Thai Steak and Noodle Salad

Thai Steak and Noodle Salad

  • Servings: 2
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Acknowledgment: Kudos to Bon Appétit. However, instead of processed hot chili paste, I used a fresh red chili/pepper.


  • Steak:
  • 1 ½-inch piece ginger, peeled, finely chopped
  • 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 pound filet mignon steaks, 1 inch thick (or ask your butcher for something similar if too expensive)
  • Kosher salt
  • Dressing:
  • ¼ cup fresh lime juice
  • A fresh red chili/pepper (finely chopped)
  • ¼ cup peanut oil or vegetable oil
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 1 garlic clove, finely chopped
  • Kosher salt (optional)
  • Salad And Assembly:
  • 2 ounces dried ramen or lo mein noodles
  • Kosher salt
  • ½ teaspoon toasted sesame oil
  • 1 large mango, peeled, cut into 1-inch pieces
  • ½ bunch arugula, stems removed, leaves torn
  • ½ bunch watercress, tough stems removed
    2 medium carrots, finely shredded on a mandoline or a box grater
  • 2 scallions, chopped
  • 2 cups finely shredded savoy cabbage
  • 1 cup cherry 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 crumbled toasted unsweetened coconut flakes
  • ¼ cup finely chopped salted, roasted peanuts, plus more for serving
  • Lime wedges (for serving)


  1. Steak: 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.
  2. 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.
  3. Dressing: Whisk lime juice, chili paste, 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.
  4. 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. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.
  5. Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.