Best 2 Thai Noodle Steak Salad Recipes

**Aromatic and Flavorful Thai Noodle Steak Salad: A Culinary Journey to Thailand**

Embark on a tantalizing culinary adventure to Thailand with this vibrant and flavorful Thai noodle steak salad. This delectable dish is a harmonious blend of textures and tastes, featuring tender marinated steak, refreshing rice noodles, and an assortment of crisp vegetables, all tossed in a tangy and aromatic dressing. The symphony of flavors in this salad will tantalize your taste buds and leave you craving more. This article presents a collection of carefully curated recipes that guide you through the process of creating this delightful dish from scratch. Whether you're a seasoned cook or just starting your culinary journey, these recipes provide easy-to-follow instructions and helpful tips to ensure success. Get ready to experience the vibrant flavors of Thailand with this enticing Thai noodle steak salad.

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 results, use high-quality ingredients. Fresh, flavorful vegetables, tender steak, and aromatic herbs will make all the difference in the final dish.
When cooking the steak, be sure to sear it over high heat to create a nice crust. This will help to lock in the juices and flavor.
If you don't have a grill, you can also cook the steak in a hot skillet or under the broiler.
Be generous with the herbs and spices. They add a lot of flavor to the dish.
If you like your salad spicy, add some chopped chili peppers or Sriracha sauce.
Serve the salad immediately after it is made. This will prevent the noodles from becoming soggy.

Conclusion:

This Thai Noodle Steak Salad is a delicious and refreshing dish that is perfect for a summer meal. It is packed with flavor and texture, and it is sure to please everyone at your table. So next time you are looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!