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Thai Beef Noodle Salad on a light blue plate with peanuts, cherry tomatoes, cucumbers, snow peas, fresh herbs, and beef on a blue and white tablecloth

Thai beef salad noodles

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  • Author: Ella @myconvenientkitchen
  • Total Time: 20 minutes
  • Yield: 4


This Thai beef noodle salad is an explosion of vibrant colours, fresh flavours, and contrasting textures. Juicy slices of beef, crisp snow peas, juicy cherry tomatoes, and crunchy peanuts, all tied together with a zesty, sweet, and savoury dressing. It’s a perfect balance of light and hearty, making it an ideal dish for any occasion.



700g Beef steak, trimmed

Salt and cracked pepper, to taste

2 Lebanese cucumber, halved lengthways, thinly sliced

200g Snow peas, trimmed and string removed

125g Cherry tomatoes, halved

1 Red onion, thinly sliced

1/2 cup Mint leaves, lightly packed

1/2 cup Coriander leaves, lightly packed

1 Long red chili, halved lengthways, seeds discarded, thinly sliced

400g Hokkien noodles

1/3 cup Peanuts, roughly chopped


1/4 cup Lime juice

1/4 cup Honey

1/4 cup Fish sauce

1 1/2 tablespoons Soy or tamari sauce

1 teaspoon Sesame oil

2 Garlic cloves, peeled and crushed

2 teaspoons Freshly grated ginger


Prepare the Steak:

Preheat the barbecue grill or cast iron grill pan over high heat. Season the steaks with salt and cracked pepper. Cook for 2 minutes on each side for medium-rare, or until done to your liking. Transfer to a plate, loosely cover with foil, and let rest for 5-10 minutes.

Blanch Snow peas: 

Blanch snow peas in boiling water for 1 minute, then plunge into ice water to preserve their vibrant green colour and crunchy texture.

Make the Dressing:

Combine lime juice, honey, fish sauce, soy sauce, sesame oil, garlic, and ginger in a screw top jar. Shake well to combine.

Assemble the Salad: 

In a large bowl, combine the sliced cucumber, snow peas, cherry tomatoes, red onion, mint leaves, coriander leaves, and sliced chili.

Prepare the Noodles: 

Place the Hokkien noodles in a heatproof bowl and cover with boiling water. Leave for 1 minute, then drain well. (Or follow package instructions if different)

Combine and Toss:

Thinly slice the rested steak across the grain. Add the steak slices and drained noodles to the bowl of vegetables. Pour over the dressing and gently toss to combine.


Divide the salad between serving plates. Scatter over the roughly chopped peanuts and serve immediately.


  • Prep Time: 10
  • Cook Time: 10
  • Category: Lunch
  • Method: Stove
  • Cuisine: Asian