Thai Noodle Salad with Cilantro-Lime Steak

This summer I have been eating so many salads. I eat some variation of a “salad” nearly everyday for lunch. When made right, they are enjoyable, filling, nourishing, energizing, and delicious! I have probably made this a half dozen times in the last couple months – it’s so good. You’re going to love this Thai Noodle Salad with Cilantro-Lime Steak.

I would say this salad is about 2/3 vegetables, 1/3 noodles. You can mess with that ratio however you please if you prefer something more or less noodly. You could also top with shrimp or tofu if that’s your preference! Also, this salad keeps really well UNdressed. I like to make this once and eat it for lunch throughout the week, adding the dressing to the divided up portions.

One thing I love about this recipe is that it really only uses pantry ingredients (minus the steak and noodles). The recipe may be lengthy, but it’s literally only because you use the exact same ingredients in two different ways, so the ingredient list looks looks longer than it is! I promise!

This Thai noodle salad has a peanut-lime dressing that is so good. I want to smother it on everything. It’s creamy, sweet, savory, and yum yum yum. So if you love cilantro, lime, peanuts, and loosely Thai flavors, give this a try and let me know what you think!

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Thai Noodle Salad with Cilantro-Lime Steak

This Thai Noodle Salad with Cilantro-Lime Steak has a succulent peanut-lime dressing and is filling, nourishing and delicious!

Servings 4 People

Ingredients

Steak Marinade

• 10 oz Lean steak
• Juice of 2 limes
• 2 Tbsp. soy sauce
• 1/4 Cup Roughly chopped cilantro
• 1 Clove Garlic, minced
• 1 Tbsp Honey

Salad Dressing

• 3 Tbsp. Peanut Butter
• 2 Tbsp. Honey
• 2 Tbsp. soy sauce
• 1/2 tsp. sesame oil
• 1 Clove Garlic, minced
• 1/4 Cup Lime juice
• 1/2 tsp. Red chili flakes (optional)

Salad

• 2.5 Cups Thinly chopped cabbage
• 1 Cup Peeled, thinly sliced carrots
• 6 Oz Rice noodles
• 1/4 Cup chopped cilantro
• 4 green onions sliced
• 1/2 Cup Peanuts

Instructions

Steak marinade and cooking

• In a shallow bowl or bag, add all of the marinade ingredients. Season steak with salt and pepper and place in marinade. Let sit in fridge for at least 30 minutes, but up to 12 hours.
• Heat oil in a cast iron skillet over medium high heat. Sear steak for about 2-3 minutes on each side, depending on thickness, until internal temperature is about 140 degrees. Remove from pan and let rest.

Salad assembly

• In a jar or bowl, combine all of the salad dressing ingredients. Set aside.
• Cook rice noodles per package instructions (either boiling for a couple minutes, or soaking in cold water). Strain, set aside, and let cool.
• In a large bowl, mix together the rice noodles, chopped cabbage, carrots, cilantro and green onions. Mix in salad dressing until well coated.
• Top with peanuts, thinly sliced steak, and additional chili flakes (if desired) and serve.