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The Ultimate Thai Steak and Noodle Salad

A perfect balance of high-protein ribeye, satisfying noodles, and an umami-packed dressing. Better than Houston's style and ready in just 25 minutes!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Salad
Cuisine Fusion, Thai
Servings 4 people
Calories 485 kcal

Equipment

  • 1 Cast Iron Skillet (for the perfect steak sear)
  • 1 Large pot (for boiling noodles)
  • 1 Stainless steel colander (for draining noodles)
  • 1 Large mixing bowl
  • 1 Whisk (for the dressing)
  • 1 Sharp Chef's Knife

Ingredients
  

  • 1 lb Ribeye or Sirloin steak
  • 8 oz Rice Noodles or Vermicelli
  • 1 tbsp Olive oil
  • 2 cups Shredded Cabbage & Carrots
  • 1/2 cup Fresh Mint & Cilantro
  • 1/4 cup Toasted Peanuts
  • 3 tbsp Fish Sauce
  • 2 tbsp Lime Juice freshly squeezed
  • 1 tbsp Brown Sugar
  • 1 tsp Chili Flakes adjust to taste

Instructions
 

  • Prep the Noodles: Boil water and soak your rice noodles according to the package until al dente. Drain and rinse with cold water immediately to stop cooking.
  • Sear the Steak: Season the steak with sea salt. Heat olive oil in a cast-iron skillet until smoking. Sear for 3-4 minutes per side for medium-rare.
  • Rest and Slice: Let the steak rest for 5-10 minutes to lock in juices, then slice it into thin strips against the grain.
  • Mix the Dressing: In a small bowl, whisk the fish sauce, lime juice, brown sugar, and chili flakes until the sugar is dissolved.
  • Assemble the Salad: Toss the chilled noodles with shredded cabbage, carrots, mint, and cilantro.
  • Final Touch: Top the noodle mixture with sliced steak and drizzle the dressing generously. Finish with crushed toasted peanuts.
Keyword Houston's thai steak salad, thai noodle steak salad, Thai steak and noodle salad, thai steak salad with noodles