Spicy Pad Thai with Flat Iron Steak

1.Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

2.In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and shallot, sautéing until fragrant, about 1 minute.

3.Add the sliced flat iron steak to the skillet and season with salt and pepper. Stir-fry for about 3-4 minutes until the steak is browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

4.In the same skillet, add the diced sweet potato and cook for about 5 minutes until slightly softened. Then, add the thawed okra, carrot sticks, and halved cherry tomatoes. Stir-fry for another 3-4 minutes until the vegetables are tender.

5.Add the cooked rice noodles to the skillet with the vegetables. Pour in the pad Thai sauce, peanut sauce, fish sauce, soy sauce, rice vinegar, and sambal oelek. Toss everything together until the noodles are well coated and heated through, about 2-3 minutes.

6.Return the cooked steak to the skillet and mix well with the noodles and vegetables. Stir in the chopped scallions, sliced Thai peppers, and Thai basil leaves. Cook for an additional minute to combine flavors.

7.Serve the Spicy Pad Thai hot, garnished with chopped roasted peanuts on top.