Evil Martha Thai Noodle Salad

• Dressing
• 3 tablespoon lime juice
• 1 tablespoon fish sauce (nuoc mam)
• 1 tablespoon orange juice
• 1 large clove garlic, minced
• 1 1/2 teaspoons chile paste
• 1 tablespoon light brown sugar
• 1/2 teaspoon sesame oil
• 2 tablespoon neutral flavored oil (like canola or grapeseed)
• Whisk everything together and let set at room temprature while you prepare the rest of the ingredients.
• Salad
• 1/2 pound skirt steak, flank steak, or a similar thin cut
• 1 ounce dried rice noodles, soaked until soft in boiling water, cut into pieces if very long, and chilled
• 1 large handful mesclun or chopped lettuce
• 1 large handful shredded cabbage
• 1 carrot, julienned
• 1 avocado, cubed
• 1 cucumber, diced
• 1 mango, cubed
• 1 beefsteak tomato, cubed
• 2 scallions, thinly-sliced
• 2-3 tablespoons toasted, crushed peanuts
• 1/2 cup chopped cilantro, mint, basil combination

1. Season the beef with salt and pepper and sear in a hot skillet (preferably cast iron) for 2-3 minutes per side, or until medium rare. Let the meat rest for a few minutes, then slice on the bias and toss with 2-3 tablespoons of the dressing.
2. Mix the remaining salad ingredients (except the peanuts) in a large bowl, and add dressing until everything is well coated. Divide the salad between two plates, mound the beef on top and sprinkle with the chopped peanuts.

dressing, lime juice, fish sauce, orange juice, clove garlic, chile paste, light brown sugar, sesame oil, oil, together, salad, skirt, rice noodles, handful, handful, carrot, avocado, cucumber, mango, tomato, scallions, peanuts, cilantro

Taken from www.epicurious.com/recipes/member/views/evil-martha-thai-noodle-salad-50045770 (may not work)