Finely mince the trimmed lemongrass, garlic and ginger and mix with the fish sauce, soy sauce and palm sugar . Separate the finely sliced beef and toss thoroughly with the marinade, making sure that all of the beef has been coated with the marinade. Allow to marinate for at least an hour or overnight. Fill a large bowl with hot (not boiling) water and immerse the noodles completely. Soak the noodles for 15 minutes or until they are soft then rinse well in cold water, drain well and set aside. Whisk together the Thai fish sauce, rice wine vinegar, sweet chilli sauce and lime juice and set aside. Heat the oils in a wok or frypan and drain the beef from the excess marinade. Stir-fry the beef quickly over a high heat just until cooked through, about 2 minutes. In a large bowl, immediately toss the cold noodles, hot beef, herbs, cucumber, snow pea shoots, chillies and daikon until thoroughly mixed. Drizzle over the dresssing and continue tossing until all tthe ingredients have been coated with the dressing. Serve at room temperature, garnished with extra coriander leaves. Per serving: 348 Calories (kcal); 28g Total Fat; (68% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 2105mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1005g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 185 (71%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 7465.9mg||257 %|
|Potassium 457.1mg||12 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 9.6g|
|Protein 7g||10 %|
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Calories per serving: 259
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