Thai Steak and Noodle Salad

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Thai Steak and Noodle Salad

Bold and dramatic. The beauty of this delicious salad is in its presentation. 



1 ½-inch piece ginger, peeled, finely chopped

¼ cup soy sauce

3 tablespoons raw sugar or light brown sugar

2 tablespoons fresh lime juice

1 tablespoon fish sauce

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

¼ cup olive oil

1 tablespoon toasted sesame oil

¾ pound filet mignon steaks, 1 inch thick

Kosher salt


¼ cup fresh lime juice

¼ cup hot chili paste (such as sambal oelek)

¼ cup peanut oil or vegetable oil

2 tablespoons fish sauce

2 tablespoons sugar

1 tablespoon honey

1 garlic clove, finely chopped

Kosher salt (optional)


2 ounces dried ramen or lo mein noodles

Kosher salt

½ teaspoon toasted sesame oil

1 large mango, peeled, cut into 1-inch pieces

½ bunch arugula, stems removed, leaves torn

½ bunch watercress, tough stems removed

2 medium carrots, finely shredded on a mandoline or a box grater

2 scallions, chopped

2 cups finely shredded savoy cabbage

1 cup cherry tomatoes, halved

1 avocado, cut into 1-inch pieces

½ cup chopped cilantro

½ cup torn basil leaves

¼ cup torn mint leaves

¼ cup crumbled toasted unsweetened coconut flakes

¼ cup finely chopped salted, roasted peanuts, plus more for serving

Lime wedges (for serving)



Step 1

Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.

Step 2

Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces.

Step 3

Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Cut just before serving.


Step 4

Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.

Step 5

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.


Step 6

Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.

Step 7

Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.


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