This is a simple but absolutely delicious meal I made for dinner at home one evening. I hadn't eaten Thai food in some time, and one of my favourite Thai ingredients is glass noodles. However with the only food left in the fridge being beef, I decided to go ahead and pair the two together.
The result was a contemporary dish which gave me the punchy Thai flavours I had been longing for combined with the satisfaction of thickly sliced beef.
For the Noodles
Soak the glass noodles in tap water for five minutes.
Meanwhile, slow fry garlic, dried prawns, ginger, lemon grass until fragrant. Add the glass noodles to the fragrant oil and continue frying until they become transparent. Add more water if the noodles become too dry. Finally stir in sesame oil and fish sauce to taste. Chopped chilli, a squeeze of lime and plenty of spring onions added on top give the flavours a lift.
For the Beef
Marinade the beef with sufficient salt and white pepper. Pan fry like a steak, making sure not to overcook it. Let rest for a few minutes before slicing thickly and adding a squeeze of lime.
Cook the Bok Choi in boiling water for one minute and assemble dish.