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Thai Beef Noodle Salad

Thai Beef Noodle Salad

"'When I worked as a cook on the ferries that travel between Bellingham, Washington and southeastern Alaska. I served this salad to our passengers and crew, and it always received compliments,' notes Patricia Morgan of Haines, Alaska. 'It's best chilled overnight.'"
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. For dressing, combine the first 10 ingredients in a blender; cover and process until blended. Cook spaghetti according to package directions; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds.

Footnotes

  • Nutritional Analysis: 1-1/4 cups equals 367 calories, 13 g fat (2 g saturated fat), 50 mg cholesterol, 880 mg sodium, 36 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.

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Reviews

Read all reviews 27
  1. 31 Ratings

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Most helpful positive review

I loved the taste and texture combination of this recipe and as an added bonus it is very fast and easy to prepare. If you are quick with a knife then the recipe will only take as long as it tak...

Most helpful critical review

WAAAAAAAAAAAAAAAAY too much vinegar. I don't think there will be a "next time" The other Thai Noodle Salad on this site is MUCh better.

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I loved the taste and texture combination of this recipe and as an added bonus it is very fast and easy to prepare. If you are quick with a knife then the recipe will only take as long as it tak...

I was looking for a new use for zucchini and this was LOVELY. I ended up using ground beef and the flavour was good. Although I think my husband and I would have preferred the beef strips, our t...

WAAAAAAAAAAAAAAAAY too much vinegar. I don't think there will be a "next time" The other Thai Noodle Salad on this site is MUCh better.

This was EXCELLENT! I did only use half the vinegar it called for, per reviewers recommendations. And omitted salt even with using the low sodium soy sauce. Next time I think I will throw a coup...

I needed a recipe for some leftover flank steak and this recipe was perfect! I'm not a big fan of cayenne pepper and I had read what some of the other reviewers said about too much rice vinegar...

I am telling you- this is AMAZING! Socked it my bored to death taste buds. Husband and daughter said this is deflinitely a keeper and I agree. Followed exactly to the "T" as written. WOW!!!!

I was disappointed in this recipe. Rice wine vinegar was definately too stong and it just lacked something. I love Thai food but this needed more than just "tweaking" in my opinion.

Fabulous flavour, healthy and fresh! As a Type 1 diabetic, I eliminated the pasta and doubled up on veggies:)

Maybe raw veggies aren't my thing. I think I may boil them a bit next time. I didn't use the full amount of vinegar or soy sauce, it was still good. I only used one type of oil, sesame.

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