Thai Steak Noodle Salad with Tropical Avocado
Apr 07, 2020, Updated Jul 10, 2022
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This recipe for Thai Steak Noodle Salad with Tropical Avocado is sponsored by Desbry, a member of The Produce Moms’ family of partners.
This salad is easy and full of tropical flavor. Crunchy, raw vegetables are paired with satisfying noodles and fresh flavors in a tangy Thai-inspired sauce.
Tropical Avocados and mangos balance the flavor with nutty and sweet notes. It’s a dish that’s cooling and pleasing during hot summer nights, and fresh and bright on the darkest days of winter.
Learn more about Tropical Avocados here.
RELATED: How to slice a mango
Thai Steak Noodle Salad with Tropical Avocado and Mango
Ingredients
For Marinade and Steak
- 1 lb flank steak, 1 - 1 1/2 inches thick
- 1/2 tsp salt
- 1/2 tso ground black pepper
- 2 cloves garlic, minced
- 1 piece ginger, peeled and minced
- 1 TBSP light brown sugar
- 2 TBSP soy sauce or tamari sauce
- 2 limes, juiced (about 1/4 cup)
- 2 TBSP toasted sesame oil
For Dressing
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 2 TBSP spicy red chili paste
- 1/4 cup peanut oil or extra virgin olive oil
- 1 TBSP toasted sesame oil
- 2 TBSP rice wine vinegar
- 2 TBSP lime juice
- 1 TBSP fish sauce
- 1 TBSP soy or tamari sauce
- 1 TBSP brown sugar
For Salad
- 14 ounces gluten-free Pad Thai-style rice noodles
- 1 TBSP sesame oil
- 1/4 cup sliced thin rounds of cucumbers
- 1/2 cup small red bell peppers, chopped
- 1/2 cup carrots, shredded
- 4 green onions, sliced very thin in rounds
- 1 cup red cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1 large ripe mango, cubed
- 1 medium Tropical Avocado, ripe and cubed
- 1/4 cup mint, roughly chopped
- 1/4 cup basil leaves, torn (green, purple or Thai variety)
- 1/4 cup shredded coconut
- 1/4 cup salted roasted peanuts, chopped plus 1 TBSP reserved for garnish
- 1-2 limes, wedged
Instructions
- To prepare steak: Season steak with salt and pepper and set aside while making marinade. Whisk all marinade ingredients in a small bowl until sugar is completely dissolved. Place steak in a sealable plastic bag, pour in marinade, seal bag and make sure steak is coated thoroughly. Marinate at least 2 hours or overnight in refrigerator.
- To make dressing: Whisk all ingredients in a small bowl until thoroughly combined, or shake them up in a well-sealed jar.
- To make salad: Cook noodles al dente per package directions. Drain and rinse with cold water to stop the cooking. Strain well, then toss with sesame oil in a large bowl. Add cucumbers, red peppers, carrot, green onions, cabbage and tomatoes to the bowl with noodles. Gently fold in mango, avocado, herbs and coconut. Toss with dressing and refrigerate while you grill the steak.
- To grill and finish steak: Heat grill to medium high heat. Place marinated steak on hot grill. Discard of any remaining marinade. Grill steak, turning a few times, about 10 minutes for medium doneness. Keep in mind, the thickness of the steak and heat of the grill will affect cooking time. Use the following approximations as a guide: grill 6-8 minutes for medium-rare, and 12 minutes for well-done. When desired doneness is reached, remove steak from grill and let rest for 5 minutes. Slice steak thinly, cutting against the grain.
- Assemble and serve: Place sliced steak on top of salad and garnish with toasted peanuts and lime wedges. Serve and enjoy this fresh, flavorful tropical salad that’s perfect for lunch or dinner.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe for Thai Steak Noodle Salad with Tropical Avocado, take a photo and share your review on Instagram. Be sure to tag us @theproducemoms and @desbryproduce.
I didn’t make the whole recipe, I just used the steak marinade to marinade my steak and fish, and then made tacos with a Taylor Farms bed of Thai chili salad mix. THE MEAT MARINADE WAS THE PERFECT COMPLIMENT! Delicious! Also, I only marinated the meats about 45 – 60 minutes because I was a little pressed for time, but it was still very good!