I know that title doesn't sound so fabulous, but the recipe is actually very good. I just couldn't bring myself to actually title it "Thai Salad" like the newpaper clipping it came from did. It's yummy and the dressing is fabulous yet non-oily. I LOVE this for the summer months especially. You'll enjoy it as long as you don't expect authentic Thai fare.
1 lb beef steak (1/2 inch thick) OR 1 lb chicken (I usually use chicken even though beef would make it a smidgen more authentic)
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbsp lemon juice (or you know, more if you're me)
3 Tbsp brown sugar (I usually use less than this but M avoids sugar and I like things tart)
2 large cloves garlic, minced or pressed (depending on how strong you like your garlic flavor - I press)
2 tsp sesame oil
1/2 tsp red pepper flakes (this comes out fairly spicy, especially the first serving where all the chili flakes are floating on top - feel free to vary the type of chili and the quantity to taste)
These are the other suggested components of the salad. The recipe states quantities and I never pay attention to them, so I refuse to post them as I can't vouch for them:
thinly sliced green onions
cooked thin spaghetti, or better yet, I use cappellini
Cut up your meat and cook it (I usually just George my chicken). Let the meat cool. Same deal with the noodles. Mix all the dressing ingredients in a jar and shake well (that brown sugar has a pesky habit of sticking to the bottom). Assemble your salad and enjoy!