Capellini Thai Beef Salad

Capellini Thai Beef Salad is an advance version of the Thai dish “Larb” in which angel-hair pasta (capellini) has been added to turn it into salad.


  • Capellini – 1/2 pound.
  • Cooking oil – 2 tablespoons.
  • Asian sesame oil – 3 tablespoons.
  • Sliced almonds – 1/2 cup.
  • Pepper, seeds and ribs removed, minced – 1 jalapeño.
  • Minced fresh ginger – 1 teaspoon.
  • Ground beef – 1 1/2 pounds.
  • Salt – 1 teaspoon per as per taste.
  • Asian fish sauce (nam pla or nuoc mam)* – 1/4 cup.
  • Scallions with green tops, chopped – 4 nos.
  • Fresh mint finely chopped – 1 cup.
  • Lime juice (from about 2 limes), plus 1 lime, cut into wedges, for serving – 1/4 cup.

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  1. Cook the capellini for about 5 minutes in a large pot in salted boiling water.
  2. Drain the capellini thoroughly with cold water.
  3. Toss capellini in 1 & 2 tablespoons of the cooking oil and sesame oil respectively.
  4. Toast the almonds on low heat in a frying pan stirring frequently till they turn golden brown or else toast nuts in an oven for few moments and then chop them.
  5. Heat the cooking oil in a pan over a high heat then add jalapeno, ginger, beef and salt cooking the beef for few minutes till it turn golden brown.
  6. Remove the heat, stir occasionally and add sesame oil, fish sauce, scallions, mint and lime juice.
  7. Put capellini on plates and top it with the beef salad.
  8. Sprinkle plate with minced jalapeno, chopped almonds.
  9. Serve with lime wedges.

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  1. Kindly add fish sauce little or else the meat would get salty.

Source: Food & Wine

Recipe by: Unknown