Past Recipes
Thai Steak and Noodle Salad

Thai Steak and Noodle Salad with Peanut Dressing

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After encountering a particularly fantastic version of this classic Thai dish at a New York restaurant, Chef Elana just had to incorporate it into the Plated menu. Soy-marinated steak is seared to prime tenderness, then served over peanut noodles and fragrant herb salad. This dish is one you’ll love for its vibrant mix of flavors and textures.
  • < 600 Calories
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

Ingredients & Equipment

What we send

  • Noodles Long Life (Lo Mein) 16-oz
    • 4 ounces
    • Noodles Long Life (Lo Mein) 16-oz
  • basil
    • 1/4 ounce
    • basil
  • mint
    • 1/4 ounce
    • mint
  • lime
    • 1
    • lime
  • peanuts
    • 1 tablespoon
    • peanuts
  • head frisée lettuce
    • 1
    • head frisée lettuce
  • flat iron steaks
    • 2
    • flat iron steaks
  • sambal oelek
    • 2 teaspoons
    • sambal oelek
  • soy sauce
    • 1/4 cup
    • soy sauce
  • peanut butter
    • 1 packet
    • peanut butter
  • agave
    • 1 packet
    • agave
  • shredded carrots
    • 1 cup
    • shredded carrots
  • mung bean sprouts
    • 2 ounces
    • mung bean sprouts

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 10" large pot
  • resealable plastic bag (optional)
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a large pot of water to a boil over high heat. Rinse all produce. Pick basil and mint leaves, discarding stems. Halve lime. Roughly chop peanuts. Tear frisée leaves into bite-size pieces, discarding tough stem. Pat steak dry with paper towel.
  2. Marinate Steak

    Marinate Steak

    In a large shallow bowl or resealable plastic bag, whisk together half of sambal oelek and half of soy sauce to combine. Add steaks and turn to coat. Set aside to marinate at room temperature for about 10 minutes.
  3. Cook Noodles

    Cook Noodles

    While steak marinates, season pot of boiling water generously with salt. Stir in long life noodles, allow to return to a boil, and cook until tender but still chewy, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking. Arrange noodles in a single layer on paper towels to dry. Cut into 1-inch pieces with scissors or a knife.
  4. Make Dressing

    Make Dressing

    In a large bowl, whisk together peanut butter, agave, juice of 1 lime, as much remaining sambal oelek as desired (it's spicy!), and remaining soy sauce until combined. Whisking continuously, slowly add 1-2 tablespoons warm water until dressing is smooth and pourable.
  5. Cook Steak

    Cook Steak

    Remove steaks from marinade, allowing excess to drip off. Season steaks all over with ¼ teaspoon salt and pepper as desired. Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 3-4 minutes per side. Remove from pan and set aside to rest for about 5 minutes.
  6. Assemble Salad

    Assemble Salad

    Add carrots, herbs, frisée, and noodles to bowl with dressing and toss to coat. Cut steak against the grain into ½-inch slices. Divide noodle salad between 2 plates and top with steak, peanuts, and sprouts. Grab a fork (or chopsticks!) and dig in.
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