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Recipes Salads

Thai Noodle Salad

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Author:

Erin

Published:

May 27, 2020

Updated:

August 16, 2023

This post may contain affiliate links. Please read my disclosure policy for details.

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Happy hump day everyone! I don’t know about you guys but I love love love having a salad as part of my meal prep every week. Some weeks they’re plain Jane, other weeks they’re a little more fun…this week is a fun week with this Thai Noodle Salad!

  • Thai Noodle Salad
    • Ingredients
    • Instructions
    • Tips & Tricks
    • Nutrition Information
    • Did You Make This?
  • Sous Vide NY Strip Steak
    • Ingredients
    • Instructions
    • Tips & Tricks
    • Nutrition Information
    • Did You Make This?

There’s this cool little restaurant that’s walking distance from my place in San Antonio – think: big patio area, dog friendly, nice indoor dining area if it’s too hot out, good bites, good drinks. Anyway, they have a few salads on the menu but their Thai Steak Salad always draws me in and does not disappoint!

I had to try my hand at recreating this awesomeness at home. Although I didn’t get it exactly right, I still think it’s a pretty damn delicious at home version. Besides, who doesn’t love noodles on a salad? Isn’t it fun? Don’t even get me started on the steak.

Okay never mind, go ahead and get me started on the steak, because YUM. I recently bought a sous vide and the steak perfection that thing can create makes it such a clutch kitchen gadget. (Here’s the one I own.) You get the most perfectly cooked steak, EVERY TIME. Finish it off on the grill or in a cast iron skillet (or a cast iron skillet on the grill) and you still get that incredible crust that makes a steak the treasure that we know and love ;). I don’t eat red meat often, so when I do, it better be awesome!

And btw – this steak worked great in a mason jar too! I kept them in the fridge for 2 days. I don’t think the noodles would hold up very well beyond that. Here’s how I layered it (listed bottom to top):

  • Steak
  • Dressing
  • Noodles
  • Cucumbers
  • Red Onion
  • Mango
  • Lettuce
  • Almonds

Enjoy!

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Thai Noodle Salad

Prep: 30 minutes mins
Cook: 5 minutes mins
Total: 35 minutes mins
Servings: 2 servings
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Servings: 2 servings

Ingredients

  • 4 cups romaine hearts, chopped, (170 grams)
  • 2 cups spring mix, chopped, (60 grams)
  • 1 oz pancit noodles, (28 grams)
  • 2/3 cup mango, chopped, (112 grams)
  • 2/3 cup cucumber, peeled and chopped, (80 grams)
  • 1/4 cup red onions, diced, (38 grams)
  • 3 tbsp roasted almonds, chopped, (20 grams)

Dressing

  • 2 tbsp simple syrup (or 1 tbsp sugar), (1 oz)
  • 1 1/2 tbsp rice wine vinegar, (0.75 oz)
  • 1 1/2 tbsp lime juice, (0.75 oz)
  • 1/2 tbsp olive oil, (0.25 oz)
  • 1/2 tbsp sriracha, (0.25 oz)
  • 1/2 tbsp fish sauce, (0.25 oz)
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes

Instructions

  • If topping the salad with steak, cook preferred cut of steak to desired temperature using preferred cooking method (my recipe for sous vide NY strip steak follows).
  • Add all salad ingredients to a large bowl and toss in dressing until evenly coated. Divide into 2 serving bowls. Top with steak or other protein before serving, if desired.

Tips & Tricks

Note: The nutrition info does NOT include the steak since the protein/fat content is highly dependent on the cut of steak you use.  The recipe and nutrition info for sous vide NY strip steak follows.

Nutrition Information

Calories: 282kcal (14%), Carbohydrates: 40g (13%), Protein: 7g (14%), Fat: 13g (20%), Sodium: 736mg (32%), Potassium: 655mg (19%), Fiber: 6g (25%), Sugar: 23g (26%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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No ratings yet

Sous Vide NY Strip Steak

Prep: 5 minutes mins
Sous Vide Cooking Time: 1 hour hr
Total: 1 hour hr 5 minutes mins
Servings: 2 servings
Rate Pin Print
Servings: 2 servings

Ingredients

  • 6 oz NY strip steak, trimmed
  • oil and butter for searing
  • salt and pepper to taste

Instructions

  • Pre-freeze steak on a sheet pan, then vacuum seal it.
  • Place vacuum sealed steak into 131 degrees F water for 1 hour (can leave it for up to 4 hours).
  • Remove steak from vacuum sealed bag, pat dry, and season with salt and pepper.  Allow it rest a few minutes while you pre-heat a cast iron skillet.
  • Add 1/2 tbsp of avocado oil to a cast iron skillet and heat over medium high heat just until skillet begins to smoke.
  • Lay steak into skillet and add 1/2 tbsp butter. Quickly sear steak on each side (and edges), flipping every 15-30 seconds until browned, but no more than 2 minutes total.
  • Slice and serve the steak immediately (there's no need to rest a sous vide steak).

Tips & Tricks

Nutrition info is for steak only.
I use this sous vide cooker.

Nutrition Information

Calories: 155kcal (8%), Protein: 25g (50%), Fat: 5g (8%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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