Thai Steak and Noodle Salad | Copy Cat Recipe
Thai Steak and Noodle Salad! Well now that we can make this salad at home my husband says we can try other items on the menu of one of our favorite restaurants we go to. We always order this salad when we go there. It is a complex balance of flavors and textures typical of a good Thai Salad,
And this Noodle Salad brings another somewhat unusual dimension to the bowl. AROMA!. The sweet fragrance of Basil and Mint penetrate the air which excites all of the senses. I’m serious when I say every fork is an experience. This is a multi-course meal that you will not only remember but crave.
Now let’s talk Texture. Peanuts, Mango, Noodles, Tomatoes, Carrots, Watercress, and 6 or seven different leafy greens altogether will absolutely confuse your pallet with every bite. You never know exactly what to expect. Which is part of the adventure Thai Steak and Noodle Salad brings to the table.
And the dressing absolutely matches the restaurant dressing perfectly. Sweet and sour balanced with just the right amount of heat, enough to know it’s there. Perfection! Hey it has to have some heat, it’s a Thai salad after all. The heat is all out front on your lips. Just a touch saying Hi, I’m a Thai Salad.
This Thai Steak and Noodle Salad requires planning. It’s best to prepare a day ahead. Marinade your steak and leave it in the refrigerator for at least 6 hours. Then remove it prior to cooking to allow it you come to room temperature. Don’t rush this step. Your patients will be rewarded. You will need to check for your ingredients and order what you don’t have. In the notes I’ll leave links to some of the ingredients that I think you will need to order. But if you do I promise you will be rewarded with one of the best salads, Well . . . we’ve ever experienced.
I sincerely hope you give this salad a try soon. Please trust me I know you will absolutely love this Thai Steak and Noodle Salad.
Thai Steak and Noodle Salad | Copy Cat Recipe
Ingredients
Steak Marinade
- 1 – ½- inch piece ginger (peeled, finely chopped OR 1/4 tsp ground ginger)
- 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 to 1 pound filet mignon steaks (1 inch thick)
- Kosher salt
Dressing
- 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
- 1 tablespoon sweetened chili sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 garlic clove (finely chopped)
- Kosher salt (optional)
Salad and Assembly
- 3 ounces dried ramen or Chinese egg noodles
- Kosher salt
- ½ teaspoon toasted sesame oil
- 1 1/2 large mangos (peeled, cut into 1-inch pieces)
- ½ bunch arugula (stems removed, leaves torn(I used Baby Arugula w/stems)
- ½ bunch watercress (tough stems removed OR 5 ounces Baby Spinach)
- 1 cup mixed micro greens (optional)
- 1 cup shredded or matchstick carrots
- 2 scallions (chopped)
- 2 cups finely shredded savoy cabbage OR Napa cabbage
- 1 cup cherry or grape 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 finely chopped salted (roasted peanuts, plus more for serving)
- Lime wedges (for serving)
Instructions
Steak Marinade
- 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.
- 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.
- Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Cut just before serving.
Dressing
- Whisk lime juice, chili paste, sweetened chili sauce,peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.
- Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
Salad and Assembly
- Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Noodles can be cooked 1 day ahead and refrigerated. Toss with oil in a large bowl. Add mango, arugula,watercress or baby spinach, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, and ¼ cup peanuts. Gently toss just to combine.
- Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.
Video
Notes
For more salad Ideas go to Pinterest.
For more of my salad recipes follow this link: https://darlenestable.com/category/salad/
