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This Thai Steak and Noodle Salad is a one-dish dinner salad with avocado, mango, basil, rice noodles,'s got that famous Thai balance of sweet, sour, spicy, tangy, tender, crunchy, delicious!

Thai Steak and Noodle Salad

  • Author: Lisa
  • Total Time: 1 hour
  • Yield: 5-6 1x


A satisfying main course salad with beef, noodles, avocados, mango and delicious Thai flavors.


Units Scale
  • 1 1/2 pounds of filet mignon or another good quality steak

For The Marinade

  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic, minced or press in a garlic press
  • 1 teaspoon brown sugar

For The Vinaigrette

  • 1/3 cup fresh lime juice
  • 4 tablespoons orange juice
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons light brown sugar
  • 2 teaspoons Sriracha chili sauce
  • 3 large cloves garlic, minced or pressed through a garlic press
  • 4 tablespoons neutral flavored oil such as Canola
  • 1/2 teaspoon sesame oil

For The Salad

  • 4 ounces Chinese egg noodles
  • 4-5 cups thinly sliced napa cabbage (1/2 a cabbage)
  • 2 generous handfuls of baby arugula
  • 1/2 cup packed thai basil leaves or regular basil leaves, slivered or torn
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 8-10 cherry tomatoes or grape tomatoes, halved
  • 1 ripe mango, pitted and sliced
  • 1/2 cup chopped scallions, white part plus 2 inches of green (1 bunch)
  • 2 avocados, cut into bite sized piece (Cut the avocado at the last minute to avoid discoloration)


  • 1 cup chopped peanuts


  1. To marinate the steak, In a bowl, whisk soy sauce (2 tablespoons), sesame oil (2  teaspoons), ginger (1 tablespoon), garlic (1 clove), and sugar (1 teaspoon). Add the steak and turn to coat. Marinate for 15-30 minutes at room temperature.
  2. To make the vinaigrette, In a small bowl, combine lime juice  (1/3 cup), orange juice (4 tablespoons), fish sauce (2 tablespoons), sugar (2 tablespoons), Sriracha (2 teaspoons) and garlic (3 cloves). Pour oils in slowly, while whisking constantly.
  3. Cook the noddles per package instructions. Drain and toss with 2 teaspoons of the vinaigrette. Set them aside until cool.
  4. Sear the steak in a hot skillet (preferably cast iron) with a tiny bit of oil for 2-3 minutes per side, depending on how rare you like it. Slice it thinly and toss with 2 tablespoons of vinaigrette.
  5. Assemble the rest of the ingredients in a large bowl: cabbage, arugula, basil, cilantro, mint, tomatoes, mango, scallions and avocados. Add the noodles and remaining vinaigrette to the bowl. Toss to combine. Add steak. Toss again. Divide the salad among 5 plates. Sprinkle with chopped peanuts. Enjoy!


Prep Ahead Strategies:

  • The vinaigrette can be made up to 24 hours ahead. Keep it in an airtight container in the fridge and bring to room temperature before using.
  • The beef can be marinated, cooked and stored in the fridge overnight. Let it come to room temperature before using. Slice it, toss it with 2 tablespoons of vinaigrette and add it to the salad.

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

  • Prep Time: 50 mins
  • Cook Time: 10 mins
  • Category: Salad, lunch, dinner
  • Method: stove top
  • Cuisine: Thai

Keywords: steak and noodle salad, Thai salad with steak and noodles, Hillstone/Houston's Thai Steak and Noodle Salad