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thai peanut noodle salad

Pssst.  Hey you!  Yes, you.  My lovely reader.  I’m whispering if you couldn’t tell.  I have a secret to tell you.  A secret that you have to promise not to tell Marc, okay?  Promise?  Pinkie swear?  Okay, I think I can trust you.  

So what’s my secret?  Just read the recipe below.  What’s so secret about a recipe, you ask? Well, it’s secret because Marc told me I couldn’t share this with you.  I know!  What a meanie!  He says this recipe should be saved for when I write a book.  I don’t know what book he’s talking about but I think he’s saying this recipe is worth a lot.  But I just couldn’t keep it from you all.  I couldn’t betray you like that. I couldn’t keep new favorite meal from you.  Tasty food is meant to be shared!  

I am a sucker for any peanut dressing, and this one is by far the most flavorful I’ve ever tasted.  There is a crazy amount of veggies in this dish that are cooked until just tender in the peanut dressing and tossed together with noodles.  Topped with juicy strips of steak(or any protein of your choice), it’s a show stopper of a meal.  But remember I didn’t tell you that, and I didn’t give you this recipe.  
Thai Peanut Beef Noodle Salad

makes 4 servings


1/2 cup creamy peanut butter
2 tsp peanut or sesame oil
2 tbsp canola oil
juice of one lime
zest of one lime
1 tbsp rice vinegar
2 tbsp soy sauce
3 tbsp sweet chili sauce
3 tbsp honey
2 cloves garlic, minced
1 tbsp minced fresh ginger
1/2 cup cilantro, roughly chopped
1/4 tsp kosher salt
1/4 cup water
1 red bell pepper, julienne-cut
1 orange bell pepper, julienne-cut
1 cup snow peas, julienne-cut
1/2 cup shredded carrot
1/2 red onion, thinly sliced

1 lb flank steak, seasoned with salt and pepper
6 oz spaghetti noodles
4-6 cups romaine lettuce

chopped peanuts, for topping
sliced green onions, for topping
chopped cilantro, for topping


Directions:


Place peanut butter, oils, lime juice, lime zest, rice vinegar, soy sauce, sweet chili sauce, honey, garlic, ginger, cilantro, salt, and water into food processor or blender and mix until smooth.  This can be made ahead of time and stored in the refrigerator.


Bring a pot of water to boiling, then cook spaghetti noodles as directed on package.  While the spaghetti is cooking, you can slice all vegetables, as indicated above.  Once noodles are finished, drain and add 1/4 cup of dressing to noodles to keep them from clumping and keep them covered.


Heat grill or griddle and cook steak 4-5 minutes on each side until medium-medium well, or cook to your preference.  Let sit for 5 minutes before cutting.


Pour 1/4 cup of peanut dressing into large skillet over medium heat.  Add vegetables and cook 5-7 minutes, or until vegetables are slightly tender.  You don’t want to over-cook them.  Also, you may need to add a couple more tablespoons of dressing to coat the vegetables.  Once vegetables are done cooking, add noodles to skillet and toss to combine.


To assemble place one cup of lettuce in bottom of pasta bowl, top with vegetable and noodle mixture, then a few slices of thinly cut steak.  Garnish with green onions, cilantro, and chopped peanuts and drizzle with extra dressing.  Enjoy!

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