-
1. Soak the glass noodles in room-temperature water for about 10 minutes until pliable, then boil for 1–2 minutes until just cooked. Drain and rinse under cold water, then set aside.
2.8 oz dry glass noodles (100% mung bean starch)
-
2. Using a mortar and pestle (or the flat of a knife), pound or mince the garlic, cilantro stems, and Thai chilies together into a coarse paste.
12 piece cilantro sprigs (stems and leaves separated),
2 clove garlic cloves,
2 piece Thai chilies
-
3. In a large bowl, combine the garlic-chili paste with palm sugar, fish sauce, and lime juice. Stir until the sugar is fully dissolved.
1 tbsp palm sugar, packed,
2.5 tbsp fish sauce,
3 tbsp fresh lime juice
-
4. Pat the ribeye steaks dry and season generously with salt and pepper. Heat a skillet or cast-iron pan over high heat with neutral oil until smoking hot.
2 piece ribeye steaks,
1 tbsp neutral oil
-
5. Sear the steaks for 2–3 minutes per side for medium-rare, or to your desired doneness. Rest for 5 minutes, then slice thinly against the grain.
-
6. Add the cooked noodles, tomato wedges, julienned onion, dried shrimp, and sliced steak to the bowl with the dressing. Toss well to combine.
2.8 oz dry glass noodles (100% mung bean starch),
2 piece ribeye steaks,
1.5 tbsp dried shrimp,
1 piece tomato,
0.3 cup white or red onion, finely julienned
-
7. Add fresh mint leaves, cilantro leaves, and chopped roasted peanuts to the salad. Toss gently, taste and adjust seasoning if needed, then serve immediately.
handful fresh mint leaves,
3 tbsp roasted peanuts, chopped,
12 piece cilantro sprigs (stems and leaves separated)
