I have been on a maple kick lately because fall is officially here. Although in my sunny hometown of El Paso it still feels like summer, it is 90 degrees today. So, I decided to make a spicy dish that brings fall flavors into the mix and added a few noodles because it is National Noodle Day after all. Did you know that today is National Noodle Day? Who knew?
I love all types of noodles, slurpy noodles in pho, to fideos, to spaghetti, to vermicelli, you name it I love them. Today I decided to develop a new twist on the Pad Thai noodle, mainly because it’s hot outside and I need something to fill me up that is packed with flavor, spice, and a hint of fall. The maple steak Pad Thai noodles has sriracha, maple, coco aminos, almond butter, Thai Chiles, and balsamic vinegar of Modena and no oil. Talk about flavor! This dish can be made in under 30 minutes and can serve a family of four, just remember to add the lime at the end and feel free to add more sriracha if you prefer a spicier dish or more piloncillo if you prefer it sweeter. This is sure to be a family favorite.
Buen Provecho!
Maple Steak Pad Thai Noodles
Printable Version
Yield: Serves 4 Total Time: 30 minutes
Ingredients:
– 1 lb. of flank steak
– 8 ounce package of Pad Thai Rice
Noodles
– 12 ounce package of Mung Bean
Sprouts
– 3 Tablespoons of Almond Butter
– 7 Teaspoons Maple Syrup
– 7 Teaspoons of Balsamic Vinegar of
Modena
– 4 Tablespoons of Coco Aminos
– 2 Tablespoons Rice Vinegar
– 10 Thai Chiles
– 4 Teaspoons of Sriracha
– 4 Teaspoons of Old Style Mustard
(Seeds)
– 1 cup of sliced Scallions
– ½ Teaspoon of Cumin
– ½ Teaspoon of Onion Powder
– ½ Teaspoon of Garlic Powder
– ¼ Teaspoon of Himalayan Pink Sea
Salt
-3 Teaspoons of Grated Piloncillo
(Brown Sugar)
-3 Teaspoons of Red Pepper Flakes
-4 Limes
Equipment Needed:
– Colander
– Cutting Board
– Fine Grater
– Knife
– 1 Boiling Pan
– 1 Sauté Pan
– Measuring Spoons
– Wooden Spatula
– Serving Plate
– Glass Bowls
Prep:
– Get the scallions and rinse the scallions and slice into thin pieces
– Get the Thai Chiles and rinse the Thai Chiles and slice into thin pieces horizontally
– Get a fine grater and piloncillo and bowl and grate the piloncillo and set aside
– Get the limes and cut in half and set aside
– Get the beef and slice the cubes into thin pieces and set aside
– Get the Mung Bean Sprouts and rinse them and set aside
Directions:
Pad Thai Noodles
– Get a boiling pan and turn the gas/electric knob to a medium setting and pour
4-6 cups of water until water reaches a boil
– Once the water is boiling then add your noodles and boil until the noodles are
tender and not soft, should be about 4-5 minutes
– After the noodles are cooked, then drain the noodles using a colander and set
aside
– Get a sauté pan and turn the gas/electric knob to a low to medium setting and
pour 4 teaspoons of maple syrup, 4 teaspoons of rice vinegar, 4 teaspoons of
sriracha, 4 teaspoons of old style mustard (seeds), 4 teaspoons of balsamic
vinegar of Modena, and 3 tablespoons of almond butter, sliced green onion,
sliced Thai Chile, and piloncillo and stir the ingredients
– Get the rinsed Mung Bean Sprouts and stir them into the sauce in the sauté pan
for about 2 minutes
– Get the pad Thai noodles and pour them into the sauté pan and mix the
ingredients together
– Add 3 teaspoons of red pepper flakes at the end and mix
Beef
– Get a pan and turn the gas/electric knob to a medium setting and pour 3
teaspoons of organic maple syrup, 2 tablespoons of coco aminos, and 3
teaspoons of balsamic vinegar of Modena
– Get the thinly sliced pieces of beef and season them with a ½ teaspoon of
cumin, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and ¼
teaspoon of Pink Himalayan Sea Salt,
– Once the beef is seasoned then place in the pan and cook until it is medium to
well done (depending on your liking)
Maple Steak Pad Thai Noodles
– After the steak is cooked, get a serving dish and pour some Pad Thai noodles and
a few slices of steak on top
– Garnish with red pepper flakes, sliced scallions, and squeeze the juice from one
lime per serving
– Repeat this process until you finish the beef and pad Thai
***** Season to suit your taste buds*****