Gluten Free – Thai Steak Noodle Salad & Grilled Korean Corn

22 Jul

Ever since I traveled to Thailand, limes, fish sauce, and sriracha have become my staples in the kitchen. I’m always whipping up something Thai inspired, and I fully intend to bring a truly authentic tamarind Thai dish to this blog soon! In the meantime I made this salad the other night, with what I had, and I kept it light, by keeping it more veggi-ful, than centered on noodles. (Veggi-ful? Hmm…..I’m a dork, what can I say?). I like to add tons of cilantro and extra lime juice to my personal bowl of this yummy salad. It is just so easy to make gluten free Thai food, I think I could eat Thai for the rest of my life..

I also had local fresh corn that I wanted to cook, so I took inspiration from Gwyneth Paltrow’s new Gluten Free, Dairy Free Cookbook; ‘It’s All Good’. (I will be posting more reviews on recipes from her book that I try.) This recipe, ‘Grilled Corn, Korean Style’, is super simple, but sooooo good, my husband usually doesn’t like corn but he couldn’t get enough of this stuff. Recipe below. Also if you haven’t made a personal resolve to only BBQ corn, you must! It completely changes the flavor, brings out more of it’s sweetness. So much better…

Gluten Free Thai Steak Noodle Salad

4 Tbsp Braggs Soy Seasoning

5 Tbsp gluten free Fish Sauce

3 Tbsp real Maple Syrup

Juice of 1-2 limes plus 1 extra for garnish

1 1/2 Tbsp gluten free Sriracha (or more if you like it spicy)(also most Sriracha is gluten free but it’s good to double check with the co. before you buy)

1/2 Pkg Thai Rice Noodle Stick, (thin or wide whatever you prefer)

2 Eggs

1 Striploin Steak (or whatever meat you prefer)

1 Red Pepper

2 mini cucumbers

About 6 cherry tomatoes

2 Green Onion Stalks

1 c Bean Sprouts

Cilanto Bunch

Mix the liquid ingredients all together, then cut the steak as thinly as possible into strips. Add one third of the sauce to the steak and let sit in an airtight container in the fridge for as long as possible.

Wash your veggies. Cook your rice noodles according to package directions, but slightly undercook. Strain. Slice your pepper into strips, slice cucumber into long strips, cut tomatoes in half, cut green onions into 1.5 inch strips.Saute the steak strips, over medium-high heat, then put to the side. Saute your pepper & white parts of the green onion in a wok or large pan for a minute or two then add your noodles, make a bit of a well in the centre and add the eggs, use a large wooden spoon to scramble them up a bit and mix into the noodles, add the remaining liquid sauce ingredients. Add the steak, and just before serving, add the tomatoes, cucumbers, and bean sprouts, mix, adjust sauce if needed, add more sweet, salty or sour to taste the way you want it, then add the green onions and garnish with as much cilantro as you like!