½ cups)
• 1 pound ground beef
• 12 ounces romaine lettuce, chopped (8 cups)
• 6 ounces cherry tomatoes, halved (1 cup)
• 1 small yellow bell pepper, stemmed, seeded and chopped (about 1 cup)
• ½ cup coarsely chopped cilantro leaves and tender stems

Instructions

1. Step 1: Place the rice vermicelli noodles in a medium bowl and cover with boiling water by about 1 inch. Let them soak until softened, about 3 minutes, then rinse under cold water until cool. Drain and snip with scissors a few times to make them easier to handle.
2. Step 2: In a small bowl, whisk together lime juice, fish sauce, minced chile, ¼ teaspoon of garlic, 5 tablespoons of oil, and 1 tablespoon of water. Season with salt and pepper to taste.
3. Step 3: Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Add the green beans, season with salt and pepper, and cook while stirring occasionally until crisp-tender and slightly charred, about 3 minutes. Transfer the beans to a plate.
4. Step 4: Add the remaining 1 tablespoon of oil and the ground beef to the skillet. Season with salt and pepper, then cook, breaking up the meat and stirring occasionally, until browned and caramelized in spots, about 5 minutes. Stir in the remaining garlic and cook until fragrant, about 30 seconds. Mix in the charred green beans, adjust seasoning if needed, then remove from heat.
5. Step 5: Spread the prepared rice noodles evenly on a large serving platter. Drizzle 3 tablespoons of the dressing over the noodles. Arrange the chopped lettuce, cherry tomatoes, and yellow bell pepper evenly over the noodles, then drizzle with another 3 tablespoons of dressing.
6. Step 6: Top the salad with the beef and green bean mixture. Sprinkle the chopped cilantro over the top and serve the remaining dressing on the side for extra drizzling.

Tips & Variations

• For a lighter version, substitute ground chicken or turkey for the beef.
• Add toasted rice powder for extra nuttiness and texture if you like traditional Laab flavors.
• Adjust the bird’s-eye chile amount to control the heat level to your preference.
• Use fresh lime juice for the best tangy flavor and brightness.

Storage

Store any leftover Laab Noodle Salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the noodles and vegetables from becoming soggy. Reheat the beef mixture gently on the stove, then assemble the salad fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the beef mixture and dressing ahead, but it’s best to keep the noodles and fresh vegetables separate until ready to serve to maintain crispness.

What can I use instead of fish sauce?

If you prefer a vegetarian or milder option, substitute soy sauce or tamari in equal amounts, though this will change the traditional flavor slightly.

Laab Noodle Salad Recipe

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4.6 from 66 reviews

Laab Noodle Salad is a vibrant and flavorful Thai-inspired dish featuring tender rice vermicelli noodles combined with a zesty lime and fish sauce dressing, charred green beans, caramelized ground beef, and fresh vegetables. This salad delivers a perfect balance of tangy, spicy, and savory flavors complemented by crunchy textures, making it a refreshing yet hearty meal ideal for warm weather gatherings or casual dinners.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Noodles

• 3 ounces rice vermicelli noodles

Dressing

• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 bird’s-eye chile, minced
• ¼ teaspoon garlic (from 3 cloves, minced, divided)
• 5 tablespoons safflower or sunflower oil, divided
• 1 tablespoon water
• Salt and pepper to taste

Vegetables and Herbs

• 6 ounces green beans, cut into 1-inch pieces (1 ½ cups)
• 12 ounces romaine lettuce, chopped (8 cups)
• 6 ounces cherry tomatoes, halved (1 cup)
• 1 small yellow bell pepper, stemmed, seeded, and chopped (about 1 cup)
• ½ cup coarsely chopped cilantro leaves and tender stems

Protein

• 1 pound ground beef
• Remaining 2 ¾ teaspoons garlic cloves, minced (divided as described)
• 2 tablespoons safflower or sunflower oil (remaining from 7 tablespoons total)
• Salt and pepper to taste

Instructions

1. Soften the Noodles: Place the rice vermicelli noodles in a medium bowl and cover with boiling water by about 1 inch. Let the noodles soak for approximately 3 minutes until softened. Drain and rinse them under cold water until cool. Drain again and use scissors to snip the noodles a few times to make them easier to manage.
2. Prepare the Dressing: In a small bowl, whisk together lime juice, fish sauce, minced bird’s-eye chile, ¼ teaspoon of minced garlic, 5 tablespoons of oil, and 1 tablespoon of water. Season with salt and pepper to taste, and mix well until evenly combined.
3. Cook the Green Beans: Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Add the cut green beans and season with salt and pepper. Cook, stirring only a few times to allow charring, until the beans are crisp-tender, about 3 minutes. Remove the green beans from the skillet and set aside on a plate.
4. Cook the Ground Beef: In the same skillet, add the remaining 1 tablespoon of oil and the ground beef. Season with salt and pepper and cook over medium-high heat, stirring occasionally and breaking up the meat, until it is caramelized in spots, about 5 minutes. Add the remaining minced garlic and stir briefly for 30 seconds until fragrant. Stir the charred green beans into the beef mixture, adjust seasoning as needed, then remove the skillet from heat.
5. Assemble the Salad Base: Spread the drained rice noodles evenly on a large serving platter. Drizzle 3 tablespoons of the prepared dressing over the noodles. Arrange the chopped romaine lettuce, halved cherry tomatoes, and chopped yellow bell pepper evenly over the noodles. Drizzle with another 3 tablespoons of dressing.
6. Top and Serve: Evenly layer the beef and green bean mixture over the arranged vegetables. Sprinkle with the chopped cilantro. Serve the remaining dressing on the side for guests to drizzle as desired.

Notes

• Snipping the noodles after soaking helps with easier serving and eating.
• Bird’s-eye chile adds heat; adjust amount according to your spice tolerance.
• Char the green beans lightly for smoky flavor without losing their crunch.
• This salad is best served fresh but can be refrigerated for up to 1 day; dress just before serving.
• Safflower or sunflower oil are neutral oils recommended to keep flavors balanced.
• For a vegetarian version, substitute ground beef with firm tofu or plant-based meat alternatives.

Keywords: Laab Noodle Salad, Thai salad, rice vermicelli salad, ground beef salad, lime dressing, green beans, fresh Thai salad