Thai Beef Noodles

Thai Beef Noodles

Thai Beef Noodles

Today more than ever, lean beef can be included in heart-healthy diets. This fabulous dish incorporates many traditional Thai ingredients–without all the fat.


Makes 4 servings


1 boneless beef top sirloin steak (about 1 pound)
2 tablespoons reduced-sodium soy sauce, divided
2 tablespoons rice wine or dry sherry
2 teaspoons sugar
1 tablespoon creamy peanut butter
2 tablespoons water
2 teaspoons rice wine vinegar
1/4 teaspoon red pepper flakes
1/8 teaspoon grated fresh ginger
6 ounces uncooked vermicelli or other pasta
Nonstick cooking spray
1 cup chopped red bell pepper
3/4 cup chopped seeded cucumber
1/4 cup diagonally sliced green onions


  1. Cut steak into 1-inch pieces. Combine 1 tablespoon soy sauce, rice wine and sugar in resealable food storage bag; add beef. Seal bag; turn to coat. Marinate in refrigerator 30 minutes or overnight, turning occasionally.
  2. Combine remaining 1 tablespoon soy sauce, peanut butter, water, rice wine vinegar, red pepper flakes and ginger in large bowl.
  3. Cook pasta according to package directions, omitting salt. Drain and rinse well under hot water. Add pasta to peanut butter mixture; toss to coat evenly.
  4. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Drain beef; discard marinade. Add half of beef and bell pepper to skillet. Cook 2 to 3 minutes. Remove to noodle mixture. Repeat with remaining beef and bell pepper. Cook 2 minutes or until desired doneness. Add to noodle mixture; toss to coat evenly. Sprinkle with cucumber and green onions.

Nutritional Information

Calories 400
Calories from Fat 29 %
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 76 mg
Carbohydrate 40 g
Fiber 1 g
Protein 33 g
Sodium 790 mg

Dietary Exchange

Starch 2-1/2
Vegetable 1
Meat 3-1/2
Fat 1/2

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