Thai Steak and Noodle Salad

Protein Type



¾ Lb Inside Skirt Steak (Cooked to Desired Temp, Thinly Sliced) 


  • ¼ cup Fresh Lime Juice 
  • ¼ cup Chili Paste 
  • ¼ cup Peanut Oil
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Sugar
  • 1 Tbsp Honey
  • 1 Garlic Clove, Finely Chopped 
  • Kosher Salt


  • 7 oz Dried Sweet Potato Glass Noodles
  • Kosher Salt
  • ½ tsp Toasted Sesame Oil
  • ½ Bunch Fresh Arugula, Stems Removed, Roughly Chopped
  • ½ Bunch Watercress, Stems Removed
  • 2 Medium Carrots, Finely Shredded
  • 2 Scallions, Chopped
  • 2 cups Cabbage, Thinly Shredded
  • ½ cup Cherry Tomatoes, Halved
  • 1 Avocado, 1″ Dice
  • 2 Tbsp Cilantro, Chopped
  • 2 Tbsp Basil, Torn
  • 2 Tbsp Mint, Torn
  • ¼ cup Unsweetened Coconut Flakes, Toasted
  • ¼ cup Edamame Beans, Roasted, Thai Chili Spiced 
  • 1 Tbsp Black and White Sesame Seeds
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Heat grill to medium high. Sear steak on both sides and cook to desired temp, set aside and chill. Cut into ½” diced pieces and chill. Whisk together lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Season to taste, and chill. Cook noodles to al dente and run under cold water, toss with oil in a large bowl. 

Add arugula, watercress, carrots, scallions, cabbage, tomatoes, and toss with dressing. Top with steak, avocado, cilantro, basil, mint, coconut flakes, and edamame. Serve and enjoy!

Make ahead: Steak pieces can be cooked, sliced, and chilled the day before as well as dressing!

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