The medley of flavors going on with this dish was fantastic. It had a kick with the peppers and yet it had a sweet side that complimented each other beautifully. The cooling basil and cucumber gave a blast of freshness to the palate. Sliced mango would add a nice touch as well. You could substitute the beef with cooked shrimp or chicken. Serve with Sriracha on the table to kick it up a notch.
To switch gears and make this more of a Thai version you could make a dressing out of Thai green curry paste and rice vinegar.
I love the versatility of this recipe, because the possibilites are endless.
2 oz uncooked rice stick noodles
12 oz flank steak or leftover roast beef, cut into slices
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, minced
1 TBSP Worcestshire Sauce
2 cups shredded iceberg lettuce
1/3 cup thinly vertically sliced red onion
1/2 cup shredded carrots
1 cucumber, peeled, halved lengthwise, and thinly sliced
1/2 habanero pepper, minced or 1 whole jalapeño, minced
1/4 cup fresh lime juice
1 TBSP sugar
1 TBSP fish sauce
12 basil leaves, chiffonade
peanuts, coarsely chopped
Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.
If using leftover roast beef skip the next two steps.
While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt, black pepper, garlic and Worcestershire; let marinate in the frig for at least 30 minutes.
Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.
Combine or layer noodles, lettuce, onion, cucumber, carrots, steak and habanero or jalapeno. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil, bean sprouts and peanuts.