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 it.
Ingredients of Beef Pad Thai
- It's 200 gram of pad thai rice noodles.
- You need 2 tablespoon of lime juice.
- Prepare 2 tablespoon of fish sauce.
- You need 1 tablespoon of tomato sauce.
- You need 1 tablespoon of brown sugar.
- Prepare 2 tablespoon of vegetables oil.
- It's 500 gram of beef eye fillet steak, cut into thin strips.
- Prepare 1 of onion, thinly sliced.
- Prepare 1 of carrot, thinly sliced.
- You need 3 of spring onion, diagonally sliced.
- Prepare 2 cloves of garlic, crushed.
- You need 1 cup of been sprout, trimmed.
- It's 1/2 cup of coriander, chopped.
- It's 2 of red chilli sliced.
- It's 2 of egg, whisked.
- Prepare 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). This Beef Pad Thai is made with lots of colourful vegetables.red cabbage, onion, carrots, courgette and pepper, so it provides lots of different vitamins. Pad Thai is one of Australia's favourite takeaway dishes but it's often high in fat and calories. This is a traditional Pad Thai recipe used by a friend's mother.
Beef Pad Thai instructions
- Cook the rice noodles following the packet direction. Draine and rinse.
- 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..
- 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..
- Remove from heat. Add bean shoots and coriander, and stir to combine. Top pad thai with remaining spring onion, chilli and peanuts..
You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up. Chinese and Thai take-out come together in this delicious pad Thai. Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level.