Best 3 Thai Steak And Noodle Salad Recipes

Embark on a culinary journey to the vibrant streets of Thailand with our tantalizing Thai Steak and Noodle Salad. This delectable dish bursts with authentic flavors, combining the savory richness of marinated flank steak, the refreshing crunch of crisp vegetables, and the chewy texture of rice noodles.

Savor the explosion of taste in every bite, as the tender steak, infused with a blend of garlic, lemongrass, and soy sauce, harmonizes perfectly with the zesty dressing made from fish sauce, lime juice, and chili peppers. The salad is a symphony of textures, featuring crisp cucumbers, juicy tomatoes, and crunchy bean sprouts, all tossed together with fragrant cilantro and roasted peanuts.

Accompanying this main course are two equally enticing recipes. Dive into the depths of flavor with our Pad See Ew, a stir-fried noodle dish that showcases the perfect balance between sweet, savory, and salty. Delight in the interplay of chewy wide noodles, tender chicken or shrimp, and a delectable sauce made from soy sauce, oyster sauce, and a hint of tamarind.

For a refreshing contrast, try our Thai Cucumber Salad, a vibrant medley of crisp cucumbers, red onions, and carrots tossed in a tangy dressing of fish sauce, lime juice, and chili peppers. This salad is a symphony of flavors and textures, offering a delightful balance to the richness of the main course.

Prepare to tantalize your taste buds and embark on a culinary adventure that will transport you to the heart of Thailand. These recipes are an ode to Thai cuisine, offering a harmonious blend of flavors, textures, and aromas that will leave you craving for more.

Here are our top 3 tried and tested recipes!

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

GRILLED THAI BEEF SALAD

Grilled Thai Beef Salad image

Provided by Ellie Krieger

Categories main-dish

Time 4h30m

Yield 4 servings (1 serving is about 2 1/2 cups salad)

Number Of Ingredients 12

Ingredients

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Steps:

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

AUTHENTIC THAI STEAK SALAD

Authentic Thai Steak Salad image

An authentic Thai recipe. It was given to me by a family friend who was born in Thailand, but raised in the US when her parents immigrated.

Provided by toripf

Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 13

Ingredients

½ teaspoon ground black pepper
¼ teaspoon kosher salt
1 (1 1/2-pound) flank steak
¼ cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
2 teaspoons minced garlic
1 teaspoon chile-garlic sauce (such as Sriracha®)
2 heads romaine lettuce
⅓ cup fresh mint leaves
⅓ cup fresh cilantro leaves
⅓ cup fresh Thai basil leaves

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 8 g, Cholesterol 26.9 mg, Fat 4.5 g, Fiber 2.6 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 639.5 mg, Sugar 3.9 g

Tips:

For the best results, use high-quality steak. Look for a steak that is well-marbled and has a good amount of fat. This will help to keep the steak juicy and flavorful.
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.
Let the steak rest for a few minutes before slicing it. This will help to redistribute the juices and make the steak more tender.
Use a variety of fresh vegetables in the salad. This will add color, flavor, and texture to the dish.
Be sure to use a flavorful dressing. The dressing is what will really bring the salad together. Use high quality, healthy ingredients in your dressing.
Garnish the salad with fresh herbs or nuts for extra flavor and texture.

Conclusion:

Thai steak and noodle salad is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its flavorful steak, fresh vegetables, and tangy dressing, this salad is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give this Thai steak and noodle salad a try. You won't be disappointed!