I'm always altering and improving recipes.  Recently, I took another stab at my Thai Steak Noodle Salad Recipe.  The magic ingredient? like so many other great things in life : peanut butter.  And I took out the ginger - it was a little too much.
 
1 pound flank steak
1 tablespoon olive oil
Salt & Pepper
1/2 box of rice noodles
1 cup spinach
2 cup cabbage, shredded
2 carrots, julienned
1 avocado (not pictured - I forgot it!)
1 cup cherry tomatoes, halved
4 green onions, chopped
1 handful basil, chopped
Dressing :
1 lime, juiced
1 tablespoon sugar
1/4 cup of peanut butter
1 clove garlic minced
1 handful peanuts, chopped
1 teaspoon of chili sauce/paste

Directions:

Pat the steak dry with a paper towel, then generously salt and pepper.  Heat a skillet over high heat.  Add 2 tablespoons of olive oil.  Cook steak for 3-4 minutes on each side.  Set aside the steak to rest.
 
Cook the noodles in boiling water for about 2-3 minutes or prepare as directed on the package. 
Combine all of the ingredients for the dressing, whisking together with a fork.  
 
Slice the steak into 1/4 inch strips.  



In a large bowl, add cabbage, spinach, carrots, green onions, avocado and basil.  Add steak and noodles.  Pour over dressing and toss.
 
 
 
Top