The nice thing about Thai flavors is that only takes a few core ingredients (fish sauce, limes, sugar, and chili paste) to get that distinct flavor and the rest can be adapted to your liking!

These noodles are super versatile, too. Eat them warm or cold and swap out the steak for chicken or shrimp! If you’re eating low carb you can use zucchini noodles in place of rice noodles.

This Thai Peanut Noodles Recipe with Steak Hits The Spot!

Usually peanut noodles are made with rice noodles and a peanut sauce that can either be warm or cold. Sometimes vegetables and protein are thrown in there too. 

This particular recipe has Thai marinated steak sliced up on top. Let me tell you -- that steak is the BOMB. The marinade is just a few easy ingredients and the flavor is *chef's kiss*

Steak and Thai Peanut Noodle Ingredients

• Avocado oil
• Coconut sugar
• Fish sauce
• Limes
• Sambal oelek or Asian style chili paste
• Beef steak (any cut)
• Creamy peanut butter
• Rice vinegar
• Fresh ginger
• Sea salt
• Flat rice noodles
• Finely grated cabbage or broccoli slaw (or a combo of both)
• Fresh cilantro
• Garnishes: salted peanuts, fresh chopped cilantro, additional lime juice

What noodles to use for peanut noodles?

I like to use these wider rice noodles, but you can use any rice noodles you like for this!

If you're avoiding grains or want this recipe to be lower in carbs, zucchini noodles would be good in this, too.

For The Peanut Sauce

This particular version of peanut sauce is cold and has these ingredients:

• creamy peanut butter
• rice vinegar
• coconut sugar or honey
• fresh ginger
• sea salt
• fresh lime juice
• sambal oelek or another type of Asian-style chili paste -- like sriracha

You don't need to cook it, either! Just whisk it together with a little hot water to loosen it up.

How to Make Thai Peanut Noodles With Steak

First, marinate and grill your steak

I use a mixture of fresh lime juice, sambal oelek (an Asian style hot sauce), coconut sugar, a little oil, and some fish sauce.

If you leave the steak at room temperature you can marinate this for 45-60 min. If you want to let it sit longer in the fridge, chill it for at least 2 hours, up to 24 hours. 

Grill the steak on high heat until it reaches your desired doneness.

Cook the rice noodles

Get the rice noodles started! 

Strain the water off of them and rinse them under cold water to stop the cooking time. 

Whisk together the peanut sauce for noodles and mix

The peanut sauce in this peanut noodles recipe comes together really quickly! You can also make the sauce a few days ahead of time. You may need to add a little more hot water to loosen it up if it has thickened while chilled.

Add the rice noodles to the bowl along with some shredded vegetables. I like to use finely shredded cabbage and some broccoli slaw. 

Pour the peanut sauce over the top and toss it all together!

Serve the peanut noodles with a few slices of steak and top with garnishes. I like to add some peanuts, fresh cilantro, sliced green onions and fresh lime juice. You don't have to use all of these, but one or two really make this meal shine!

And more chili sauce because I like a little heat with.... pretty much everything!

Make it spicy

If you want to give these easy peanut noodles a spicier kick, add more chili sauce to the peanut sauce and the steak marinade.

Variations of Peanut Thai Noodles

If you didn't want to serve this with steak, you could eat these veggies and noodles with peanut sauce as a vegetarian meal. But here are a few options for protein if you'd rather go that route:

Marinated chicken -- use the same marinade for some chicken breasts or thighs

Shrimp -- Again, you can use the same marinade for the shirmp, but only marinate the shrimp for 30-min at room temperature or up to 2 hours chilled. You can thread them onto skewers and grill them on high heat or sear them in a hot pan with a little oil. (Drain off the marinade first!)

Chickpeas -- The Garlic Roasted Chickpeas from another recipe of mine would be delicious here!

Make these Thai Noodles With Peanut Sauce Low Carb

Use zucchini noodles in place of the rice noodles (You don't need to cook them), and use a low-carb sweetener in the peanut sauce and in the marinade. 

What to Serve With Peanut Thai Noodles

This recipe is intended to be a stand alone meal, but if you wanted to add a vegetable side dish, I recommend my Thai Roasted Sweet Potatoes.

How to Store Thai Peanut Noodles

I highly recommend eating this the day you make it. If you have leftovers, store them in a lidded container in the refrigerator for up to 4 days.

More Easy Thai inspired recipes on Perry's Plate:

If you like this recipe, try another one of my easy Thai-inspired recipes!

Quick Thai Coconut Soup with Shrimp

Thai Steak Kabobs with Coconut Curry Sauce

Thai Chicken Lettuce Wraps

Easy Paleo Pad Thai

Thai Chicken Sheet Pan Dinner

Paleo Thai Shrimp and Veggie Skillet

Thai Chicken Spring Rolls

Thai Peanut Noodles Recipe FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cold Thai Noodles With Peanut Sauce and Steak

Yield: Serves 6

Prep Time: 30 minutes

Cook Time: 15 minutes

Marinating Time: 2 hours

Total Time: 2 hours 45 minutes

This Cold Thai Peanut Noodle bowl is so full of flavor! Tender rice noodles are mixed with fresh shredded vegetables, tossed with an easy peanut sauce and topped with marinated steak. Perfect for hot weather!

Print

Ingredients

for the steak marinade:

Toggle ingredient group

• 1 Tablespoon avocado oil
• 1 Tablespoon coconut sugar
• 1 Tablespoon fish sauce
• Juice from 1 lime
• 1 teaspoon sambal oelek or Asian style chili paste
• 1 ½-2 pounds beef steak (any cut)

for the peanut sauce:

Toggle ingredient group

• ½ cup creamy peanut butter
• ¼ cup rice vinegar
• ¼ cup hot water
• 3-4 Tablespoons coconut sugar or honey
• 1 Tablespoon fresh grated or Microplaned ginger
• Juice from 1 lime
• 1 Tablespoon sambal oelek or Asian style chili paste
• ½ teaspoon sea salt

for the noodles:

Toggle ingredient group

• 8 ounces flat rice noodles
• 10 ounces finely grated cabbage or broccoli slaw (or a combo of both)
• ½ bunch fresh cilantro
• Garnishes: salted peanuts, fresh chopped cilantro, additional lime juice

Instructions

1. Lay the steak in a shallow dish large enough for all of the steaks to lay in one layer. Whisk together the steak marinade, pour it over the steaks, flip the steaks back and forth to coat them well. Marinate at room temperature for up to an hour or chilled for at least 2 hours or up to 24 hours.
2. When you're ready to grill the steak, preheat your grill to high heat. Lay the steaks on the preheated grill and cook for several minutes per side until they're cooked to your preference. This could take 4-8 minutes per side depending on the thickness of your steaks.
3. Whisk together the ingredients for the peanut sauce in a medium sized bowl. Set aside and let it rest for at least 10 minutes before slicing.
4. Bring a large pot of water to boiling. Add the rice noodles and cook according to the package directions. Strain and rinse the noodles under some cold water to cool them off.
5. Transfer the noodles to a large bowl. Add the cabbage and/or broccoli slaw. Pour the peanut sauce over the top and toss everything together well.
6. Cut the cilantro off at the stems and chop it roughly. Add it to the bowl with the noodles and mix it in a little. Slice the steak thinly, against the grain.
7. Serve the noodles with a few slices of steak. Garnish with some salted peanuts, more cilantro, and a squeeze of fresh lime juice

Notes

You could use that same marinade for chicken or shrimp, too! Chicken would need to marinate roughly the same time as the steak. The shrimp only needs to be marinated for a couple of hours chilled.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Red Boat Fish Sauce, 17 fl oz
• 
  Sky Valley Sambal Oelek Chili Paste -Chili Paste Asian - 7 Oz
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 279Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 897mgCarbohydrates 37gFiber 3gSugar 19gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Peanut Thai Noodles With Steak appeared first on Perry's Plate.

I've been heavy on the Thai inspired recipes lately, but I'm not going to apologize for it.

If Thai flavors intimidate you, know that it's easy to find the ingredients you need and once you have a few things on hand (fish sauce, lime juice, Thai curry paste) you can make a LOT of different things.

I'll link to some of my other favorite easy recipes that are Thai inspired at the bottom of this post to give you more ideas!

OK, about these Thai steak kabobs. Or skewers. Or whatever you choose to call them. This is SUCH a great recipe. I made it 3 times in about a week trying to work out the kinks and we always ate all of them.

And please, PLEASE make the Coconut Rice to go with them. It's worth an extra couple of cans of coconut milk. I promise.

I marinated chunks of steak in a large bowl with a rich, coconut curry mixture that doubles as a sauce later. It only take 5 minutes and a handful of ingredients to make. Just trying to make your dinner prep as easy as possible. :)

What kind of steak is best for kabobs?

Thicker steaks like filets, strip steaks, or sirloin steaks are best.

Avoid using thinner steaks like skirt steak or flank steak for these kabobs. You could definitely use the marinade and just cook that type of thinner steak whole on the grill. Then serve Thai grilled steak slices with some grilled vegetables and coconut curry sauce. That would also be delicious. I may do that next time.

Can I use a different kind of meat?

Sure! Chicken or pieces of pork loin would work well here. Or large chunks of firm fish, like salmon or cod.

What are the Thai steak marinade ingredients?

• Coconut milk -- full-fat if possible.
• Fresh lime juice -- for extra lime flavor, try adding a little lime zest, too!
• Fish sauce
• Thai Curry paste -- more on this in a minute
• Coconut sugar or brown sugar -- optional, but highly recommended to offset some of the salty, pungent flavors of the fish sauce and curry paste. It will also mimic the sweetness of dishes found in Thai restaurants, if that's what you're used to.

How long should I marinate the steak?

If you're short on time, an hour at room temperature is the very minimum. You can chill these for at least 2-24 hours before grilling.

Where do you find Thai curry paste?

Curry paste allows you to get all of your favorite Thai flavors without having to hunt down (sometimes) hard to find ingredients like lemongrass, galangal, shrimp paste, and lime leaves.

It also has ingredients that are easy to find, but will just save you some prep time like fresh ginger, garlic, coriander seed, and chilies.

The easiest curry paste to find is Thai Kitchen. You can find it in the Asian section of most grocery stores. Despite the spicy warning on the side of the bottles, they're not actually that spicy. Like, hardly at all.

My favorite curry pastes are made by Mae Ploy and can be found in an Asian grocery store if you have one. Or on Amazon. I love Mae Ploy because the flavors are fresher, they're less expensive per ounce, and they have a little more heat to them. Especially the Panang paste.

Both types of curry pastes are free from preservatives and other "filler" ingredients, too, which is nice.

What kind of skewers are best for kabobs?

I have a few different kinds. I prefer metal skewers over wooden skewers so I don't have to worry about them burning on the grill or needing to soak them beforehand. I ALWAYS forget to soak them.

I have a set of plain, black metal ones I use most often. I also have these double-pronged skewers that are helpful if you have larger pieces of meat or vegetables that have a tendency to spin. Or ones that you're afraid will fall off and need a little more stability.

These skewers are great for that. Mine are made by Firewire (which also makes some pretty fabulous flexible wire skewers), but I couldn't find a link for you, so here are some similar double-pronged skewers on Amazon.

Vegetables for Thai steak kabobs

Some people choose to thread ONLY meat on their skewers and cook the vegetables separately so everything is cooked evenly.

I like to thread them together because it's pretty. And if you do it right, you can get them cooked evenly this way as well. Here are a few things to keep in mind:

If you like your steak medium-rare, choose things that have a quick cooking time and slice any longer cooking veg into thin strips (if possible). Onions, bell peppers, zucchini, and pineapple are my favorites.

Keep the steak chunks fairly large to avoid overcooking them before the vegetables are finished. Mine are roughly 1 ½-2 inches long and at least an inch wide.

Once you get everything threaded onto the skewers, brush some of the leftover marinade over them to season the vegetables and put the remaining marinade into the pot with the reserved marinade we pulled out earlier.

Now comes the magical part.

While the skewers are grilling, cook the marinade over medium-high heat for a few minutes to create a super delicious coconut curry sauce.

I like to add a little peanut butter in my sauce to make it richer and a little thicker, but that's optional, of course. When it's finished, just transfer it to a small bowl while the rest of the food cooks.

Ummm... how amazing do those look?? Let them rest on a cutting board or on a paper towel lined plate to catch any juices.

What to serve with Thai steak kabobs?

Hands down, some of my Instant Pot Coconut Rice. You can also make this on the stovetop (adaptation is in the recipe notes).

Plain jasmine rice or Roasted Cauliflower Rice would work, too, if you're not a rice eater.

I like to sprinkle some thinly sliced green onions or sliced Thai basil (if you can find some) on there, too. A little bit of green makes things pretty and I like the freshness it adds.

Here are a few of my favorite easy Thai recipes on my site that use Thai curry paste:

More Recipes with Thai Curry Paste on Perry's Plate

Pineapple Salmon Curry is a copycat version of a restaurant dish here locally. The curry sauce is very similar to the sauce in this recipe.

Thai Peanut Curry with Ginger Chicken Meatballs is a fun twist on a curry with tender chicken (or turkey!) meatballs.

Easy Thai Chicken Curry for Instant Pot is a good recipe to start with if you're new to Thai flavors or you're introducing kids. This curry is very mild (but can be spiced up if needed!).

Thai Green Curry Zoodles with Shrimp & Broccoli is a knock off of a Noodles & Co dish that's a great meal for hot summer months! Comes together quick with minimal time at the stove.

Shredded Red Curry Chicken with Slaw makes a great meal prep recipe! This chicken is great with the slaw in the recipe, but also makes some pretty great Thai-inspired tacos.

Thai Coconut Curry Soup (Chicken Khao Soi) is a richly flavored soup with loads of veggies and tender chicken.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Steak Kebobs with Coconut Curry Sauce

Yield: Serves 4-5

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 30 minutes

These Thai marinated steak kebabs are flavorful and delicious -- especially with a drizzle of coconut curry sauce. If you serve them alongside some coconut rice, they're positively dreamy.

Print

Ingredients

• 1 13.5 oz can full-fat coconut milk
• 2 Tablespoons coconut sugar or brown sugar
• 2 Tablespoons fish sauce
• 1 ½ Tablespoons curry paste (any kind)
• Juice from 2 limes (about 3-4 tablespoons)
• 1 ½ - 2 pounds steak cut into 1 ½-inch chunks
• 1 large zucchini, sliced into ¼-inch rounds
• 1 bell pepper, any color, roughly cut into 1 ½ inch pieces
• ½ large onion, cut into large pieces
• 1 ½ cups thinly sliced pineapple pieces
• ¼ cup peanut butter (optional)
• Coconut Rice, for serving (optional)

Instructions

1. In a medium bowl, whisk together the coconut milk, coconut sugar, fish sauce, curry paste, and lime juice. The curry paste can get a little clumpy, so make sure to whisk it well.
2. Transfer all but ½ cup of marinade to a small saucepan. Add the chopped steak to the bowl with the ½ cup of marinade. Toss to coat evenly. If you think the steak needs more marinade, grab a little more from the saucepan.
3. Marinate the steak at room temperature for 1 hour or chilled up to 24 hours. Store the saucepan full of marinade in the fridge if you are marinating the steak for more than an hour.
4. When you're ready to cook the steak, start the rice (if serving this with rice). Preheat your grill to high heat.
5. Thread the steak onto metal skewers along with the the thinly sliced zucchini, bell peppers, onion, and pineapple. Our skewers are 12 inches and I can get 4 pieces each of steak and veg/fruit on each skewer.
6. Brush some remaining marinade over each skewer, covering the vegetables. Transfer any remaining marinade to the saucepan with the reserved marinade from earlier.
7. Grill the skewers for about 10 minutes, depending on the thickness of your steak and how well you'd like them done. Flip halfway through grilling.
8. Meanwhile, bring the saucepan full of marinade to a boil, reduce heat to medium-low and cook on a low simmer for 5-8 minutes. Whisk in peanut butter (if using) and cook for another minute or two until the sauce has slightly thickened.
9. Serve skewers with coconut rice and a drizzle of coconut curry sauce.

Notes

The coconut curry sauce is rather strong tasting. I like it this way, but if you taste the sauce and it's a little much for you, you can tone it down by adding a ½ can of coconut milk.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mae Ploy Thai Curry Red, Panang and Yellow Paste, Variety Pack 14 oz (Pack of 3)
• 
  Skewers for Grilling- 17" Long Double Pronged BBQ Skewers with Push Bar- Shish Kabob Skewers - Stainless Steel Skewer Sticks for Camping or family - Reusable Skewers - 6 Pack

The post Thai Steak Kabobs with Coconut Curry Sauce appeared first on Perry's Plate.