Recipe: Perfect Beef Pad Thai

Recipe: Perfect Beef Pad Thai Delicious, fresh and tasty.

Beef Pad Thai. Thai basil beef (aka pad graw prow). The dish I order almost every time I set foot in a Thai restaurant, and one of my favorite things to cook at home. While we've posted a recipe for Thai Basil Chicken in.

The secret to pad Thai is to stir-fry one serve at a time.

Start a day ahead to soak the noodles.

Combine fish sauce, tamarind, sugar and oyster sauce in a bowl.

You can have Beef Pad Thai using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beef Pad Thai

1. You need 200 gram of pad thai rice noodles.

2. You need 2 tablespoon of lime juice.

3. Prepare 2 tablespoon of fish sauce.

4. You need 1 tablespoon of tomato sauce.

5. You need 1 tablespoon of brown sugar.

6. You need 2 tablespoon of vegetables oil.

7. It’s 500 gram of beef eye fillet steak, cut into thin strips.

8. Prepare 1 of onion, thinly sliced.

9. Prepare 1 of carrot, thinly sliced.

10. You need 3 of spring onion, diagonally sliced.

11. You need 2 cloves of garlic, crushed.

12. You need 1 cup of been sprout, trimmed.

13. It’s 1/2 cup of coriander, chopped.

14. Prepare 2 of red chilli sliced.

15. It’s 2 of egg, whisked.

16. You need of Roasted peanut for served.

Pad Thai is a spicy play on sweet and sour that's simple to make and easy to reinvent - simply throw almost any veggie or source of protein you'd like into it (a very Asian attribute).

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Pad Thai is one of the world's most beloved noodle dishes.

Beef Pad Thai instructions

1. Cook the rice noodles following the packet direction. Draine and rinse.

2. Whisk lime juice, sauces and sugar in a bowl. Heat a wok over high heat. Add 2 teaspoons of the oil and swirl the wok to coat. Add beef, in two batches, and stir-fry each batch for 2 minutes or until browned. Transfer to a bowl..

3. Add the remaining oil along with onion, spring onion and garlic, and stir-fry for 1 minute. Add the egg and cook, without stirring, for 1 minute or until egg just begins to set. Add beef and noodles and stirring for 2 minutes or until heated through..

4. Remove from heat. Add bean shoots and coriander, and stir to combine. Top pad thai with remaining spring onion, chilli and peanuts..

Along with Thai Green Curry and Red Curry, this is Use leftovers for Beef Rendang !

KETCHUP SUBSTITUTE if you can't find tamarind.

This is a traditional Pad Thai recipe used by a friend's mother.

You can use chicken, pork, beef, tofu, or a combination.

You may want to start with less pepper, and work your way up.