The dressing in this Thai Inspired Steak & Noodle Salad combines all the classic Thai flavors of salty, sour, sweet and spicy! It’s such a delicious dressing and the salad is so so good, you gotta give it a try!
This salad was originally posted on this blog back in 2013. After chatting with my mom about her all time favorite Thai steak salad she gets at Houstons restaurant I knew I needed to try to make one. It sounded so delicious, easy and perfect for a warm summer day. I came across several recipes that were all similar to a recipe from Epicurious so I went with that one. I’ve never had this salad at the restaurant and didn’t have anything to compare it to so I didn’t want to experiment too much first time around. Turns out it was so tasty just the way it was. No tweaking required, although I did add a quick marinade to the steak and used a few shortcuts in the ingredients.
It was time to take some better photos so I had my folks over for lunch and served this salad. Thumbs up all around. This is an outstanding salad that I’ve made again and again. Give it a try, I think you’ll love it as well.
If you follow a plant based eating plan you can make a delicious plant-based version of this salad with either tofu or soy curls… check it out HERE.Print
Thai Inspired Steak & Noodle Salad
For the Marinade:
- 3 Tbls. fish sauce
- Juice and zest from 1 lime
- 1 Tbls. palm sugar*
For the Dressing:
- 3 Tbls. lime juice
- 1 Tbls. fish sauce
- 1 Tbls. orange juice
- 1 clove garlic, minced
- 1 1/2 tsp. chile paste
- 2 Tbls. palm sugar*
- 1/2 tsp. sesame oil
- 2 Tbls.grapeseed or canola oil
For the Salad:
- 1/2 lb. flank steak
- 2–3 oz. dried rice noodles (prepared according to package directions)
- 1 sm. bag spring mix lettuce
- 1/4 head savoy cabbage, shredded
- 1 C. matchstick cut carrots (I use precut in bag)
- 1 avocado, sliced
- 1/2 english cucumber, diced
- 1 C. frozen, cubed, mango – defrosted
- 2 tomatoes, cut in wedges (or grape tomatoes)
- 2 scallions, thinly sliced
- 1/4 C. each, chopped cilantro, mint and basil
- 3 Tbls. dry roasted peanuts, chopped
For the Marinade:
- Combine fish sauce, lime juice, lime zest, and palm sugar in small bowl. Pour over steak and marinate minimum of 30 minutes prior to grilling. You can marinate the steak longer if you like.
For the Salad Dressing:
- Whisk lime juice, fish sauce, orange juice, garlic, chile paste, palm sugar, and oils together in small bowl (or blend in blender). Set aside while you prepare the rest of the salad.
For the Salad
- Remove steak from marinade and grill on BBQ or grill pan a few minutes on each side (depending how hot your grill is), until medium rare. Let meat rest a few minutes, then slice on bias and toss with 2-3 tablespoons of the dressing.
- Mix remaining salad ingredients (except peanuts) in large bowl. Add dressing and toss to coat. Divide salad among plates, mound steak on top and sprinkle with chopped peanuts.
Feel free to substitute brown sugar for the palm sugar. And of course you can always use fresh mango if you have it and cut up your own carrot instead of purchasing ready-cut carrots.
*I like to use this palm sugar I get on Amazon.