Steak Pad Thai Salad ~ a classic rice noodle bowl made into a salad with lots of crunchy veggies and greens topped off with thinly sliced grilled steak. The noodles are naturally gluten free, and the flavors really pop.
Course: 30 minute dinner, dinner
10ouncespad Thai rice noodles
1bunchabout 8 green onions, trimmed and thinly sliced, white and green parts
1small pickling cucumbercut in thin matchsticks (don't peel)
1small green peppercut in thin matchsticks
1cupsnap peassliced in half lengthwise, on the diagonal.
1cupmicro-greens or sprouts
3Tbspfinely chopped fresh mint
1/3cupchopped fresh cilantro
1/3cupsmall basil leavesif your leaves are larger, roll and thinly slice them
1/4cuplime juicefresh squeezed
1TbspTamari soy sauce
basil or cilantro leaves
Soak the noodles according to the package instructions, you want them to be nice and soft. Drain well and put in a large salad bowl. Whisk the dressing ingredients together and toss the noodles with some of the dressing.
Meanwhile heat a grill pan over medium high heat until quite hot. Season both sides of the steak with salt and pepper and grill for about 5 minutes per side, or until done to medium (or however you like it.) Set aside to rest under foil for 10 minutes before thinly slicing against the grain.
Add the vegetables, herbs, and peanuts to the salad bowl and toss to combine. Top with the sliced steak. Pour the remaining dressing over all, and serve, garnished with extra chopped peanuts and fresh herbs.
Occasionally I notice that the soaking directions on Thai noodles aren't accurate, and I end up with stiff noodles. Taste your noodles after soaking and if they aren't perfectly soft, hit them with a quick dousing of boiling water...that will instantly soften them, then drain and proceed with the recipe.
https://theviewfromgreatisland.com/steak-pad-thai-salad-recipe/ August 2, 2018