Best 2 Thai Noodle Steak Salad Recipes

Are you ready for an epicurean adventure? Embark on a culinary journey to discover the harmonious blend of flavors in our Thai noodle steak salad recipe guide. This gastronomic masterpiece elevates the simple stir-fry dish to a symphony of taste. From the vibrant and aromatic dressing to the tender steak and the assortment of crisp vegetables, each bite offers a delightful explosion of flavors. With our easy-to-follow recipes, you'll effortlessly create a Thai noodle steak salad that will tantalize your taste buds and leave you wanting more. Get ready to embark on a flavor sensation unlike any other, and let your kitchen become a haven of Thai culinary magic.

Check out the recipes below so you can choose the best recipe for yourself!

THAI NOODLE-STEAK SALAD

Thai Noodle-Steak Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 8-ounce package rice vermicelli noodles
1/4 cup lime juice (from about 3 limes)
2 tablespoons sugar
2 teaspoons sambal oelek (Asian chile sauce)
1 teaspoon fish sauce
1 English cucumber, halved lengthwise and thinly sliced
1 red onion, thinly sliced
4 cups cubed watermelon
Kosher salt and freshly ground pepper
1 1/2 pounds skirt steak, cut into 4 pieces
Vegetable oil, for brushing
1/2 cup fresh cilantro

Steps:

Heat a grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Set aside in a colander to drain thoroughly.
Whisk the lime juice, 3 tablespoons water, the sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper and toss; set aside.
Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until marked, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.

Nutrition Facts : Calories 590 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 100 milligrams, Sodium 367 milligrams, Carbohydrate 47 grams, Fiber 2 grams, Protein 48 grams

THAI STEAK AND NOODLE SALAD

THAI STEAK AND NOODLE SALAD image

Categories Salad Beef Quick & Easy

Yield 5

Number Of Ingredients 28

Ingredients

1½ pounds filet mignon or other good quality steak
Marinade
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 clove garlic, pressed
1 teaspoon brown sugar
Dressing
⅓ cup fresh lime juice
4 tablespoons orange juice
2 tablespoons Thai fish sauce
2 tablespoons light brown sugar
2 teaspoons Sriracha chili sauce
3 large cloves garlic, pressed
4 tablespoons neutral flavored oil such as Canola
½ teaspoon sesame oil
Salad
4 ounces Chinese egg noodles (cook per package directions, drain & cool)
6 cups thinly sliced napa cabbage (1/2 a cabbage)
2 generous handfuls of baby arugula
½ cup packed thai basil leaves or regular basil leaves, slivered or torn
3 tablespoons chopped cilantro
8-10 cherry tomatoes or grape tomatoes, halved
1 small carrot, shredded or julienned
1 ripe mango, pitted and sliced
2 avocados, peeled, pitted and cut into bite sized pieces
½ cup chopped scallions, white part plus 2 inches of green (1 bunch)
1 cup roughly chopped peanuts (put peanuts in a plastic baggy. Bang lightly a few times with a hammer or rolling pin)

Steps:

Marinate the steak Put steak in a shallow dish. Whisk soy sauce, sesame oil, ginger, garlic, and sugar. Pour over steak. Turn to coat. Marinate for 15-30 minutes at room temperature. Make the dressing: Combine lime juice, orange juice, fish sauce, sugar, Sriracha and garlic in a small bowl. Pour oils in slowly while whisking, to emulsify. Set aside. Cook Steak Sear the steak in a hot skillet with a tiny bit of oil for 2-3 minutes per side or to your desired doneness. Cut into bite sized slices. Toss with 2 tablespoons of dressing. Set aside. Salad Toss the cooked egg noodles with 2 tablespoons of dressing and put them into a large bowl. Put all the salad ingredients, except peanuts, into the bowl with the noodles. Toss with the rest of the dressing. Add the steak. Toss. Divide salad onto 5 plates. Sprinkle with chopped peanuts. Enjoy!

Tips:

For the best flavor, use high-quality ingredients. Look for fresh, flavorful vegetables, tender steak, and a flavorful dressing.
If you can't find Thai basil, you can substitute regular basil or another herb of your choice.
To make the salad ahead of time, cook the steak and vegetables and store them separately in the refrigerator. When ready to serve, assemble the salad and dress it just before serving.
This salad is also delicious with grilled or roasted chicken, shrimp, or tofu instead of steak.
For a spicier salad, add a few thinly sliced chili peppers to the dressing.

Conclusion:

Thai noodle steak salad is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also great for packing for lunch. With its bold flavors and textures, this salad is sure to please everyone at the table. So next time you're looking for a new and exciting salad recipe, give this Thai noodle steak salad a try. You won't be disappointed!