Thai Salad Kit 2.O

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Base Type
Preparation Time
Serving Size
Refresh / Double it
Yields 16 Salads  
Source Description
Last Modified

48 Ounce See Recipe Thai Beef 
32 Ounce See Recipe Carrots/Daikon
24 Ounce Red Bell Pepper
24 Ounce Yellow Bell Pepper
8 Ounce see Recipe Peanuts
8 Ounce Green Onion
8 Tablespoon Cilantro
4 Tablespoon Mint
24 Ounce Spinach
24 Ounce Thin Sliced Red Cabbage
4 Pound Rice Noodles
5 Tablespoon Mai Ploy
4 Tablespoon Sesame Oil

Prepare Beef and Tofu  to recipe. 
Prepare Peanuts  to recipe.
Prepare Pickled Carrots/Daikon to recipe.
Prepare Honey, Soy, Sesame dressing to recipe.

Cook Rice Noodles in Salted water until al dente, appr. 3-5 minutes. While rice noodles are cooking, prepare an ice bath 50/50 water and ice. Ice Bags are located in the freezer.
Once Noodles are finished shock in the ice bath immediately. Coat with Sesame oil and mai ploy and allow to cool completely on a sheet pan. 

Julienne cut the Red and Yellow Bell Peppers. 1/4" x 2" mix together and set aside.

Julienne cut Mint and Cilantro set Aside separated.
Angle cut Green Onions 1/8 inch thick and set aside.
Mandolin red cabbage very thin and set aside.

Build Bottom Layer:
Rice Noodles 4 oz
Red Cabbage 1.5 oz
Baby Spinach 1.5 oz

Top Layer Starting at 6 working clockwise:
Thai Beef or Tofu 3 oz
Pickled Carrots/Daikon 2 oz
Green Onions .5 oz
Red/Yellow Peppers 1.5 oz
Cilantro 1 tbl
Honey Soy Sesame Dressing in center 2oz
Sprinkle 1 tbl of Mint over all ingredients.

Thai Beef or Tofu Marinade (required)
1/4 Cup Ginger
1/4 Cup Garlic
1/4 Cup Green Onion
1/4 Cup Brown Sugar
3 Tablespoon Sesame Oil
1 Cup Fresh Lime Juice
1 Cup Soy Sauce
3 Tablespoon Cilantro
2 Tablespoon Sambal
1 Tablespoon Oranges

Score flank steak in cross hatch pattern. Marinate flank steak for 4 hours. Remove from marinade. Grill on medium high for 4-5 minutes per side. Remove at 120 Degrees. 

Cube tofu into 16 cubes. Marinate tofu for 4 hours. Remove from marinade -- keep marinade for baking. 

Put in a baking sheet with about half the remaining marinade. Bake at 325 degrees. Turn every 15 minutes until marinade is absorbed and tofu is beginning to brown. Probably about an hour. 

Pickled Carrots / Daikon (optional)
2 Cup Carrots
2 Cup Daikon
1 Cup Sugar
1 Cup Rice Vinegar
1/2 Cup Water

Make Brine:
Bring Sugar, Rice Vinegar, Water to a boil. Stir to dissolve sugar. Remove from heat and completely cool. As in, all the way cool. Put it in the walk-in. 

Prep carrots & daikon and mix well. Once brine is completely cool. Pour into carrot/daikon mix to cover. 

Spicy Lime Peanuts (optional)
16 Ounce Peanuts
4 Each Lime Zest
1 Tablespoon Salt
1 Tablespoon Crushed Red Chile Pepper
1 Fluid Ounce Canola Oil
2 Teaspoon Smoked Paprika

Chop Raw peanuts in Robo Coupe. 
Roast in the oven at 350 degrees for 5-7 Minutes or until golden brown. 
While Peanuts are roasting ground red chili flakes, Paprika  and mix with canola oil in a bowl. Add salt to mix 

Zest 2 limes into the chili flakes, salt and oil. 

Once desired color is reached on the peanuts immediately place in the bowl with oil and crushed red pepper. WHILE HOT! Toss to coat, and cool on a sheet pan.