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Laab Noodle Salad Recipe

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★★★★★

4.7 from 124 reviews

Laab Noodle Salad is a vibrant Thai-inspired dish combining tender rice vermicelli noodles with charred green beans, caramelized ground beef, fresh herbs, and a tangy lime and fish sauce dressing. This refreshing and flavorful salad balances textures and tastes perfectly, making it an ideal light meal or side dish.

Ingredients

Scale

Noodles

  • 3 ounces rice vermicelli noodles

Dressing

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

Salad

  • 6 ounces green beans, cut into 1-inch pieces (1 ½ cups)
  • 1 pound ground beef
  • 1 tablespoon safflower or sunflower oil (remaining from 7 tablespoons total)
  • 2 ¾ teaspoons garlic, minced (remaining garlic cloves)
  • 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. Soften the noodles: In a medium bowl, place the rice vermicelli noodles and cover with boiling water by about 1 inch. Let them soak until softened, about 3 minutes. Drain the noodles and rinse under cold water until cool. Use scissors to snip the long noodles a few times to make them easier to handle.
  2. Prepare the dressing: In a small bowl, mix together the 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, then whisk thoroughly to combine.
  3. Char the green beans: Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Add the green beans and season with salt and pepper. Cook, stirring occasionally just a few times, allowing the beans to char lightly, until they are crisp-tender, about 3 minutes. Transfer the beans to a plate.
  4. Cook the beef: Add the remaining tablespoon of oil to the skillet and then add the ground beef. Season with salt and pepper. 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 until fragrant, about 30 seconds. Mix in the charred green beans, adjust seasoning with salt and pepper, then remove from heat.
  5. Assemble the salad base: Spread the softened 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 an additional 3 tablespoons of dressing over the vegetables.
  6. Top and serve: Evenly spread the beef and green bean mixture over the layered salad. Sprinkle the chopped cilantro on top for garnish. Serve the remaining dressing on the side for extra drizzling as desired.

Notes

  • Use bird’s-eye chile sparingly if you prefer less heat; substitute with milder chiles if desired.
  • Rice vermicelli noodles soften quickly; avoid soaking too long or they may become mushy.
  • Char the green beans well for enhanced smoky flavor.
  • Ground beef can be substituted with ground chicken, turkey, or pork for variation.
  • This salad is best served fresh but can be refrigerated for up to 1 day; dress just before serving to keep vegetables crisp.

Keywords: Laab, noodle salad, Thai salad, rice vermicelli, ground beef salad, lime dressing, fresh herbs

Find it online: https://platedandproud.com/laab-noodle-salad-recipe/