I’ve been dying to share this recipe with you guys for a while… but my problem was that every time I made it for dinner, Adam and I were so excited to dive in that we couldn’t wait for photographs. So, last night we practiced a little self-control and I snapped some quick images of this Thai steak and noodle salad recipe… and then we devoured every. last. morsel.
There are so many things to love about this dish—where do I begin? First, the flavors: we don’t really have a favorite Thai restaurant here in Austin (anyone have recommendations?) and this dish combines my favorite Thai tastes all in one bowl—peanuts, basil, mint, lime, fish sauce, chiles. Second, it’s absolutely perfect for summer entertaining, because it’s best served at room temperature from a big family-style bowl in the middle of the table. Doesn’t get easier.
Also, ever since watching this documentary, we’ve been inspired to cut back on the amount of meat we’re eating, and this salad magically satisfies any steak cravings we might be feeling with just the tiniest portion distributed throughout. (Seriously, I use 3 or 4 oz of steak for Adam and me, and it’s plenty, but you could totally make this sans meat, too!)
Keep reading for more images and the recipe and I’d love to hear your ideas for great main-course salads in the comments!
A few others you might enjoy: Beet, Avocado & Grapefruit Salad, Grilled Shrimp & Corn Salad, Crunchy Asian Salad.
Thai Steak & Noodle Salad
Serves 4
Prep
120 minutes
Cook
20 minutes
Categories
dairy-free
Ingredients
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon agave nectar
- 1 tablespoon sesame oil
- 1 red Thai chile, sliced paper-thin
- zest of one lime
- 1/2 lb flank steak
- purchased Asian marinade (I use a sesame-ginger marinade, although teriyaki works great too)
- fresh or dried linguine
- Salt and freshly ground pepper
- 2 scallions, thinly sliced
- 1/2 cups mint leaves, torn
- 1/4 cup cilantro leaves, torn
- 1/2 cup basil leaves, torn
- 4 cups shredded cabbage (or arugula - your preference!)
- 1 mango, chopped
- 1 cup cherry tomatoes, halved
- 1 small avocado, chopped
- 1/2 cup chopped salted roasted peanuts, plus 2 tablespoons for garnish
- Lime wedges and basil leaves, for serving
Instructions
- Marinate the flank steak in marinade for 2 hours.
- In a bowl, combine the lime juice with the fish sauce, agave, oil, chile, & lime zest.
- Cook the linguine until al dente, drain and toss with a little oil.
- Grill the flank steak 4 minutes per side, let rest 4 minutes before slicing thinly against the grain.
- In a bowl, toss scallions, mint, cilantro, basil, field greens, mango, cherry tomatoes, avocado & 1/2 cup peanuts with dressing. Toss in the noodles, then the beef. Mound the salad on plates or in a big family-style bowl in the center of the table. Sprinkle with remaining peanuts and serve with lime wedges and basil leaves.
Share this Post
Leave a Comment
Comments (29)
Author
Yummo! Looks very healthy and delicious
Nice job on the photos! This recipe is getting pinned right away for a future summer night.
I don’t eat beef but my mouth is watering because of those lovely colors! Everything looks so fresh. I love Thai flavors too and I’d love to make this with some marinated and grilled tofu. One of my favorite noodle salads is Japanese buckwheat soba with fresh shiitake mushrooms, veggies, and tofu. I improvise with the Asian marinade and use tamari, mirin, ginger, garlic, and toasted sesame oil. It can be served hot or at room temperature too!
Oops, PS to my comment above: I also add shredded nori and toasted black and white sesame seeds on top – it also comes as a “rice seasoning”, mixed in a jar – but no funky ingredients or chemicals, just nori, sesame seeds, salt and sugar. There’s a Japanese name for it but I can’t remember! I get it at the Asian store 🙂 It just makes the noodles a little extra fancy!
Yum – that sounds sooo good, and I love how so many vegetarian Asian meals are so full of interesting flavors that even meat-eaters wouldn’t miss it!
Right up my fam’s alley! I’ll have to try this out soon.
This looks delicious and the pictures came out amazing! Great styling!
Looks delicious! Definitely going to have to give it a try.
Cheers, Elizabeth
Camille,
That looks amazing and I’m definitely going to try it! We practice the same proportion of meat to salad in our grilled steak salad (great for leftover steak!). One I want to share with you is very kid friendly (I always take it to boy scout potlucks): Southern Fried Chicken salad. I use small strips of breast or thigh: dunk in beaten egg and spiced-up bread crumbs then fry in olive oil. Lay over a chopped salad of romaine, avocado, and grilled corn (stripped from cob or defrosted frozen if it’s out of season). Lightly (very lightly) toss with Ranch dressing then add Trader Joe’s spicy pecans as a garnish.
Looks delicious love your photos. I love the recipe
Such a great combination of ingredients! Oh how i love Asian food!
Camille, thanks for sharing this Yummy-looking recipe. I’ve been to Titaya (it’s a little hole in the wall awesome joint not too far from you) and it’s the best Thai I’ve had in Austin.
Oh yum – thanks for the rec! Will definitely give it a try!
I love Thai food, but for some reason I have never made it myself at home! I’ll have to grab some fish sauce at the store and try my hand at this dish since it gets your stamp of approval…
Oh Lordy, doesn’t that look good? Thanks so much for sharing this recipe!
This looks amazing. Definitely making it soon. Will post and give you credit! Sadly I don’t have a favorite Thai place in Austin either. I had my hopes up about Elizabeth St (not really Thai but close enough…) but loved the place itself more than the food. Oh well, we’re spoiled when it comes to so many other cuisines:)
Those bowls are so cool, genius idea!
Oh too funny…thanks for waiting 🙂 love the photo’s … it looks delish!
xxx
I have the same containers! I didn’t really know what they were for — i simply used them to serve nuts + candies when i have friends over — so i was glad to discover that they’re soup bowls but that they can be used to serve noodles. I’m on a japchae (korean noodles) kick lately so these would be a perfect way to serve them!
(and, oh, i didn’t know what they were cause I live all the way in the Philippines and got them from a big department store. While they were marked Crate and Barrel in the bottom — that’s why i was able to confirm that they’re the same thing — they weren’t marked as soup bowls. now that i know what they’re for, must get myself some more this evening!)
I made this last night – it was amazing in every sense of the word. Now that I have most of these ingredients on hand and growing in my back yard, it will be a staple. I followed everything – except left off the peanuts, doh! Next time.
I bookmarked this after seeing it on Pinterest, and my family and I just gobbled it up! It was amazing! We’re not huge meat-eaters (we eat some meat, but not much steak), so I bought some high-quality sliced roast beef from my grocery store deli (about $4), and tossed that in. It was great, but I can imagine that steak would’ve been delish, too. Thanks for this fabulous recipe! We’ll definitely be making it again.
I am trying this tonight, but it doesn’t mention how much linguine to use. 🙁